📝 About This Recipe
Bánh Bò is a beloved Vietnamese delicacy characterized by its unique 'honeycomb' internal structure and a soft, chewy texture that dances between a sponge cake and a mochi. Infused with the tropical fragrance of coconut milk and the subtle floral notes of fermented rice, these steamed gems are a testament to the art of Southeast Asian pâtisserie. Whether served plain or naturally colored with pandan, they offer a delicate sweetness that is perfectly balanced by a savory sesame-peanut dipping salt.
🥗 Ingredients
The Starter Ferment
- 1.5 teaspoons Active dry yeast (ensure it is fresh)
- 2 tablespoons Lukewarm water (approximately 100°F/38°C)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Flour Base
- 250 grams Rice flour (use high-quality Thai rice flour for best texture)
- 50 grams Tapioca starch (provides the signature chewiness)
- 200 ml Lukewarm water (for initial dough mixing)
Coconut Syrup & Flavor
- 200 ml Full-fat coconut milk (canned or fresh)
- 150 grams Granulated sugar (adjust slightly for preference)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 teaspoon Pandan extract (optional, for green color and aroma)
- 1 tablespoon Neutral oil (for greasing the molds)
Muối Mè (Sesame Topping)
- 2 tablespoons Toasted white sesame seeds (lightly crushed)
- 1 tablespoon Roasted peanuts (crushed into small bits)
- 1/2 teaspoon Salt (fine grain)
- 1 tablespoon Sugar (to balance the salt)
👨🍳 Instructions
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1
In a small bowl, combine the yeast, 1 teaspoon of sugar, and 2 tablespoons of lukewarm water. Stir gently and let it sit for 10 minutes until it becomes foamy and active.
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2
In a large mixing bowl, whisk together the rice flour and tapioca starch. Gradually add 200ml of lukewarm water while kneading with your hands for about 10-15 minutes. This kneading process is crucial for developing the honeycomb structure later.
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3
Add the foamy yeast mixture to the flour dough. Continue to knead for another 5 minutes until the dough is smooth and slightly elastic.
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4
Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft-free area (like an oven with the light on) and let it ferment for 1.5 to 2 hours, or until the dough has doubled in size and looks bubbly.
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5
While the dough rises, prepare the coconut syrup. In a small saucepan over medium heat, combine the coconut milk, 150g sugar, and salt. Stir until the sugar is completely dissolved. Do not let it boil vigorously. Remove from heat and let it cool until it is just lukewarm.
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6
Once the dough has fermented, slowly pour the lukewarm coconut syrup into the dough. Use a whisk to mix thoroughly until you have a smooth, thin batter. If using pandan extract, stir it in now.
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7
Strain the batter through a fine-mesh sieve into a clean bowl to remove any lumps. Cover and let the batter rest for another 30-45 minutes until small bubbles appear on the surface again.
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8
Prepare your steamer. Fill the base with water and bring to a rolling boil. Lightly grease small ceramic molds or a muffin tin with neutral oil.
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9
Place the empty greased molds into the steamer for 2-3 minutes to get them piping hot. This prevents sticking and helps the cakes rise instantly.
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10
Give the batter a final gentle stir. Carefully pour the batter into the hot molds, filling them about 80% of the way.
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11
Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the cakes. Cover and steam over high heat for 12-15 minutes. Do not open the lid during this time!
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12
Test for doneness by inserting a toothpick; it should come out clean. Remove the molds from the steamer and let them cool completely before attempting to unmold the cakes.
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13
While the cakes cool, mix the toasted sesame seeds, crushed peanuts, salt, and sugar in a small bowl to create the Muối Mè topping.
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14
Once cool, use a thin knife or a bamboo skewer to gently loosen the edges and pop the Bánh Bò out of the molds. Serve with a sprinkle of the sesame-peanut salt.
💡 Chef's Tips
Always use a kitchen towel to wrap the steamer lid; water droplets falling on the batter will ruin the smooth surface and prevent rising. The temperature of the coconut syrup is vital—if it's too hot, it will kill the yeast; if it's too cold, it won't activate properly. Kneading the initial thick dough by hand for at least 10 minutes is the secret to getting those long, beautiful vertical air tunnels (the honeycomb). If your batter doesn't have bubbles after the second rest, your yeast might be dead; start over with fresh yeast for the best results. For a colorful platter, divide the batter and use natural dyes like beetroot juice (pink) or butterfly pea flower tea (blue).
🍽️ Serving Suggestions
Serve with a side of warm coconut sauce thickened with a little tapioca starch for extra indulgence. Pair with a hot cup of Jasmine tea or Vietnamese iced coffee to balance the sweetness. Enjoy as a light afternoon snack or as a traditional dessert after a savory Vietnamese meal. Sprinkle generously with the Muối Mè (sesame salt) to provide a savory crunch that cuts through the richness of the coconut. These are best eaten the day they are made, but can be briefly re-steamed for 2 minutes if they become firm.