Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe

Discover the authentic taste of Northern Vietnam with this traditional Peanut Bánh Đúc (Bánh Đúc Lạc) recipe. This classic preparation utilizes limewater to achieve its signature firm, slightly crunchy, and deliciously chewy texture. Often served with Tương Bần (fermented soybean paste), Bánh Đúc Lạc is a popular light vegetarian dish, especially enjoyed during full moon and new moon days in Hanoi.

>>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember
>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe

>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Ingredients for Traditional Northern Peanut Bánh Đúc:

• 100g raw peanuts
• 50g slaked lime powder (vôi bột)
• 1 liter filtered water (divided)
• 500g regular rice flour
• 50g tapioca starch
• 5g white salt
• 70ml cooking oil

Step-by-Step Instructions for Traditional Peanut Bánh Đúc with Limewater:

Follow these steps to prepare this classic Vietnamese dish:

Step 1: Prepare the Peanuts

Soak 100g raw peanuts in cold water for 3 hours until softened. Rinse them thoroughly. Place the softened peanuts in a pot with a pinch of salt and boil until they are completely cooked through and tender. Drain the peanuts, rinse them again with clean water, and let them dry.

Step 2: Prepare the Clear Limewater

In a bowl, dissolve 50g slaked lime powder in 250ml filtered water. Let the mixture sit undisturbed for several hours (or overnight) until the lime particles settle at the bottom. Carefully decant (pour off) only the clear limewater from the top, discarding the sediment. This clear limewater is crucial for the bánh đúc's texture.

Step 3: Mix the Batter

In a large bowl, combine 500g regular rice flour, 50g tapioca starch, the remaining 750ml filtered water, the prepared clear limewater (from Step 2), 5g white salt, and 70ml cooking oil. Whisk all ingredients thoroughly until the batter is completely smooth and lump-free.

Step 4: Cook the Bánh Đúc Batter

Place the pot of batter on the stove and cook over medium heat. Once the batter starts to boil, reduce the heat to low. Stir continuously and vigorously for approximately 30 minutes. As you stir, the batter will gradually thicken and turn a light brownish color. At this point, add all the cooked peanuts (from Step 1) to the pot. Stir well to incorporate the peanuts and continue stirring for another 5 minutes until the batter is very thick and glossy.

Step 5: Mold and Cool the Bánh Đúc

Turn off the heat. Immediately transfer the hot, cooked batter into a mold. Press it down firmly to ensure a dense, smooth block. Let the Bánh Đúc cool completely at room temperature. Once cooled, it will be dense, soft, and delicious. Cut the Bánh Đúc Lạc into bite-sized pieces for serving.

Serving Suggestion:

Traditional Peanut Bánh Đúc is best served with Tương Bần (Vietnamese fermented soybean paste), offering a light and refreshing vegetarian meal.

Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Experience the comforting flavors of Hanoi with this authentic Bánh Đúc Nóng recipe! This warm, savory rice cake dish, served with a flavorful pork topping and a savory broth, is a beloved staple in Vietnamese cuisine. Learn how to make this delightful Hanoi specialty from scratch, perfect for a cozy meal.

 >>> Authentic Hai Phong Bánh Đúc Tàu Recipe - A Dish to Remember
>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe
>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe

Ingredients for Hot Bánh Đúc Hà Nội

**For the Hot Bánh Đúc Batter:

• 100g regular rice flour
• 50g tapioca starch
• 1/2 teaspoon salt
• 600-650ml water
• 60ml cooking oil
  

For the Savory Pork Topping (Nhân Bánh Đúc):

• 200g ground pork
• 1/2 onion, finely chopped
• Crispy fried shallots (hành khô phi)
• 5 shiitake mushrooms, rehydrated
• 3 wood ear mushrooms, rehydrated
• Fresh cilantro, chopped
• Green onions, chopped
• Seasoning powder (hạt nêm)
• Soup powder (bột canh)
• Ground black pepper

For the Savory Broth (Nước Chan Bánh Đúc):

• 500ml bone broth (from chicken or pork bones) - Optional, can use sweet and sour fish sauce instead
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• Additional sugar, fish sauce, salt, pepper, chili, or lime juice to taste (if not using bone broth, use sweet and sour fish sauce for drizzling).

