Banh Bo

Name: Banh Bo
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 250g rice flour and 50g tapioca starch; 250ml coconut milk; 180g sugar; 1 tsp yeast; Pandan extract (optional); Warm water

Bánh bò/bahn BAW/

Also known as: Banh Bo Hap, Banh Bo Nuong, Vietnamese Honeycomb Cake, Vietnamese Steamed Rice Cake

About this dish

Spongy, chewy steamed rice cakes with a honeycomb texture inside, flavoured with coconut milk and often coloured green with pandan.

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Ingredients

🌾250g rice flour and 50g tapioca starch

🥥250ml coconut milk

🍬180g sugar

🧂1 tsp yeast

🍃Pandan extract (optional)

💧Warm water

Method

Serves 2

Mix the flours with warm water and the yeast into a smooth batter.

Leave to ferment for several hours until bubbly.

Stir in the coconut milk, sugar and pandan.

Pour into small greased moulds and steam over a high heat for 15–20 minutes.

Cool slightly and eat at room temperature.

✓ What Makes it Authentic

Bánh bò ('cow cake') is a classic southern Vietnamese sweet; the baked version, bánh bò nướng, has a golden crust.

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Banh Bo

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