Banh Bo

less than 1 minute read

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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.

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