Step-by-Step Instructions for Hot Bánh Đúc Hà Nội:

Follow these detailed steps to recreate the authentic taste of Hanoi's Bánh Đúc Nóng:

Step 1: Prepare the Bánh Đúc Batter

- Mix Dry Ingredients: In a large bowl, thoroughly combine the 100g regular rice flour, 50g tapioca starch, and 1/2 teaspoon salt.

- Add Water: Gradually add 600-650ml water to the dry mixture, stirring continuously until all the flour is completely dissolved and the batter is smooth.

- Rest the Batter: Let the batter rest for 1 to 1.5 hours, or ideally, overnight. This resting period allows the flours to fully hydrate and results in a smoother, more tender Bánh Đúc.

Step 2: Prepare the Savory Pork Topping

- Marinate Pork: Marinate 200g ground pork with 1 teaspoon seasoning powder, 1/2 teaspoon soup powder, and 1/2 teaspoon ground black pepper. Mix well and let it sit for 15 minutes to absorb the flavors.

- Prepare Mushrooms: Rehydrate the 5 shiitake mushrooms and 3 wood ear mushrooms by soaking them in warm water until soft. Wash them clean, thinly slice, and then finely mince.

- Chop Aromatics: Finely chop 1/2 onion. Chop fresh cilantro and green onions.

- Sauté Topping: Heat cooking oil in a pan. Add the chopped onion and sauté until fragrant. Add the marinated ground pork and stir-fry until almost cooked through. Then, add the minced shiitake and wood ear mushrooms. Stir-fry for a few more minutes. Finally, stir in the chopped green onions, give it a quick stir, and turn off the heat.

Step 3: Cook the Bánh Đúc

- Adjust Batter: After the resting period, you will notice a clear liquid layer on top of the batter. Carefully decant (pour off) this clear water. Add an equal amount of fresh, clean water back into the bowl to replace the decanted water.

- Cook Batter: Pour the adjusted batter into a heavy-bottomed pot. Stir constantly over medium heat. As the batter starts to thicken, reduce the heat to low. (If the batter becomes too thick, you can add a little more water.) Add 60ml cooking oil and continue stirring vigorously until the batter is smooth, shiny, and fully cooked, combining well with the oil. Turn off the heat.

Step 4: Prepare the Savory Broth (Nước Chan)

- Bone Broth Method: Pour 500ml bone broth into a saucepan. Add 1 tablespoon vinegar, 1 tablespoon sugar, and 2 tablespoons fish sauce. Stir well and bring to a boil. Taste and adjust seasonings (sugar, fish sauce, salt, pepper, chili, or lime juice) to your preference, then turn off the heat.

- Alternative (Sweet & Sour Fish Sauce): If bone broth is not available, you can prepare a classic Vietnamese sweet and sour fish sauce (nước mắm chua ngọt) to drizzle over the Bánh Đúc instead.

Serving:

To serve, ladle the hot Bánh Đúc into a bowl. Top with a generous portion of the fragrant stir-fried ground pork, a sprinkle of crispy fried shallots, and chopped fresh cilantro. Drizzle generously with the hot savory broth. All ingredients should be warm for the best taste and texture of the soft, delicious Bánh Đúc.

No-Borax Pandan Bánh Đúc Gân (Chewy Pandan Rice Cake) Recipe

Craving the delightful chewiness of Bánh Đúc Gân but concerned about traditional ingredients like borax or lye water? This recipe offers a safe and simple method to make authentic Pandan Bánh Đúc Gân without any of those hard-to-find or questionable additives. Perfect for urban kitchens, you can now enjoy this beloved Vietnamese dessert with ease!

>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe
>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Ingredients for No-Borax Pandan Bánh Đúc Gân

• 200g tapioca starch
• 200g regular rice flour
• 300g granulated white sugar (divided)
• ½ teaspoon salt (divided)
• ½ fresh ginger root
• 1 bunch pandan leaves
• 150ml coconut milk (divided)

Step-by-Step Instructions for No-Borax Pandan Bánh Đúc Gân

Follow these steps to create your perfectly chewy and fragrant Pandan Bánh Đúc Gân:

Step 1: Prepare the Bánh Đúc Batter

- Pandan Juice: Wash the pandan leaves thoroughly, discard the tough root ends, and cut them into smaller pieces. Add 400ml water to the pandan leaves and blend until very smooth. Strain the mixture through a fine-mesh sieve to remove the pulp, reserving the vibrant green pandan juice.

