Bánh Bò Thốt Nốt 🥧 Recipe by July.247
Bánh bò thốt nốt 🥧 Cooking Instructions 1 If the palm sugar is hard, add 2 teaspoons (10 ml) water, cover, and melt over very low heat. Once melted, add the coconut cream and cook over medium heat, stirring constantly until almost boiling. Remove from heat and let cool until just warm to the touch. 2 Lightly beat the eggs. Sift the tapioca starch and rice flour into the eggs and mix well. Sift this mixture into the pot with the palm sugar, add the vegetable oil, and stir until combined. Let the batter rest for 20 minutes. 3 While waiting, preheat the oven to 340°F (170°C). Place the baking pan in the oven to heat for 5 minutes, remove, brush with a little butter, then return the pan to the oven for another 5 minutes to get it very hot. 4 When the pan is hot in the oven, sift the baking soda and baking powder into the batter. Gently and quickly mix. Remove the pan and place it on the oven door or a heat-safe surface, then pour the batter through a sieve evenly into the pan, spreading it out and not pouring in one spot. Quickly return the pan to the oven. 5 Bake for 25 minutes at 340°F (170°C), then lower the temperature to 320°F (160°C) and bake for another 35 minutes. Insert a toothpick into the center; if it comes out clean, the cake is done. 6 Turn off the oven and prop the door open with a chopstick for 5 minutes. Remove the cake from the pan and let it cool on a rack, then wrap it tightly and let it rest for 3 hours before serving for best flavor. 1 If the palm sugar is hard, add 2 teaspoons (10 ml) water, cover, and melt over very low heat. Once melted, add the coconut cream and cook over medium heat, stirring constantly until almost boiling. Remove from heat and let cool until just warm to the touch. 1 If the palm sugar is hard, add 2 teaspoons (10 ml) water, cover, and melt over very low heat. Once melted, add the coconut cream and cook over medium heat, stirring constantly until almost boiling. Remove from heat and let cool until just warm to the touch. 2 Lightly beat the eggs. Sift the tapioca starch and rice flour into the eggs and mix well. Sift this mixture into the pot with the palm sugar, add the vegetable oil, and stir until combined. Let the batter rest for 20 minutes. 2 Lightly beat the eggs. Sift the tapioca starch and rice flour into the eggs and mix well. Sift this mixture into the pot with the palm sugar, add the vegetable oil, and stir until combined. Let the batter rest for 20 minutes. 3 While waiting, preheat the oven to 340°F (170°C). Place the baking pan in the oven to heat for 5 minutes, remove, brush with a little butter, then return the pan to the oven for another 5 minutes to get it very hot. 3 While waiting, preheat the oven to 340°F (170°C). Place the baking pan in the oven to heat for 5 minutes, remove, brush with a little butter, then return the pan to the oven for another 5 minutes to get it very hot. 4 When the pan is hot in the oven, sift the baking soda and baking powder into the batter. Gently and quickly mix. Remove the pan and place it on the oven door or a heat-safe surface, then pour the batter through a sieve evenly into the pan, spreading it out and not pouring in one spot. Quickly return the pan to the oven. 4 When the pan is hot in the oven, sift the baking soda and baking powder into the batter. Gently and quickly mix. Remove the pan and place it on the oven door or a heat-safe surface, then pour the batter through a sieve evenly into the pan, spreading it out and not pouring in one spot. Quickly return the pan to the oven. 5 Bake for 25 minutes at 340°F (170°C), then lower the temperature to 320°F (160°C) and bake for another 35 minutes. Insert a toothpick into the center; if it comes out clean, the cake is done. 5 Bake for 25 minutes at 340°F (170°C), then lower the temperature to 320°F (160°C) and bake for another 35 minutes. Insert a toothpick into the center; if it comes out clean, the cake is done. 6 Turn off the oven and prop the door open with a chopstick for 5 minutes. Remove the cake from the pan and let it cool on a rack, then wrap it tightly and let it rest for 3 hours before serving for best flavor. 6 Turn off the oven and prop the door open with a chopstick for 5 minutes. Remove the cake from the pan and let it cool on a rack, then wrap it tightly and let it rest for 3 hours before serving for best flavor. 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