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Bánh bò (moist Vietnamese rice cake): recipe illustration
Snacks & baking

Bánh bò (moist Vietnamese rice cake)

Bánh bò is a light, spongy, honeycomb-textured cake made from rice flour and sugar, steamed rather than baked. It's a common sight at markets and on festive altars, and it keeps well for several days.

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Ingredients

Ingredients

Pâte

Optional extras

Nutrition facts

556 kcal per serving

Protein
6.4 g
Carbohydrates
116 g
of which sugars
54.9 g
Fat
6.6 g
of which saturated fat
0.9 g
Fiber
2.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the sugar in the lukewarm water, then add the baker's yeast and let it rest for 10 minutes.
  2. Mix the rice flour, baking powder and salt in a large bowl.
  3. Pour the sweetened liquid over the flour and whisk until you get a smooth, fluid batter.
  4. Add the oil and let the batter rest for 1 hour so it rises slightly.
  5. Pour the batter into oiled molds, then steam for 25 to 30 minutes, until a toothpick comes out clean.
  6. Let it cool before unmolding and slicing.

Variations and tips

Baked bánh bò (bánh bò nướng). Bake the batter in the oven at 180 °C for 25 minutes to get a golden crust.

More ideas

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Original Ecomely recipe.