Bánh Bò, Vietnamese sweet cake or roll

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.

Preparation time: 10 minutes

Cooking time: 15 minutes

Rest time: 3 hours

Total time 3 hours 25 minutes

Difficulty: Beginner

Servings: 8

Ingredients

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,

Read it online: https://glutenevasion.fr/recette/banh-bo-gateau-ou-petit-pain-sucre-vietnamien/