Bánh bò thốt nốt

Name: Bánh bò thốt nốt
Yield: Serves 1 serving
Ingredients: 5.3 oz (150 g) palm sugar (adjust to taste); 3/4 cup (170 g) coconut milk; 1 teaspoon (3 g) rice flour; 2.8 oz (80 g) tapioca starch; 1 teaspoon (3 g) vanilla extract; 1 teaspoon (3 g) baking soda; 1 teaspoon (3 g) baking powder; 2 large eggs

Mẹ DoLi 💖 @DoLi_family

Quy Nhơn

I craved this so much that I decided to try making it myself.

Mẹ DoLi 💖 @DoLi_family

Quy Nhơn

I craved this so much that I decided to try making it myself.

Saved

Ingredients

Serves 1 serving

5.3 oz (150 g)palm sugar (adjust to taste)
3/4 cup (170 g)coconut milk
1 teaspoon (3 g)rice flour
2.8 oz (80 g)tapioca starch
1 teaspoon (3 g)vanilla extract
1 teaspoon (3 g)baking soda
1 teaspoon (3 g)baking powder
2large eggs

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Steps

1

Cook the palm sugar with one-third of the coconut milk. Let the mixture cool for 15 minutes, then add the remaining coconut milk.
2

Divide the coconut milk and sugar mixture into three equal parts.
3

Sift the tapioca starch and rice flour into two-thirds of the coconut milk and sugar mixture, then mix well.
4

Let the mixture rest for about 45 minutes.
5

Take the remaining one-third of the coconut milk and sugar mixture and mix it with 2 egg yolks (discard the whites), baking soda, and baking powder.
6

Combine the rested flour mixture with the egg yolk mixture, stir well, and pour into a baking pan.
7

Bake with both top and bottom heat in three stages: 1. 329°F (165°C) for 30 minutes; 2. 302°F (150°C) for 10 minutes; 3. 266°F (130°C) for 10 minutes.