- Dissolve Ingredients: In a separate bowl, add ½ teaspoon salt, 200g granulated sugar, and 100ml coconut milk to the pandan juice. Stir until the sugar and salt are completely dissolved.

- Combine Flours: In a large bowl, mix the 200g tapioca starch and 200g regular rice flour together. Sift the mixed flours to ensure they are fine and lump-free. Gradually pour the pandan juice mixture into the sifted flours, stirring continuously in a clockwise direction until a homogeneous batter is formed. Stop stirring once uniform.

- Rest and Cook Batter: Cover the batter bowl tightly with plastic wrap and let it rest for about 30 minutes. After resting, transfer the batter to a saucepan. Cook over medium heat, stirring constantly with chopsticks or a whisk, until the mixture comes to a boil. Reduce the heat to low and continue stirring vigorously to prevent bubbles from forming and the batter from sticking.

Step 2: Steam and Shape the Bánh Đúc Gân

- Prepare Mold: Lightly brush a thin layer of cooking oil onto your steaming mold to prevent sticking.

- Steam Cake: Once the batter in the saucepan is fully combined and thickened, turn off the heat. Immediately pour the hot batter into the prepared mold. Steam until the cake is firm and cooked through (check by gently pressing the surface).

- Compress Cake: Once cooked, use a ladle or a flat spatula to firmly press down on the surface of the Bánh Đúc Gân in the mold. This step helps create a denser, chewier texture.

- Chill (Optional for extra chewiness): For an even crispier and chewier texture, once the Bánh Đúc Gân has cooled to room temperature, place it in the refrigerator for about 30 minutes before serving.

Step 3: Make the Ginger Palm Sugar Syrup

- Prepare Ginger: Wash the ½ fresh ginger root, peel it, and finely mince or blend it with a small amount of water.

- Cook Syrup: In a saucepan, combine the remaining 100g granulated sugar, remaining 50ml coconut milk, and 400ml water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low.

- Thicken Syrup: Add the finely minced ginger and 3g tapioca starch (dissolved in a tiny bit of water first, if preferred, to prevent lumps) to the simmering syrup. Stir continuously until the mixture thickens to your desired consistency. Taste and adjust sweetness if necessary, then turn off the heat.

Enjoy your successful homemade No-Borax Pandan Bánh Đúc Gân with fragrant ginger palm sugar syrup!

Oven-Baked Banh Thuan: A Convenient Twist on a Classic

Having shared recipes for steamed Banh Thuan and the traditional charcoal-grilled method, we're excited to offer another option for Banh Thuan lovers: baking them in an oven!

This oven-baked Banh Thuan recipe yields a cake with a delightfully golden, crispy crust and a soft, fluffy interior, all with that signature aroma. It's a much more convenient method, especially for those living in urban areas.

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

>>> Delicious Cocoa Flavored Steamed Bánh Thuẫn (Vietnamese Sponge Cake) Recipe

>>> Fluffy Steamed Bánh Thuẫn (Vietnamese Sponge Cake) with All-Purpose Flour

Ingredients for Oven-Baked Banh Thuan

• 100g All-Purpose Flour
• 10g Cornstarch
• 3 Chicken Eggs
• 1 tsp Vanilla Extract
• 90g Sugar
• Equipment: Banh Thuan molds or cupcake/muffin molds

Instructions for Oven-Baked Banh Thuan

Step 0: Prepare and Preheat

Lightly grease your molds to prevent sticking. Place the greased molds into your oven and preheat both the oven and molds for 10 minutes at 200°C (390°F).

Step 1: Dry the Flours

Spread the all-purpose flour and cornstarch thinly on a baking sheet. (If using pandan leaves, cut them into pieces and place them on the tray with the flours.) Dry them in the oven at 130°C (265°F) for about 15 minutes. This step helps prevent the Banh Thuan from becoming moldy or having a "eggy" smell.

