Hey, guys! As a proud Vietnamese American, I love to put my own twist on traditional Vietnamese recipes, making them easy and accessible for everyone.
Today, I’m thrilled to share one of my all-time favorites with you – Pandan Bánh Bò, also known as Vietnamese steamed rice cakes.
Growing up, these delightful treats were a staple in my household and could often be found at Vietnamese bakeries.
However, I know they’re not always easy to come by, especially if you’re not near a Vietnamese bakery.
That’s why I’m excited to show you how to make a simplified version of bánh bò that’s just as delicious! Now, fair warning – bánh bò may seem a tad complicated, but you got this!
I hope you give this recipe a try and enjoy the fragrant, coconutty goodness of these Vietnamese steamed rice cakes.
Whether you’re a bánh bò aficionado or trying it for the first time, I guarantee you’ll fall in love with this yummy treat.
How to make Pandan Bánh Bò (Vietnamese Steamed Rice Cake)
Course: dessertCuisine: asian, viet, vietnameseDifficulty: Medium4
servings2
hours10
minutesIngredients
2-3 pandan leaves
1/2 cup water
1 cup bánh bò flour mix
1/2 teaspoon yeast
1/2 cup coconut milk
1 1/2 tablespoons sugar
- Coconut Sauce
1 cup coconut milk
1 tablespoon sugar
1/4 teaspoon salt
3/4 tablespoon tapioca starch
2 tablespoons water
- Additional Ingredients
veggie cooking spray
toasted sesame seeds
Directions
- Prepare the Pandan: Rinse the pandan leaves thoroughly and cut them into smaller pieces. Blend them with 1/2 cup of water until you get a vibrant green pandan juice. Strain the juice to remove any fibers, and set it aside for later.
- Mix the Dough: In a mixing bowl, combine the bánh bò flour, yeast, coconut milk, sugar, and pandan juice. Stir everything together until you have a smooth batter. Cover the bowl with saran wrap and a clean kitchen towel. Let it rest in a warm place for about 2-3 hours, allowing the mixture to rise and develop its characteristic sponginess.
- Steam the Rice Cakes: Once the batter has doubled in size, give it a quick stir to release any trapped air bubbles. Pour the batter into greased ramekins or silicone baking cups, filling them about three-quarters of the way full. Place the ramekins in a steamer basket over boiling water and steam them for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Coconut Sauce: While the bánh bò is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and salt. In a separate bowl, mix the tapioca starch with 2 tablespoons of water to create a slurry. Add the slurry to the coconut milk mixture and cook over medium heat, stirring constantly, until the sauce thickens to your desired consistency. Remove from heat and set aside.
- Serve and Enjoy: Once the bánh bò is cooked and slightly cooled, unmold them onto a serving plate. Drizzle the warm coconut sauce over the top or dip the cakes in. Garnish with a sprinkle of toasted sesame seeds.
