Banh Bo
Updated:
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
- Mix dry ingredients.
- Mix wet ingredients. Warm this mixture to 28 C.
- Mix everything together.
- Let batter rest for 2 hours.
Cooking
- Start steamer.
- Grease muffin cups or tin.
- Preheat tin in steamer.
- Pour batter into tin and steam for 6 minutes.
- 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.