Step 2: Whip Eggs and Sugar

In a large bowl, whisk the eggs until light and frothy, about 3 minutes. Gradually add the sugar while continuing to whisk until the mixture becomes pale and smooth.

Step 3: Combine Dry and Wet Ingredients

Sift the dried flours into the egg mixture. Add the vanilla extract. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix.

Step 4: Fill the Molds

Carefully remove the preheated molds from the oven. Ladle the Banh Thuan batter into each cavity, filling them slightly below the rim to allow for expansion as the cakes bake.

Step 5: Bake

Place the filled molds back into the preheated oven. Bake for 13-15 minutes at 200°C (390°F), or until the Banh Thuan are golden brown and fragrant. Once baked, remove them from the oven and let them cool completely before taking them out of the molds.

Enjoy making this Oven Baked Banh Thuan recipe for a perfectly crispy crust and fluffy cake every time!

Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

Banh Thuan is a beloved traditional cake from Vietnam's Mekong Delta and Central regions. Unlike many modern pastries, authentic Banh Thuan recipes rely on arrowroot flour (bột bình tinh) and the leavening power of whipped eggs and heat, rather than baking powder. This unique preparation results in a delightful cake that can also be dried for extended preservation.

>>> Delicious Cocoa Flavored Steamed Bánh Thuẫn (Vietnamese Sponge Cake) Recipe

>>> Fluffy Steamed Bánh Thuẫn (Vietnamese Sponge Cake) with All-Purpose Flour

>>> Oven-Baked Banh Thuan: A Convenient Twist on a Classic

Ingredients for Traditional Charcoal-Grilled Banh Thuan

• 5 Chicken Eggs: (You can use duck eggs or a mix of both based on preference. Free-range chicken eggs are recommended for superior flavor and color.)
• 400g Fine Arrowroot Flour (Bột Bình Tinh/Huỳnh Tinh): This starch, extracted from the arrowroot plant, is also known as "củ dong" in Northern Vietnam. It's known for its cooling properties, aiding digestion and skin health.
• 100g Tapioca Starch
• 5g Baking Powder
• 500g White Sugar
• 55ml Unsweetened Fresh Milk
• 1/2 tube Vanilla Extract
• Peanut Oil or Regular Cooking Oil
• 1 Lemon
• 1 Mandarin Orange: Juiced
• Equipment: Banh Thuan molds, charcoal stove, charcoal

Instructions for Traditional Charcoal-Grilled Banh Thuan

Step 1: Whisk Eggs with Sugar

In a large bowl, whisk the eggs and sugar together until the sugar is fully dissolved and the mixture is well combined.

Step 2: Incorporate Liquids

Add the lemon juice, mandarin juice, and fresh milk to the egg and sugar mixture. Whisk thoroughly until everything is evenly blended.

Step 3: Combine Dry and Wet Ingredients

Sift the all-purpose flour, arrowroot flour, baking powder, and tapioca starch into the wet mixture. Mix until a smooth, homogeneous batter forms, then stir in the vanilla extract.

Step 4: Charcoal Grilling the Banh Thuan

- Heat the Molds: Light your charcoal stove with charcoal and wood. Place the Banh Thuan mold on top of the stove. Heat both sides of the mold evenly by placing burning charcoal on the mold's lid.

Grease the Molds: Lightly brush the indentations of the mold with peanut oil or cooking oil to prevent sticking.

- Pour the Batter: Carefully ladle the batter into each cavity of the mold. Be mindful of the quantity; the batter should reach just up to the mold's rim. Overfilling can lead to uneven cooking and messy cakes, while underfilling can result in small, burnt cakes that don't puff up correctly.

- Bake with Charcoal: Use tongs to transfer hot, glowing charcoal from beneath the stove onto the lid of the mold. This ensures even cooking from both the top and bottom.

- Check for Doneness: After about 3 minutes, the cakes will begin to release a fragrant aroma. Use a toothpick or a sharpened bamboo stick to check for doneness. Insert the stick into a cake; if it comes out clean, the cake is cooked.

