Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup coconut milk
- 1/2 cup water
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- Food coloring (optional)
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cake pan
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca starch, sugar, salt, and baking powder. Whisk until well combined.
2. Add coconut milk, water, vanilla extract, and vegetable oil to the dry ingredients. Whisk until the batter is smooth.
3. If desired, add a few drops of food coloring to the batter and mix well.
4. Grease a cake pan with vegetable oil and pour the batter into the pan.
5. Steam the cake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the steamer and let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 240
Total fat: 11g
Saturated fat: 9g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrate: 34g
Dietary fiber: 1g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Vegetable oil can be substituted with coconut oil or melted butter.
Variations:
- Add shredded coconut to the batter for a more intense coconut flavor.
- Use pandan extract instead of vanilla extract for a different flavor profile.
- Top the cake with coconut cream or whipped cream for a richer dessert.
Tips and tricks:
- Make sure the batter is well mixed to avoid lumps.
- Grease the cake pan well to prevent the cake from sticking.
- Use a toothpick to check if the cake is cooked through.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or steam it for a few minutes until warm.
Presentation ideas:
Serve the cake on a platter and sprinkle shredded coconut on top for a decorative touch.
Garnishes:
Shredded coconut, whipped cream, or coconut cream.
Pairings:
This cake pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a light salad.
Troubleshooting advice:
- If the cake is too dense, add more water to the batter.
- If the cake is too dry, reduce the steaming time or add more coconut milk to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the cake.
Food history:
Banh bo is a traditional Vietnamese cake made with rice flour and coconut milk. It is often served during special occasions such as weddings and Lunar New Year celebrations.
Flavor profiles:
This cake has a sweet and slightly nutty flavor from the coconut milk.
Serving suggestions:
Serve the cake as a dessert or a snack.
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Region: Vietnamese