Bánh Bò is a Vietnamese steamed cake, popular in the southern regions of Vietnam. With its spongy and slightly sweet texture, this cake is often made with coconut milk, which gives it a richness and creamy taste. Made from rice flour and naturally gluten-free, it is often colored with natural ingredients like pandan for a beautiful green tint, or left white.

Bánh Bò, Vietnamese sweet cake or roll

Vietnam

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Preparation time 10 mins Cooking time 15 mins Rest time 3 hrs Total time 3 hrs 25 mins

Difficulty: Beginner Servings: 8

Author: Gluten Escape

Ingredients

Servings

• 300 g rice flour

• 1 tsp baker's yeast

• 200 ml coconut milk

• 200 g of sugar

• 250 ml of lukewarm water

• A few drops of pandan extract (optional)

Preparation

1. Dissolve the yeast in warm water and let sit for 10 minutes until bubbles form.
2. In a bowl, mix the rice flour with the coconut milk, sugar and pandan extract if using. Add the yeast mixture.
3. Stir well to obtain a smooth paste, without lumps.
4. Cover the bowl and let the dough sit in a warm place for about 3 hours. The dough should rise and become slightly foamy.
5. Grease molds or use silicone muffin molds, then pour the batter into them, filling up to halfway. (I cooked balls of dough directly in my steamer basket)
6. Steam for about 15 minutes, until the cakes are cooked through and have a spongy texture.
7. Leave to cool slightly before unmolding, then serve plain or with a sweet sauce.

Keywords: Bánh Bò, Vietnamese gluten-free bread, gluten-free sweet bread,

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