Bánh Bò, Vietnamese sweet cake or roll

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.

Preparation time 10 mins

Cooking time 15 mins

Rest time 3 hrs

Total time 3 hrs 25 mins

Difficulty: beginner

Servings: 8

Ingredients

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,

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