- Remove and Repeat: Carefully remove the golden-brown cooked cakes with the pointed stick. Continue pouring batter into the molds and baking until all the batter is used.

Step 5: Drying for Extended Preservation

To prolong the shelf life of your Banh Thuan, dry them after baking. Arrange all the cooked cakes on a bamboo tray or serving platter. Gently dry them over low heat on a stove. This process helps the cakes firm up, intensifies their flavor, and creates a dry exterior, preventing mold and allowing them to be stored for a longer period.

Enjoy your homemade Traditional Charcoal-Grilled Banh Thuan! Do you have any other traditional Vietnamese recipes you'd like to explore?

Delicious Cocoa Flavored Steamed Bánh Thuẫn (Vietnamese Sponge Cake) Recipe

After sharing our pandan-flavored Bánh Thuẫn, we're excited to bring you another delightful variation: Cocoa Flavored Steamed Bánh Thuẫn! This recipe creates a beautiful two-tone cake with the warm yellow of vanilla and the rich brown of cocoa, offering a unique twist on the traditional Vietnamese sponge cake.

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

>>> Fluffy Steamed Bánh Thuẫn (Vietnamese Sponge Cake) with All-Purpose Flour

>>> Oven-Baked Banh Thuan: A Convenient Twist on a Classic

Ingredients for Cocoa Flavored Steamed Bánh Thuẫn:

• 200g all-purpose flour
• 150g granulated sugar
• 1 chicken egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 200ml coconut milk (unsweetened fresh milk can be substituted)
• 1 teaspoon cocoa powder

Step-by-Step Instructions for Cocoa Flavored Steamed Bánh Thuẫn:

Follow these steps to create a beautiful and delicious two-toned Bánh Thuẫn:

Step 1: Combine All Ingredients

In a large mixing bowl, combine all the main ingredients: 200g all-purpose flour, 150g granulated sugar, 1 chicken egg, 1 teaspoon vanilla extract, 1/2 teaspoon salt, 1 teaspoon baking powder, and 200ml coconut milk.

Step 2: Beat the Batter Until Smooth

Using a handheld electric mixer (a whisk can be used, but it will require more time and effort), begin beating the mixture at a low speed. Gradually increase the speed and continue beating in one consistent direction. Beat for approximately 15-20 minutes until the batter becomes smooth, elastic, and flows in a thick ribbon. This extensive beating is crucial for the cake's texture.

Step 3: Divide and Flavor the Batter

Divide the prepared batter into two portions, maintaining an approximate ratio of 20:80 (smaller portion for cocoa, larger for vanilla). Add 1 teaspoon of cocoa powder to the smaller portion of batter and stir until well combined and evenly colored. Now you have two distinct batters: a plain (vanilla-colored) batter and a cocoa batter.

Step 4: Prepare Molds and Pour Batter

Lightly grease your steaming molds with cooking oil to prevent sticking. Pour the plain (vanilla-colored) batter into each mold, being careful not to fill it completely. Then, gently spoon the cocoa batter on top of the plain batter. For the classic Bánh Thuẫn "blooming" effect, use a sharp knife or skewer, dip it into the batter, and carefully make a cross-shaped cut on the surface of each cake.

Step 5: Steam the Bánh Thuẫn

Place a pot of water on the stove and bring it to a boil. Once the water is boiling, place the molds into a steamer basket and then set the steamer basket into the pot. Steam over medium-low heat for approximately 20 minutes.

Step 6: Cool and Serve

Once the Bánh Thuẫn are cooked through, carefully remove them from the steamer. Let them cool slightly in the molds before gently removing them.

Enjoy your delightful homemade Cocoa Flavored Steamed Bánh Thuẫn!

Fluffy Steamed Bánh Thuẫn (Vietnamese Sponge Cake) with All-Purpose Flour

Looking for a simple yet delicious Vietnamese dessert? This recipe for Steamed Bánh Thuẫn using all-purpose flour is perfect for achieving that signature fluffy, "blooming" texture! With easily accessible ingredients and clear steps, you'll be able to create this traditional treat at home. The key to its perfect rise is vigorous beating of the batter until it turns an ivory color.

