Authentic Vietnamese Bánh Bò Thốt Nốt - Oven Recipe

Discover how to make the traditional Vietnamese Bánh Bò Nướng, a delightful baked rice cake featuring the unique sweetness of palm sugar and rich coconut milk. This recipe guides you through creating a tender, aromatic Bánh Bò right in your own oven. Perfect for family gatherings or a sweet treat!

Ingredients for Baked Bánh Bò Thốt Nốt (Serves 4):

• 240g tapioca starch
• 360g palm sugar
• 500ml coconut milk
• 6g egg (approximately 1 small chicken egg)
• 9g rice flour
• 9g baking powder
• 9g baking soda

Step-by-Step Instructions for Baked Bánh Bò Thốt Nốt:

Step 1: Create the Palm Sugar Caramel Base

Combine 360g palm sugar and 30ml coconut milk in a pot. Cook over medium heat, stirring continuously until the sugar fully dissolves and transforms into a rich caramel color. This step is crucial for the cake's distinctive flavor and color.

Step 2: Prepare the Coconut Milk Mixture

Remove the pot from heat. Gradually pour in the remaining 470ml coconut milk, stirring diligently until it's well incorporated with the caramel. Allow this mixture to cool completely before proceeding.

Step 3: Combine and Ferment the Flours

Sift 240g tapioca starch and 9g rice flour into the cooled coconut milk-caramel mixture. Whisk thoroughly until the batter is smooth and free of any lumps. Cover and let the batter ferment at room temperature for approximately 90 minutes. This fermentation process is key to the cake's airy texture.

Step 4: Preheat Oven and Prepare Baking Mold

While the batter ferments, preheat your oven to 165°C (329°F). Lightly grease the inside of your baking mold with coconut oil. Place the greased mold into the preheated oven for about 10 minutes to ensure it's hot when the batter is added, promoting even baking.

Step 5: Whisk the Egg

Crack 6g of egg into a fine-mesh sieve. Gently whisk the egg until it is smooth and completely beaten.

Step 6: Incorporate Leavening Agents into Egg

Add 9g baking powder and 9g baking soda to the whisked egg. Stir well until all leavening agents are fully dissolved and combined with the egg.

Step 7: Blend Egg Mixture with Fermented Batter

Strain the egg mixture once more through a sieve to eliminate any potential lumps. Slowly pour this smooth egg mixture into the fermented flour batter from Step 3. Gently fold until all ingredients are thoroughly combined, being careful not to overmix.

Step 8: Bake Your Bánh Bò

Pour the prepared Bánh Bò batter into the preheated baking mold. Place the mold into the oven, set to 160°C (320°F), and bake for approximately 50 minutes. To test for doneness, insert a wooden skewer into the center of the cake; if it comes out clean, your Bánh Bò is perfectly baked.

Enjoy this delightful and authentic Vietnamese Bánh Bò Thốt Nốt - Oven Recipe!