Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pandan extract (optional)
- 1/4 cup shredded coconut (optional)
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cake pan (6-inch diameter)
Step-by-step instructions:
1. In a mixing bowl, whisk together rice flour, tapioca starch, sugar, baking powder, and salt.
2. Add coconut milk and water to the dry ingredients and whisk until smooth.
3. Add pandan extract and shredded coconut (if using) and mix well.
4. Grease the cake pan with oil and pour the batter into the pan.
5. Place the cake pan in the steamer and steam for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Remove the cake from the steamer and let it cool for 5-10 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: 170
Total fat: 3g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 110mg
Total carbohydrate: 35g
Dietary fiber: 1g
Total sugars: 13g
Protein: 1g
Substitutions for ingredients:
- Pandan extract can be substituted with vanilla extract or omitted.
- Shredded coconut can be omitted.
Variations:
- Add 1/4 cup mashed sweet potato to the batter for a purple color and a slightly sweet taste.
- Add 1/4 cup mashed taro to the batter for a light purple color and a nutty taste.
Tips and tricks:
- Make sure the batter is well-mixed and smooth before pouring it into the cake pan.
- Grease the cake pan well to prevent the cake from sticking.
- Do not over-steam the cake, or it will become dense and rubbery.
- Serve the cake warm or at room temperature.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the cake in the steamer for 5-10 minutes or until warm.
Presentation ideas:
Serve the cake on a plate or a cake stand. Dust some powdered sugar on top for decoration.
Garnishes:
Garnish the cake with some fresh fruit, such as strawberries or mangoes.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
The cake can be served as a dessert or a snack on its own.
Troubleshooting advice:
- If the cake is too dense, reduce the amount of tapioca starch and increase the amount of rice flour.
- If the cake is too dry, increase the amount of coconut milk and reduce the amount of water.
Food safety advice:
Make sure the cake is cooked thoroughly before serving.
Food history:
Banh Bo is a traditional Vietnamese cake that originated in the Mekong Delta region. It is made with rice flour, sugar, and coconut milk, and is steamed to create a light and fluffy texture.
Flavor profiles:
The cake has a slightly sweet and coconutty flavor, with a soft and chewy texture.
Serving suggestions:
Serve the cake as a dessert or a snack, either warm or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese