Banh Bo, a delightful Vietnamese savory cake, offers a unique culinary experience. Its characteristic flavor profile stems from the fermentation of rice, a process crucial to achieving the cake's soft, spongy texture and subtly tangy taste. This traditional recipe, often passed down through generations, showcases the artistry of Vietnamese cuisine, balancing delicate sweetness with a savory edge. The inclusion of "ruou" (rice wine) adds another layer of complexity, contributing to both the flavor and the distinct aroma that permeates the air while baking. This cake isn’t just food; it's a cultural experience.
The rich history and intricate preparation of Banh Bo Com Ruou are best understood through hands-on experience. This step-by-step guide will walk you through each stage, from preparing the fermented rice batter to achieving that perfect golden-brown crust. Get ready to embark on a culinary adventure and discover the secrets to crafting this exceptional Vietnamese delicacy.
Tools Needed
- Whisk
- Egg beater (optional)
- Mixing bowl
- Steamer
- Plastic wrap
- Towel
- Blender
- Measuring cups and spoons
- Small and large molds
Ingredients
- Rice flour (filtered): 400g
- Tapioca starch: 50g
- Rice wine: 200g
- Warm water: 300ml
- Sugar: 350g
- Coconut milk: 300ml
- Purple leaves: 100g
- Pandan leaves: 50g
- Vanilla powder: 1 tube
Step-by-Step Instructions
Step 1. Prepare & Ferment the Batter
- Measure out rice flour, tapioca starch, rice wine, water, sugar, coconut milk, purple leaves, and pandan leaves.
- Combine filtered rice flour and tapioca starch in a bowl.
- Gradually add rice wine to the dry ingredients, mixing well. Then, add warm water and mix until a smooth batter forms.
- Use an egg beater or whisk to beat the batter for 2-3 minutes (or 10-12 minutes with a whisk) until light and airy.
- Cover the batter with plastic wrap and let it ferment for 10-12 hours at room temperature (or in a warm oven with a bowl of hot water).
- Once the sugar water has cooled slightly, add it to the fermented batter and mix well. Let it ferment for another hour.
Step 2. Prepare & Incorporate Natural Colorings
- Blend purple leaves with water and strain. Allow to settle for at least 2 hours, separating the dark-colored liquid from the lighter liquid. Blend pandan leaves with water and strain, letting it settle as well. Use the dark-colored liquid for coloring.
- Divide the fermented batter into two. Add purple leaf color to one half and pandan leaf color to the other half. Stir until the color is evenly distributed.
Step 3. Steam & Cool the Cakes
- Grease your molds, preheat the steamer. Pour batter into molds and steam over medium-high heat for 25-30 minutes (large mold) or 12 minutes (small mold), or until a toothpick inserted into the center comes out clean.
Step 4. Finishing Touches
- Combine sugar and coconut milk in a saucepan. Cook over low heat, stirring until the sugar dissolves completely. Do not boil.
- Once the cakes have cooled completely, brush with cooking oil and carefully remove from molds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a chewier cake, use 400g fine rice flour and 100g tapioca starch instead of filtered rice flour and 50g tapioca starch.
- If using an egg beater, beat the batter at the lowest speed for 2-3 minutes only.
- If you don't have an egg beater, whisk or stir the batter for 10-12 minutes.
- Adjust fermentation times based on your climate. If it's cold, use a warm oven to help the fermentation process.
- Ensure the sugar water is only slightly warm before adding it to the batter to avoid killing the yeast.
- Filtering the batter before the second fermentation ensures a smoother texture and prevents lumps.
- Letting the pandan leaf mixture settle for longer will result in a clearer, brighter green color.
Nutrition
- N/A
FAQs
1. Can I substitute the fermented rice wine?
While fermented rice wine adds a unique depth of flavor, you can try substituting with a small amount of rice vinegar and a touch of sugar to mimic the tangy sweetness. However, the flavor will be slightly different.
2. How can I tell if my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it's ready. You can also gently press the top; it should spring back slightly.
This Fermented Rice Wine Pandan Cake recipe delivers a unique and delightful dessert experience, combining the subtle tang of fermented rice wine with the fragrant sweetness of pandan. The fluffy texture and irresistible aroma make it a perfect treat for any occasion. Enjoy the fruits of your labor – and the delicious cake!