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

>>> Delicious Cocoa Flavored Steamed Bánh Thuẫn (Vietnamese Sponge Cake) Recipe

>>> Oven-Baked Banh Thuan: A Convenient Twist on a Classic

Ingredients for Steamed Bánh Thuẫn:

• 250g all-purpose flour
• 200g granulated sugar
• 2 chicken eggs
• 10g baking powder
• 10ml lemon juice
• 1 teaspoon vanilla extract
• 250ml unsweetened fresh milk (cold water can be substituted)
• A small amount of green food coloring (e.g., pandan extract, optional)

Step-by-Step Instructions for Fluffy Steamed Bánh Thuẫn:

Follow these instructions to make your Bánh Thuẫn bloom beautifully:

Step 1: Prepare the Batter

Combine all ingredients (250g all-purpose flour, 200g granulated sugar, 2 chicken eggs, 10g baking powder, 10ml lemon juice, 1 teaspoon vanilla extract, 250ml unsweetened fresh milk) in a large mixing bowl. Using an electric mixer, start at a slow speed and gradually increase to a faster speed. Beat the mixture continuously until it transforms from a liquid consistency to a smooth, thick batter. The batter will change color from yellow to an ivory white. This extensive beating is crucial for the cake to achieve its signature airy, "blooming" texture.

Step 2: Divide and Color the Batter (Optional)

Divide the prepared batter into two portions. Add a small amount of green food coloring (such as pandan extract) to one portion to create a vibrant green color. This step is optional but adds visual appeal.

Step 3: Fill the Molds

Place paper cupcake liners into your steaming molds. Pour the plain (white) batter into each mold, filling about 2/3 of the way. Then, add the green batter on top, filling the remaining 1/3 of the mold.

Step 4: Steam the Bánh Thuẫn

Bring a pot of water to a rolling boil. Carefully place the steamer basket containing the filled molds into the pot. Steam for 16-17 minutes until the cakes are cooked through and have "bloomed" beautifully. Once cooked, turn off the heat and immediately remove the steamer basket from the pot.

Important Note: Do not over-steam the cakes, as prolonged steaming can make them tough and soggy due to condensation.

Enjoy your homemade, fluffy Steamed Bánh Thuẫn!

Air Fryer Baked Palm Sugar Rice Cake (Bánh Bò Thốt Nốt Rễ Tre) Recipe

 Craving a delicious Vietnamese Bánh Bò Thốt Nốt but don't have an oven? This recipe shows you how to make a perfect, airy, and flavorful palm sugar rice cake using your air fryer! Achieve that authentic "rễ tre" (bamboo root) texture with less oil.

>>> How to Make Fragrant Pandan Bánh Bò (Vietnamese Steamed Rice Cake)

>>> No-Bake Coconut Bánh Bò Sandwich (Bánh Bò Kẹp Dừa) Recipe

>>> Authentic Vietnamese Bánh Bò Thốt Nốt - Oven Recipe

Ingredients for Air Fryer Bánh Bò Thốt Nốt:

(For an oval mold, dimensions: 22cm x 11cm x 5.5cm)

• 2 large chicken eggs
• 145g palm sugar (cut into small pieces if using a block)
• 185g coconut milk
• 90g tapioca starch
• 6g rice flour
• 4g baking powder
• 4g baking soda
• 5g cooking oil
• 3g vanilla extract
• A small amount of unsalted butter (for greasing)

Step-by-Step Instructions for Air Fryer Bánh Bò Thốt Nốt:

Follow these instructions to bake a fantastic Bánh Bò using your air fryer:

Step 1: Prepare the Palm Sugar Syrup

Place 145g palm sugar and 10g filtered water into a pot. Bring the mixture to a boil over medium heat. Continue boiling until the palm sugar turns a deep brown color. Then, add 185g coconut milk, stir well, and remove the pot from the heat as soon as the mixture comes to a boil.

Step 2: Combine with Starches

Allow the palm sugar mixture to cool down to about 30-40°C (86-104°F) – it should feel slightly warm to the touch. Sift in 90g tapioca starch and 6g rice flour. Whisk thoroughly until the mixture is smooth and well combined.

