Bánh Bò (Vietnamese Honeycomb Cake)

🧂 Ingredients

• 200 g Rice flour(Use a good quality, finely milled rice flour for the best texture.)
• 50 g Tapioca starch(Also known as tapioca flour. Helps create the chewy texture.)
• 150 g Granulated sugar(Adjust to your sweetness preference, but this is a good starting point.)
• 250 ml Full-fat coconut milk(Use canned coconut milk for richness. Shake well before opening.)
• 1 tsp Active dry yeast(Ensure your yeast is fresh and active for proper rising.)
• 1 tsp Pandan extract(For authentic flavor and green color. Can substitute with vanilla extract if unavailable, but the color and flavor will differ.)
• 50 ml Water(Lukewarm, for activating the yeast.)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm water (around 40-45°C / 105-115°F) with the active dry yeast and a pinch of sugar (optional, from the main sugar amount). Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the syrup: In a saucepan, gently heat the coconut milk and the granulated sugar over medium-low heat. Stir continuously until the sugar is completely dissolved. Do not boil. Remove from heat and let it cool slightly until it's lukewarm (around 40-45°C / 105-115°F).

   ⏱️ 10 minutes
3. 3

   Combine ingredients: In a large bowl, whisk together the rice flour and tapioca starch until well combined. Gradually pour the lukewarm coconut milk mixture into the dry ingredients, whisking constantly to avoid lumps. Stir in the activated yeast mixture and the pandan extract until you have a smooth, thin batter. The consistency should be like thin cream.

   ⏱️ 5 minutes
4. 4

   First rise: Cover the bowl tightly with plastic wrap or a damp cloth. Let the batter rest in a warm place for at least 1 hour, or until it has visibly increased in volume and looks slightly frothy. This fermentation is crucial for developing the honeycomb structure.

   ⏱️ 1 hour
5. 5

   Prepare for steaming: While the batter is rising, prepare your steamer. Fill the steamer pot with water and bring it to a rolling boil over high heat. Ensure there's enough water to steam for the entire duration without running dry. Lightly grease your steaming molds (small ramekins or a larger cake pan) with oil.

   ⏱️ 10 minutes
6. 6

   Second stir and pour: Once the batter has risen, gently stir it once or twice to release some of the trapped air, but do not overmix. The batter should still be bubbly. Ladle the batter into the prepared molds, filling them about two-thirds full.

   ⏱️ 5 minutes
7. 7

   Steam the cakes: Carefully place the filled molds into the preheated steamer. Cover the steamer tightly, ensuring no steam escapes. Steam over high heat for 30-35 minutes, or until a skewer inserted into the center comes out clean. Avoid opening the steamer lid during the first 25 minutes of cooking, as this can cause the cake to collapse.

8. 8

   Cool and serve: Once cooked, carefully remove the molds from the steamer. Let the cakes cool in the molds for about 10-15 minutes before inverting them onto a wire rack to cool completely. The honeycomb structure will become more apparent as it cools. Slice and serve.

   ⏱️ 1 hour (cooling)

💡 Pro Tips

• ✓The key to the honeycomb texture lies in the fermentation of the batter and maintaining consistent high heat during steaming. Do not disturb the steamer lid prematurely.
• ✓Ensure your yeast is active for a good rise. If it doesn't foam after 10 minutes, it's likely dead and won't work.
• ✓The batter should be thin and bubbly after rising. If it's too thick, the honeycomb won't form properly.
• ✓The chewy texture is characteristic of Bánh Bò; it should not be dry or crumbly.

🔄 Variations

• Pandan flavored (standard in this recipe)
• Coconut flavored: Omit pandan extract and add extra coconut milk or shredded coconut for a stronger coconut taste.
• Color variations: Use natural food colorings like butterfly pea flower for blue or beet juice for pink.

🥗 Nutrition

Per serving