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

Bánh Bò, Vietnamese sweet cake or roll

Vietnam

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Preparation time 10 mins Cooking time: 15 minutes Rest time: 3 hours Total time 3 hours 25 minutes

Difficulty: Beginner Servings: 8

Ingredients

Servings

• 300g of rice flour

• 1 tsp of 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 lukewarm water and let it 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, lump-free batter.
4. Cover the bowl and let the dough rest 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 them 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. Allow 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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