Step 3: Add Eggs and Rest the Batter

Crack 2 chicken eggs into a bowl and whisk them well until beaten. Pour the beaten eggs into the flour mixture, along with 5g cooking oil and 3g vanilla extract. Stir the entire mixture until evenly blended. Cover the bowl with plastic wrap and let the batter rest for 20 minutes.

Step 4: Preheat Air Fryer & Mold, Incorporate Leavening Agents

While the batter is resting, preheat your air fryer to 160°C (320°F) for 10 minutes with the baking mold inside. Carefully remove the hot mold and brush a thin layer of unsalted butter on its surface. Return the mold to the air fryer and continue preheating for another 5 minutes.

Just before baking, add 4g baking powder and 4g baking soda to the batter. Stir gently until evenly distributed. Immediately and carefully (to avoid burns!) pour the batter directly into the hot baking mold.

Step 5: Air Fry and Finish Baking

Place the mold with the batter into the air fryer. Bake for the first 30 minutes at 150°C (302°F). After 30 minutes, reduce the temperature to 130°C (266°F) and continue baking for another 20 minutes. Once baked, carefully remove the Bánh Bò from the mold, let it cool completely, then slice and enjoy! For an even richer experience, serve the Bánh Bò Thốt Nốt with a drizzle of coconut cream and a sprinkle of toasted sesame seeds.

How to Make Fragrant Pandan Bánh Bò (Vietnamese Steamed Rice Cake)

Learn how to make the iconic Vietnamese Pandan Bánh Bò (Bánh Bò Lá Dứa), a deliciously fragrant and chewy steamed rice cake. Infused with the natural aroma and vibrant green color of pandan leaves, this recipe guides you through creating a delightful and authentic Bánh Bò at home.

>>> No-Bake Coconut Bánh Bò Sandwich (Bánh Bò Kẹp Dừa) Recipe

>>> Air Fryer Baked Palm Sugar Rice Cake (Bánh Bò Thốt Nốt Rễ Tre) Recipe

>>> Authentic Vietnamese Bánh Bò Thốt Nốt - Oven Recipe

Ingredients for Pandan Bánh Bò:

• 280g tapioca starch
• 30g rice flour
• 220ml coconut milk
• 50ml pandan leaf extract (or pandan juice)
• 5g baking powder
• 1/4 teaspoon salt
• 150g granulated sugar
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• 7 chicken eggs

Step-by-Step Instructions for Pandan Bánh Bò:

Follow these steps to create a beautiful and aromatic Pandan Bánh Bò:

Step 1: Prepare the Baking Mold

Lightly grease your baking mold with a thin layer of cooking oil. Place the greased mold into an oven preheated to 175°C (350°F) to warm up. (Note: While this recipe mentions an oven, Bánh Bò Lá Dứa is traditionally steamed, but this preparation might suggest baking for texture or a specific type).

Step 2: Dissolve Sugar in Coconut Milk

In a saucepan, combine 220ml coconut milk and 150g granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar completely dissolves. Remove from heat.

Step 3: Infuse with Pandan Flavor

Let the coconut milk and sugar mixture cool down. Once cooled, add 50ml pandan leaf extract and stir well to combine.

Step 4: Sift Dry Ingredients

In a separate bowl, combine 280g tapioca starch, 30g rice flour, 5g baking powder, 1/4 teaspoon salt, and 1 packet vanilla sugar. Sift the mixture thoroughly to ensure it's very fine and lump-free.

Step 5: Combine Wet and Dry Ingredients

Crack 7 chicken eggs into a bowl and lightly whisk them. Gradually add the cooled coconut milk-pandan mixture (from Step 3) to the eggs, stirring gently to combine. Slowly add the sifted dry ingredients (from Step 4) to the egg-coconut mixture, stirring gently until the flour is fully incorporated and the batter is smooth. Do not overmix.

Step 6: Bake the Bánh Bò

Carefully pour the prepared batter (from Step 5) into the preheated baking mold. Place the mold into the oven and bake for 45 to 50 minutes, or until the Bánh Bò is cooked through and golden brown. A skewer inserted into the center should come out clean.

Enjoy your homemade fragrant Pandan Bánh Bò!