Bánh Bò Nướng with Palm Sugar

Name: Bánh Bò Nướng with Palm Sugar
Ingredients: 1 3/4 cups palm sugar (about 360 grams); 2 cups coconut milk (about 500 grams); 2 cups tapioca starch (about 240 grams); 1 tablespoon rice flour (about 9 grams); 2 teaspoons baking powder (about 9 grams); 2 teaspoons baking soda (about 9 grams); 6 large eggs (about 65 grams each, with shell); Butter for greasing the pan

Hoài Linh @cook_7525373

Chewy, fragrant, airy, and soft—these are the hallmarks of bánh bò. Baked versions are often dense, but this recipe yields a soft, aromatic, and incredibly delicious cake.

Hoài Linh @cook_7525373

Chewy, fragrant, airy, and soft—these are the hallmarks of bánh bò. Baked versions are often dense, but this recipe yields a soft, aromatic, and incredibly delicious cake.

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Ingredients

1 3/4 cupspalm sugar (about 360 grams)
2 cupscoconut milk (about 500 grams)
2 cupstapioca starch (about 240 grams)
1 tablespoonrice flour (about 9 grams)
2 teaspoonsbaking powder (about 9 grams)
2 teaspoonsbaking soda (about 9 grams)
6large eggs (about 65 grams each, with shell)
Butter for greasing the pan

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Steps

1

Chop the palm sugar and add 1 tablespoon coconut milk (from the 2 cups in the recipe) to a saucepan. Heat over medium until the sugar is completely dissolved.
2

The better the palm sugar, the better the cake will taste. If using liquid palm sugar, you don't need to add coconut milk when heating, and reduce the coconut milk in the recipe to 1 3/4 cups (about 480 grams).
3

Once the sugar is dissolved and the mixture starts to boil, lower the heat and simmer for another 5–10 minutes to achieve an amber color. If your palm sugar is already a nice brown, you can skip this step.
4

This is the color of my sugar after cooking. I took the photo in natural light for clarity.
5

When the sugar mixture is ready, turn off the heat and add the remaining 1 3/4 cups (about 480 grams) coconut milk. Let the mixture cool completely.
6

While waiting for the coconut milk and sugar mixture to cool, sift the tapioca starch and rice flour together until smooth.
7

Set aside about 1 bowl of the coconut milk and sugar mixture. Pour the rest into the flour mixture and mix well.
8

Strain the batter 1–2 times until very smooth, then let it rest in a warm place (86–95°F/30–35°C) for 90 minutes. Important: Let it rest for the full time, but do not over-rest or the coconut milk may spoil.
9

Crack the eggs into a bowl and beat gently with a fork—just until combined, not frothy. Strain the eggs through a sieve 2–3 times for a smooth texture, then mix with the rested batter.
10

Preheat the oven to 330°F (165°C) and place the baking pan inside to heat. After 10 minutes, remove the pan and quickly grease it with butter. Work quickly to keep the pan hot. Return the pan to the oven for another 5 minutes.
11

Mix the baking powder and baking soda into the reserved coconut milk and sugar mixture. Baking soda will foam when mixed with liquid, so stir quickly to keep as much foam as possible. Strain this mixture once, then combine with the batter.
12

Strain the batter one more time into a measuring cup with a spout. Open the oven and pour the batter into the pan, filling only halfway as the cake will rise. Close the oven and bake at 330°F (165°C) for 30 minutes.
13

After 20–30 minutes, when the top is golden brown, cover with foil to prevent burning. Lower the temperature to 310°F (155°C) and bake for another 10 minutes.
14

After 10 minutes, lower the temperature again to 275°F (135°C) and bake for a final 10 minutes. Check doneness by inserting a toothpick—if it comes out dry, the cake is done. Do not turn off the oven immediately; open the oven door slightly for 5 minutes to let the cake cool gradually, then remove from the oven.
15

The freshly baked cake is soft, sweet, chewy, and airy—truly addictive. For best flavor, chill in the refrigerator for 2–3 hours before serving.