Bánh Bò Thốt Nốt Recipe by sophiecancook
Bánh bò thốt nốt Cooking Instructions 1 hour 30 minutes 1 Melt the palm sugar with a little water, then add the coconut milk and stir until it comes to a boil. Let it cool for about 30 minutes, until warm to the touch. 2 Mix the tapioca starch and rice flour together, then sift the flour mixture into the bowl. Add the vanilla extract and mix well. 3 Lightly beat 3 eggs, then strain them into the mixture. Mix well, add the vegetable oil, and stir until combined. Let the batter rest for 15 minutes. 4 Preheat the pan in the oven at 340°F (170°C) for 10 minutes. Remove the pan, brush it with butter, and return it to the oven to heat for another 5 minutes. Just before baking, sift the baking powder into the batter and stir until just combined. 5 When the pan is very hot, remove it from the oven and immediately pour the batter through a sieve into the pan. Bake at 340°F (170°C) for 20 minutes, then at 320°F (160°C) for 30 minutes, and finally bake for another 15-20 minutes at 340°F (170°C). Check doneness by inserting a chopstick—if it comes out dry, the cake is done. Remove from the pan, let cool, and enjoy. 1 Melt the palm sugar with a little water, then add the coconut milk and stir until it comes to a boil. Let it cool for about 30 minutes, until warm to the touch. 1 Melt the palm sugar with a little water, then add the coconut milk and stir until it comes to a boil. Let it cool for about 30 minutes, until warm to the touch. 2 Mix the tapioca starch and rice flour together, then sift the flour mixture into the bowl. Add the vanilla extract and mix well. 2 Mix the tapioca starch and rice flour together, then sift the flour mixture into the bowl. Add the vanilla extract and mix well. 3 Lightly beat 3 eggs, then strain them into the mixture. Mix well, add the vegetable oil, and stir until combined. Let the batter rest for 15 minutes. 3 Lightly beat 3 eggs, then strain them into the mixture. Mix well, add the vegetable oil, and stir until combined. Let the batter rest for 15 minutes. 4 Preheat the pan in the oven at 340°F (170°C) for 10 minutes. Remove the pan, brush it with butter, and return it to the oven to heat for another 5 minutes. Just before baking, sift the baking powder into the batter and stir until just combined. 4 Preheat the pan in the oven at 340°F (170°C) for 10 minutes. Remove the pan, brush it with butter, and return it to the oven to heat for another 5 minutes. Just before baking, sift the baking powder into the batter and stir until just combined. 5 When the pan is very hot, remove it from the oven and immediately pour the batter through a sieve into the pan. Bake at 340°F (170°C) for 20 minutes, then at 320°F (160°C) for 30 minutes, and finally bake for another 15-20 minutes at 340°F (170°C). Check doneness by inserting a chopstick—if it comes out dry, the cake is done. Remove from the pan, let cool, and enjoy. 5 When the pan is very hot, remove it from the oven and immediately pour the batter through a sieve into the pan. Bake at 340°F (170°C) for 20 minutes, then at 320°F (160°C) for 30 minutes, and finally bake for another 15-20 minutes at 340°F (170°C). Check doneness by inserting a chopstick—if it comes out dry, the cake is done. Remove from the pan, let cool, and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pasta with Bacon, Lemon and Pine Nuts 👩🏽‍🍳🧑🏼‍🍳Crispy Pork Gyoza Recipe •My Favourite Home Style Gyoza Recipe with the Sauce |ThaiChef Food Air Fried Smoked Boneless Milkfish / Air Fryer Fish Tinapa - Bangus Creamy Garlic Mushroom Chicken Kuku bademjoon Pasta with Bacon, Lemon and Pine Nuts 👩🏽‍🍳🧑🏼‍🍳Crispy Pork Gyoza Recipe •My Favourite Home Style Gyoza Recipe with the Sauce |ThaiChef Food Air Fried Smoked Boneless Milkfish / Air Fryer Fish Tinapa - Bangus Creamy Garlic Mushroom Chicken Kuku bademjoon Simple fries 🍟 Idly dip with Coconut chutney Spicy mini prawns gravy My salad 🥗 bowl 😄 Creamy fruits and nuts Shahi Paneer Stuffed mushrooms Redvelvet Cake In Mug Cup Veg Stuffed Bell Peppers In Gravy Macroni chana daal Aloo ka kabab very yummy and tasty Simple fries 🍟 Idly dip with Coconut chutney Spicy mini prawns gravy My salad 🥗 bowl 😄 Creamy fruits and nuts Shahi Paneer Stuffed mushrooms Redvelvet Cake In Mug Cup Veg Stuffed Bell Peppers In Gravy Macroni chana daal Aloo ka kabab very yummy and tasty