Bánh bò bông, or fluffy coconut sponge cake, is a beloved Vietnamese treat known for its incredibly light and airy texture. This delightful dessert boasts a delicate sweetness balanced perfectly by the fragrant aroma of coconut milk, creating a truly unforgettable taste experience. Its visually appealing, tall and porous structure is a testament to the careful technique involved in its creation, resulting in a cake that's both visually stunning and deliciously satisfying. The subtle sweetness makes it perfect for any occasion, from casual afternoon tea to celebratory gatherings. This unique cake is surprisingly simple to make at home, even for beginner bakers.
This recipe simplifies the traditional method, guiding you through each step with clear instructions and helpful tips. Ready to embark on a culinary adventure and create your own batch of this impressive Vietnamese delicacy? Let's dive into the step-by-step process of making this extraordinary Bánh bò bông.
Tools Needed
- Whisk
- Spatula
- Mixing bowl
- Steamer
- Bowls/Molds (aluminum molds, steamed rice cake molds)
Ingredients
- Rice flour (fine): 450g
- Wheat flour: 150g
- Sugar: 200g
- Dry yeast: 8g (approx. 2 tsp)
- Salt: 1/2 tsp
- Coconut milk: 650ml (from 500g coconut)
- Lemon juice: 2 tsp
- Cooking oil: 2 tbsp
- Pandan essence (optional): 1 tsp
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine rice flour, wheat flour, sugar, yeast, and salt in a bowl. Mix well.
- Add coconut milk (slightly warm, 30-40°C). Stir until the batter is smooth and even.
- Cover the bowl with plastic wrap and let the batter rise at room temperature for 90-120 minutes, or until doubled in size.
- Gently stir the risen batter to remove large air pockets.
- Add lemon juice and cooking oil. Mix well.
Step 2. Prepare for Steaming
- Prepare a steamer with boiling water. Grease small bowls or molds with cooking oil.
- Add pandan essence to half of the batter for green color).
Step 3. Steam the Cake
- Steam the cake in small bowls for 17-18 minutes, or in smaller aluminum molds for 8-9 minutes, until cooked.
Step 4. Cool and Unmold
- Remove from steamer and let cool before unmolding.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a softer cake, use filtered rice flour.
- The steaming time may vary depending on the size of the mold.
- Serve with cooked coconut milk for extra flavor and richness.
Nutrition
- N/A
FAQs
1. Can I use regular milk instead of coconut milk?
While you can substitute, the coconut milk is crucial for the characteristic flavor and texture of Bánh bò bông. Using regular milk will result in a less flavorful and potentially less fluffy cake.
2. Why is my cake not as fluffy as expected?
This is often due to not properly whipping the egg whites or using old baking powder. Ensure your egg whites are stiff peaks before gently folding them into the batter, and always check the expiry date of your baking powder.
With its delicate sweetness and airy texture, your homemade Bánh bò bông is sure to impress. This recipe proves that creating authentic Vietnamese desserts can be surprisingly simple and rewarding. Now, enjoy the fruits of your labor and savor every bite of this delicious coconut sponge cake!