Authentic home cooking from Vietnam, with US measurements. 
Vietnamese Coconut-Filled Steamed Rice Cake (Bánh bò nhân dừa)
Remaking this childhood favorite, these sweet and fragrant coconut rice cakes are always a hit. I often make this bánh bò recipe. For a larger batch, see the link below (with doubled quantities).
Vietnamese Coconut-Filled Steamed Rice Cake (Bánh bò nhân dừa)
Remaking this childhood favorite, these sweet and fragrant coconut rice cakes are always a hit. I often make this bánh bò recipe. For a larger batch, see the link below (with doubled quantities).
Open in Cookpad AppSteps
- 1
First, sauté the shredded coconut until slightly dry. For more details, refer to the linked bánh bò recipe.
- 2
Mix the flour with yeast, sugar, warm water, and coconut milk. Let the batter rise for 1 hour until bubbly. Stir well, then fry each cake individually.
- 3
Pour in two ladles of batter, swirl to coat the pan, then cover with a lid so the cake forms its signature honeycomb texture. Sprinkle shredded coconut on top, then fold the cake in half.
- 4
For a crispier cake, fry until golden brown. For a softer texture, fry until just lightly golden.
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