Photograph of the finished Steamed Honeycomb Cake

Vietnam · Bánh bò hấp

Steamed Honeycomb Cake

50 min Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 320 g
  • Photograph of Rice wine starter Rice wine starter 12 g
  • Photograph of Sugar Sugar 160 g
  • Photograph of Coconut milk Coconut milk 240 ml
  • Photograph of Shredded coconut Shredded coconut 80 g
  • Photograph of Pandan leaves Pandan leaves 8 leaves

Method

  1. 1 Grind the yeast into a fine powder and mix it with warm water.
  2. 2 Mix rice flour with sugar water and yeast, and let it ferment for 6 hours until the dough develops a slightly sour smell and bubbles appear.
  3. 3 Add coconut milk and pandan leaf extract, stirring gently to avoid breaking the air bubbles.
  4. 4 Scoop the batter into the small bowls that have been preheated in the steamer.
  5. 5 Steam over high heat for 15 minutes until the cake puffs up and cracks into a petal shape.

With an appliance

  • Pressure cooker 43 min

    Replace step 5: steam the rice cake in a bowl at low pressure for 7 minutes, then quickly release the pressure without opening the lid midway so that the cake can expand like a flower petal; steps 1–4 remain the same.

Start cooking