Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp pandan extract
- 1/4 cup vegetable oil
- 1/4 cup shredded coconut
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- 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. In a separate bowl, mix coconut milk, water, pandan extract, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and whisk until smooth.
4. Stir in shredded coconut.
5. Pour the batter into a greased cake pan.
6. Steam the cake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cake from the steamer and let it cool for 10 minutes.
8. Run a knife around the edges of the cake to loosen it from the pan.
9. Invert the cake onto a plate and let it cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrate: 28g
Dietary fiber: 1g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract or green food coloring.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Shredded coconut can be omitted or substituted with chopped nuts.
Variations:
- Add a layer of sweetened coconut cream on top of the cake.
- Add a layer of sliced mango or other fruit on top of the cake.
- Use different extracts or flavorings to change the flavor of the cake.
Tips and tricks:
- Make sure to grease the cake pan well to prevent sticking.
- Do not overmix the batter as it can make the cake tough.
- Use fresh pandan extract for the best flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in a steamer for 5-10 minutes or until heated through.
Presentation ideas:
Serve the cake on a plate with a dusting of powdered sugar or a drizzle of sweetened condensed milk.
Garnishes:
Garnish the cake with fresh fruit, whipped cream, or toasted coconut flakes.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with fresh fruit or a side of ice cream.
Troubleshooting advice:
- If the cake is too dense, reduce the amount of rice flour and increase the amount of tapioca starch.
- If the cake is too dry, increase the amount of coconut milk or water.
- If the cake is too wet, reduce the amount of liquid in the recipe.
Food safety advice:
Make sure to cook the cake thoroughly to prevent foodborne illness.
Food history:
Coconut Pandan Cake (Banh Bo) is a traditional Vietnamese dessert that is often served during special occasions such as weddings and Lunar New Year.
Flavor profiles:
Coconut Pandan Cake has a sweet and slightly nutty flavor with a hint of pandan.
Serving suggestions:
Serve the cake as a dessert or as a snack.
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Region: Vietnamese