Servings: 4 portion
Equipment
- 1 round baking pan (7-8 inch diameter or 18-20 cm)
Ingredients
I highly recommend using a kitchen scale to measure.
- 200 g tapioca starch
- 10 g all-purpose flour (or rice flour or tapioca starch)
- 5 eggs (Size M)
- 170 g coconut milk (full-fat)
- 170 g granulated sugar
- 10 g melted coconut oil (or melted butter) (about ⅔ tbsp)
- 30 g luke warm water (100–110°F/38–43°C)
- 3 g baking powder (⅔ tsp)
- 3 g instant yeast (active dry yeast) (1 tsp)
- ¼ tsp salt
- 7 pandan leaves (fresh or defrosted) (You can use either pandan leaves, pandan extract, or both.)
- ¼ tsp pandan flavoring extract
- ½ tsp vanilla extract (optional)
Instructions
- Activate the Yeast: Dissolve the yeast in lukewarm water with 1 tbsp sugar. Let it sit for 15 minutes until it becomes foamy and bubbly, indicating that it's active.
- Make the Pandan-Coconut Milk Mixture: Blend the green part of pandan leaves with coconut milk (warm it slightly if it’s solidified or curdled). Strain through a fine mesh to get pandan-infused coconut milk, then top up with more coconut milk to reach 170 g. Stir in the remaining sugar, salt, and pandan flavoring (if using).
- Prepare the Batter: In a separate bowl, whisk together tapioca starch, all-purpose flour, and eggs until smooth. Add the pandan-coconut milk mixture and stir to combine. (You could use food processor or a blender to mix everything).
- Combine and Ferment: Strain the mixture to remove any lumps, then fold in the yeast mixture. Cover the bowl and let it rest for 1 hour (I keep mine at 86°F/30°C). In cooler climates, place the batter in the oven with the light on to maintain a warm environment.
- Add Final Ingredients: After 1 hour, stir in the melted coconut oil (or melted butter), then add the baking powder. Strain the batter again to ensure it's smooth. Grease your baking mold thoroughly with oil and pour in the batter.
- Bake the Cake: - Bake immediately after preparing. Be sure to preheat the oven to 355°F (180°C) (no fan) 20 minutes before baking.- Place the cake on the second rack, keeping the top heat off (or cover with foil), and bake for 15 minutes at 355°F (180°C).- Quickly remove the foil (or switch to both top and bottom heat if you have turned off the top heat), then reduce the temperature to 265°F (130°C) and bake for another 30 minutes.- Finally, increase the temperature to 355°F (180°C) and bake for an additional 10–15 minutes until the top is golden brown. You can move the cake to the top rack at this stage — just be quick!
- Cool and Unmold: Let the cake cool completely before removing it from the pan. Since Bánh Bò Nướng is sticky, cooling it fully makes it easier to take out.
Tried this recipe?Let us know how it was!