Banh Bo

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Bánh bò are sweet steamed rice cakes. Their signature aspect is the honeycomb structure, which is the result of air bubbles produced by yeast.

Name

The name translates to “cow cakes” or “crawling cakes”.

The name cow cakes is referenced in a 1895 dictionary and the etymology is that the honeycomb pattern resembles a cow’s udder.

However, folk etymology refers to the act of the batter crawling up the sides.

Regional Variations

Vietnamese

The Vietnamese version of the cake uses coconut milk and Pandan flavourings. The cakes are steamed. Because they are steamed and high moisture, they stale and dry out quite quickly. They should be reheated in the microwave to soften. It’s also best to keep these in the fridge as the high water activity makes it hospitable to bacterial growth.

Another version is the baked version, bánh bò nướng. This is a similar batter, albeit with less hydration. Then it’s baked in hot oven, giving a brown crust.

Chinese

These white cakes are found in Chinese bakeries. They do not contain any dairy and are a simple batter of rice flour and sugar. The fermented rice flavour is more prominent in this version.

Indian

Idli are a South Indian rice cake that is used in savoury applications. Rice and lentils are ground and a better is made. This is left to ferment, which thickens and lightens the batter. Then it is steamed.

Cooking Tips

This is a fermented rice batter and requires sugars to feed the yeast. Warm environments will help to increase yeast activity while minimizing the fermentation flavours.

When steaming, be sure to preheat the container. This will assist in getting oven spring.

Banh Bo:

This recipe is adapted from RunAwayRice. The main change is the simplification of steps (mix all ingredients together) and reducing water ratio.

Recipe

Ingredient Ratio Serving for 1/2 can of coconut milk (g)
Rice flour 100% 200
Tapioca starch 10% 20
Water 150% 300
Coconut milk 66% 133
Sugar 60% 120
Salt 1% 2
Vanilla or Pandan extract - -

Technique

Prepping Batter

  1. Mix dry ingredients.
  2. Mix wet ingredients. Warm this mixture to 28 C.
  3. Mix everything together.
  4. Let batter rest for 2 hours.

Cooking

  1. Start steamer.
  2. Grease muffin cups or tin.
  3. Preheat tin in steamer.
  4. Pour batter into tin and steam for 6 minutes.
  5. Remove tin and let cool for 5 minutes before removing.

Notes

  • Adjust the fermentation time depending on desired taste. Longer fermentation will produce more sour flavours.
  • Adjust the fermentation time for faster rise. A warm, 27 C environment is most optimal for the yeast activity.
  • Check for doneness with a toothpick test.