Bánh Bò Thốt Nốt

Name: Bánh Bò Thốt Nốt
Yield: Serves 5 servings
Ingredients: 2 1/2 cups rice flour (300 grams); 3/4 cup fermented glutinous rice (cơm rượu) (200 grams); 1/2 cup tapioca starch (60 grams); 2/3 cup fresh coconut water (150 grams); 1 cup palm sugar (200 grams); 3/4 cup coconut milk (200 grams)

Nguyễn Lê Hồng Hạnh @cook_4076575

On a trip with my dad to Cambodia, our bus stopped in An Giang. I remember everyone was exhausted and hungry after the long journey. When we got off, a vendor offered us Bánh Bò Thốt Nốt—small, cute cakes wrapped in banana leaves, topped with a few strands of young coconut. After tasting one, my dad and I couldn’t forget the fragrant, sweet flavor of palm sugar blended with the rich coconut milk. Truly, this is the legendary 'Bánh Bò' everyone talks about.

Nguyễn Lê Hồng Hạnh @cook_4076575

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Ingredients

Serves 5 servings

2 1/2 cupsrice flour (300 grams)
3/4 cupfermented glutinous rice (cơm rượu) (200 grams)
1/2 cuptapioca starch (60 grams)
2/3 cupfresh coconut water (150 grams)
1 cuppalm sugar (200 grams)
3/4 cupcoconut milk (200 grams)

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Steps

1

Combine the rice flour, tapioca starch, and fermented glutinous rice (including both the grains and liquid, blended until smooth) with the fresh coconut water. Mix well and let the batter ferment overnight. (To make fermented glutinous rice, use 13 small yeast balls for every 2 1/4 pounds of sticky rice. After 3 days, store the fermented rice in the fridge for later use in this recipe.)
2

In a saucepan, heat 3/4 cup coconut milk (200 grams) with the palm sugar until the sugar dissolves. When the mixture is warm (not hot), add it to the fermented batter and let it rise for another 4 hours.
3

After 4 hours, when the batter is bubbly, grease muffin tins, molds, or small bowls with oil. Pour in the batter and steam for about 30 minutes. Check for doneness by inserting a toothpick—if it comes out clean, the cakes are ready.
4

Make sure the water is boiling and the heat is high while steaming so the cakes develop their signature honeycomb texture.
5

Enjoy the freshly steamed cakes with the fragrant aroma of palm sugar.
6

Enjoy the freshly steamed cakes with the fragrant aroma of palm sugar.
7

For a richer flavor, heat the remaining 3/4 cup coconut milk (200 grams) in a saucepan. When it starts to boil, mix a little tapioca starch or cornstarch with water, then stir it into the coconut milk to thicken as desired. Add a pinch of salt and sugar to taste.
8

When serving, drizzle the thickened coconut milk sauce over the cakes for the perfect finish.