Banh Bo, a delightful Vietnamese savory cake, gets a delicious twist with the addition of rich palm sugar. This recipe offers a unique take on the classic, infusing the subtly sweet and caramel-like notes of palm sugar into the fluffy, slightly chewy texture Banh Bo is known for. Forget complicated techniques; this recipe uses readily available dry yeast, making it accessible even to novice bakers. The result is a warm, comforting treat perfect for breakfast, brunch, or a satisfying snack. Imagine the irresistible aroma of freshly baked Banh Bo, its golden-brown surface speckled with the caramelized goodness of palm sugar.
This easy-to-follow recipe simplifies the traditional Banh Bo preparation, eliminating the need for time-consuming starter cultures. We'll guide you through each step, from preparing the batter to achieving that perfect golden-brown crust. Ready to embark on this culinary journey and create your own batch of irresistible palm sugar Banh Bo? Let's dive into the step-by-step instructions.
Tools Needed
- Mixing bowl
- Whisk or egg beater
- Measuring cups and spoons
- Steamer
- 22cm cake mold
- Food sieve (optional)
- Plastic wrap
Ingredients
- Dry yeast (sweet yeast): 5 grams (about 1 teaspoon)
- Sugar: 2 teaspoons + additional for yeast activation (approx. 3-4 spoonfuls)
- Warm water: 300ml (or 250ml cold water + 50ml boiling water)
- Rice flour: 250g (or 300g if omitting tapioca starch)
- Tapioca starch: 50g
- Salt: 1/3 teaspoon
- Palm sugar: 200g
- Coconut milk: 250ml + additional 50ml if kneading by hand + for sugar water
- Cooking oil: 1 tablespoon + for greasing the mold
- Vanilla extract: 1-2 tubes
Step-by-Step Instructions
Step 1. Prepare the Batter
- In a bowl, combine dry yeast, 2 teaspoons of sugar, and a small amount of warm water. Let it sit for 5 minutes until it foams.
- In a separate bowl, mix rice flour, tapioca starch, and salt. Add the activated yeast mixture and remaining water gradually, stirring until a smooth batter forms. If using a mixer, use an egg beater at low speed for 4-5 minutes. If kneading by hand, reduce initial water amount by 50ml and add gradually. Increase coconut milk by 50ml if kneading by hand.
Step 2. Ferment and Combine
- Cover the dough and let it ferment for 1.5-2 hours, or until doubled or tripled in size.
- In a saucepan, combine palm sugar, coconut milk and cook over low heat, stirring until sugar dissolves. Remove from heat and let cool slightly.
- Once the first fermentation is complete, stir the dough well. Add the slightly warm sugar water and mix thoroughly. Optional: Strain the mixture through a sieve to remove any palm sugar impurities.
- Cover the batter and let it ferment for 45 minutes to 1 hour, until tiny bubbles appear evenly on the surface.
Step 3. Steam the Cake
- Grease a 22cm cake mold with cooking oil and preheat it in a steamer for a few minutes.
- Pour the batter into the preheated mold, avoiding overfilling. Steam over medium heat for 30 minutes. Turn off the heat and let the cake sit in the steamer for a few minutes before removing.
Step 4. Cool and Serve
- Once cooled, remove the cake from the mold and slice. Serve and enjoy!
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use sweet yeast for a sweeter cake.
- Warm water should be lukewarm, not hot, to avoid killing the yeast.
- Don't overcook the palm sugar water; it may lose water content.
- If you let the sugar water cool completely, the second fermentation will take longer (1-1.5 hours).
- Don't pour the batter too thickly into the mold; this can prevent the cake from rising properly.
- Steam over medium heat to prevent burning, especially for larger molds.
- Let the cake sit in the steamer after turning off the heat to prevent collapsing.
- Tiny holes at the bottom of the cake indicate successful rising and plenty of bamboo roots inside.
Nutrition
- N/A
FAQs
1. Can I substitute the palm sugar with another sweetener?
While palm sugar provides a unique caramel flavor, you can try brown sugar or a combination of granulated sugar and molasses as a substitute. The flavor will be different, but it will still be a delicious Banh Bo cake.
2. My Banh Bo cake didn't rise properly. What went wrong?
Ensure your yeast is fresh and active. Check the water temperature – it shouldn't be too hot (it should be lukewarm). Also, make sure you've thoroughly mixed the batter and let it rise in a warm place for the specified time.
3. How do I store leftover Banh Bo cake?
Store leftover Banh Bo cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can reheat it gently in a pan or microwave.
Enjoy your freshly baked palm sugar Banh Bo cake! This recipe offers a delicious and accessible way to experience the unique flavors of Vietnamese cuisine. We hope you'll share this simple yet rewarding recipe with your friends and family.