Vietnamese Bánh Bò
December 21, 2018
Around the holidays, Vietnamese people love to give gifts through food, such as savory and sweet cakes. Bánh Bò, or “Cow-Cake” is a honeycomb-like sponge cake that is gelatinous and springy to the touch.
There are many variations: Bánh Bò Hap is a steamed variation made with more rice flour, less tapioca starch and yeast; Bánh bò nuong is an oven-baked variation with a crispy outside with mostly tapioca starch, a little rice flour and pandan.
Bánh bò nuong, which is what my mom loves to bake, is often made with pandan, a savory-sweet leaf native to Southeast Asian cuisine, to give it a slight flavor and signature neon-green color. Every time we make bánh bò, we give most of it away to friends and family.
Ingredients:
12 eggs
400 g tapioca starch
2 tablespoons rice flour
2 small tubes of vanilla
14 oz coconut milk
2 cups sugar
1 teaspoon salt
A couple drops of pandan, depending on how green you want your cake to be
Recipe:
- Put coconut milk, sugar and salt into a small pot and melt the sugar into the coconut milk. It should be slightly transparent when finished. Let cool to room temperature.
- Put eggs through a strainer to make eggs smooth. Don’t beat them too much because you don’t want your eggs to be foamy.
- Once strained, add the coconut milk mixture, now cooled into your eggs. Make sure that your coconut milk mixture is cooled, as it could cook the eggs otherwise.
- Add tapioca starch, rice flour and vanilla into the egg mixture. Stir with a spatula until smooth. Bubbles in this step are okay.
- Add your green pandan coloring accordingly.
- Prepare your pan with butter or oil and preheat your oven to 350 degrees. I prefer a bundt cake pan as it makes the cake rise more evenly and looks beautiful.
- Bake for an hour, or until golden brown. If you like the edges extra crispy and crunchy as I do, bake it for a little more than an hour.
- Once finished, poke a toothpick or a skewer through the middle to make sure your bánh bò is thoroughly cooked. If nothing sticks to it, it is ready. Let cool slightly before eating.
*For best consumption, eat warm. Try to not cover the cakes as the moisture when hot will make the edges less crispy.