Banh Bo Dua Nuong Chao, or grilled coconut cream cake, is a delightful Vietnamese treat that offers a captivating blend of textures and flavors. Imagine a tender, slightly chewy cake infused with the rich aroma of coconut milk and the subtle sweetness of sugar. The exterior boasts a beautifully caramelized crust, a result of careful grilling over a charcoal fire, adding a smoky complexity to the overall taste profile. This traditional dessert is surprisingly easy to make, offering a rewarding experience for both novice and experienced bakers. Its irresistible taste makes it a perfect ending to any meal or a delightful snack to share.
This captivating dessert's unique charm lies in its simple yet exquisite balance of sweetness and subtle smokiness. The preparation involves a straightforward process using readily available ingredients. To discover the precise steps involved in crafting this delectable Banh Bo Dua Nuong Chao, follow the easy-to-follow guide detailed in the subsequent sections.
Tools Needed
- pans with a thick bottom
- mixing bowls
- plastic wrap
Ingredients
- Rice flour: 290 grams
- Tapioca flour: 200 grams
- Sugar: 200 grams
- Coconut milk: 400 ml
- Water: 200 ml
- Vanilla: a little
- Baking powder: 5g
- Yeast (dry): 5g
- Shredded coconut: about half a dry coconut
- Sugar for coconut filling: 3-4 tablespoons
- Salt: a little
- Pandan leaves: 3-4 stalks
Step-by-Step Instructions
Step 1. Prepare Coconut Filling and Pandan
- Grate coconut into strands, add sugar and salt. Mix well, wrap in plastic, and refrigerate for 30 minutes to absorb sugar. Then stir-fry until cooked.
- Cut pandan leaves into pieces and stir to release fragrance.
- Combine shredded coconut and pandan leaves, stir-fry for 5-10 minutes until cooked and color changes. Let cool.
Step 2. Make and Ferment the Batter
- Mix a small portion of rice flour with water until cooked and paste-like. Let cool.
- Add tapioca flour, remaining rice flour, coconut milk, water, sugar, vanilla, salt, yeast, and baking powder to the starter dough. Mix until even.
- Cover with plastic wrap and let ferment for 1-3 hours, depending on the temperature, until doubled in size.
Step 3. Bake the Cake Layers
- Pour batter into a thick-bottomed pan, bake for 2-3 minutes on low heat, cover, and cook for another 4-5 minutes. Add coconut filling to the top.
- Repeat steps 7 for the remaining batter.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use regular rice flour for a more delicious cake with better expansion.
- For a richer flavor, use all coconut milk instead of diluting it with water.
- Use thick-bottomed pans to prevent burning.
- Keep the heat low during baking and cover the pan to prevent the dough from drying out.
Nutrition
- N/A
FAQs
1. Can I use a different type of milk instead of coconut milk?
While coconut milk is crucial for the characteristic flavor and texture, you could experiment with a blend of coconut milk and regular milk, but the taste will be altered. Using only regular milk will significantly change the cake's moistness and flavor.
2. How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it's done. If there's wet batter clinging to the toothpick, bake for a few more minutes and check again.
This pan-baked coconut sponge cake recipe delivers a delightful balance of chewy texture and rich coconut flavor, making it a perfect dessert for any occasion. The relatively simple process yields impressive results, ensuring a satisfying baking experience. So gather your ingredients and enjoy the rewarding process of creating this delicious treat!