Steamed Palm Sugar Rice Cakes (Bánh bò thốt nốt hấp)

Name: Steamed Palm Sugar Rice Cakes (Bánh bò thốt nốt hấp)
Ingredients: 1 cup rice flour (140 grams); 2 1/2 tablespoons tapioca starch (20 grams); 1 1/2 teaspoons active dry yeast (5 grams); 3/4 cup fresh coconut water (200 ml); 1/2 cup palm sugar (100 grams)

Quế Phi @cook_23536736

Steamed Palm Sugar Rice Cakes (Bánh bò thốt nốt hấp)

Quế Phi @cook_23536736

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Ingredients

1 cuprice flour (140 grams)
2 1/2 tablespoonstapioca starch (20 grams)
1 1/2 teaspoonsactive dry yeast (5 grams)
3/4 cupfresh coconut water (200 ml)
1/2 cuppalm sugar (100 grams)

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Steps

1

In a bowl, mix 2 tablespoons warm water (30 ml), 1 teaspoon sugar, and 1 1/2 teaspoons active dry yeast (5 grams). Let sit for 10 minutes to activate the yeast. Sift the rice flour and tapioca starch together, then gradually add about 2/3 cup (150 ml) coconut water, mixing until the batter is smooth and slightly runny. Add the activated yeast mixture and knead the batter. Cover with plastic wrap and let rise for 45 minutes until the batter expands.
2

In a saucepan, combine 1/2 cup palm sugar (100 grams) and 3 tablespoons fresh coconut water (50 ml). Cook until the sugar melts and turns golden. Pour the warm syrup into the batter, add 1 tablespoon coconut oil and a little vegetable oil to make the cakes soft and fluffy. Cover the bowl tightly and let the batter rise for another 1 hour and 30 minutes.
3

Preheat a steamer and heat the molds. Pour the batter into the molds and steam for 7–10 minutes. Do not over-steam, as the cakes may become dense.