Fail-Proof Bánh Bò (Vietnamese Steamed Rice Cake)

Name: Fail-Proof Bánh Bò (Vietnamese Steamed Rice Cake)
Total time: 10800 s
Yield: Serves 12 servings
Ingredients: 1 2/3 cups rice flour (200 grams); 2/3 cup tapioca starch (100 grams); 1 cup water (250 ml); 2/3 cup coconut milk (150 ml); 3/4 cup sugar (170 grams); 1/8 teaspoon salt

Tram Huynh @cook_11969978

My mom's favorite dessert.

Tram Huynh @cook_11969978

My mom's favorite dessert.

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Ingredients

3 hours

Serves 12 servings

1 2/3 cupsrice flour (200 grams)
2/3 cuptapioca starch (100 grams)
1 cupwater (250 ml)
2/3 cupcoconut milk (150 ml)
3/4 cupsugar (170 grams)
1/8 teaspoonsalt

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Steps

3 hours

1

Note: For best results, use active dry yeast and Thai rice flour (the dry, absorbent kind).
2

First proof: Combine tapioca starch, rice flour, 1 1/2 tablespoons sugar (20 grams), salt, and water. Mix well, knead for 15 minutes, then let the dough rise in a warm place for about 2 hours until it expands.
3

Second proof: Heat coconut milk with the remaining 3/4 cup sugar (150 grams) until the sugar dissolves, then let cool. Pour this mixture into the first proofed dough. Mix well and let rise again until bubbles form in the center—about 20 minutes if it's warm, or up to 1 hour if it's cold.
4

Steam over high heat for about 7 minutes in small molds or 10 minutes in medium molds. Good luck!