Bánh bò, steamed rice cake, is one of the most popular street foods in Vietnam. It’s eaten with hollow donuts and sesame, or on its own without them. You can make it at home too, and it isn’t as difficult as you might think. Time: the batter rests, covered, for an hour, then steams for about 10–15 minutes. Ingredients 250 g rice flour 50 g wheat flour 7 g baking powder 200 ml coconut milk or 200 g grated coconut 1 cup of sugar How to make bánh bò 1. Make the coconut syrup Pour 200 ml warm water over the grated coconut and knead it carefully, then press it through a sieve to collect the coconut syrup. 2. Make the batter Mix the 250 g rice flour with 50 g flour (about half a cup) until well combined. Add the baking powder to the flour mixture, then mix in 1 cup of warm water. Don’t use water that’s too hot, because the baking powder won’t rise. Knead with both hands until the flour mixture becomes a sticky mass. 3. Cook the coconut water with sugar Put the pot of coconut water on the stove and cook it with the sugar, then take it off and let it cool. Add a little flour mixed with water to thicken it. 4. Rest the batter Add the coconut syrup to the mixture, cover it and leave it for an hour. 5. Steam Set out small cups and pour the batter into them. Steam for about 10–15 minutes. 6. Colours and serving Bánh bò usually comes in many colours: add pineapple leaves for a soft green colour. If you like it fattier (more grease), add more coconut syrup and sugar with a little rice flour. Sprinkle with sesame seeds, and eat them with hollow donuts if you like. Share:
