Hey guys today is recipe is on Bánh Bò Hấp Nước Cốt Dừa aka Vietnamese Coconut Steamed Rice Cakes!
These were inspired by the steamed rice cakes that you see at dim sum carts. They’re a spongy, sweet and coconutty steam rice cake! This recipe is a lot easier than my previous Bánh Bò recipe since you just make one big one and then cut it into slices vs making individual ones.
I don’t make this often because it does take a while because you have to let it rise two times. So it’s time consuming but very easy to make. It also makes a huge amount too!
I had leftover batter so I ended up adding pandan extract to it to make a Pandan version and I highly recommend! I actually ended up liking the Pandan one more. What can I say? I’m a sucker for that flavor. Lol!
To make it easier I use premixed batter. I like these ones because it comes with the yeast so you don’t to worry about buying some or measuring it out. Cause you know I like to make these recipes as easy as possible! I hope you enjoy, until next time!
How to Make Bánh Bò Hấp Nước Cốt Dừa (Vietnamese Coconut Steamed Rice Cakes)
Course: Recipes8
servings1
hour30
minutes30
minutesIngredients
14.1 oz Banh Bo Flour (I used Vinh Thuan Brand)
2 tsp yeast (included in flour mix ^^)
4 c coconut milk
1 2/3 c sugar
Olive Oil Spray
- Optional:
1 tsp pandan extract
Directions
- Mix flour, yeast and 2 c coconut milk for 20 mins. Cover and let rise in a warm spot for 30 mins (I put mine in the microwave/oven).
- Whisk together sugar and 2 c of coconut milk. Microwave for 30 sec increments until sugar is dissolved.
- Mix sugar/coconut syrup into flour batter. Cover and let rise for 30 mins.
- Grease 8×8 baking pan with olive oil and steam the pan for 5 mins. Pour in batter until it fills the pan 3/4 full. Wipe the lid before steaming for 25 mins.
- Once time is up, turn off heat and let cool in steamer (without lid) for 15 mins. Remove and cool for 10 mins before cutting with a serrated knife. Serve immediately.
