Bánh bò, which literally translates to “cow cake” (bánh = cake, whether sweet or savory |  = beef/cow), is actually a sweet, slightly chewy and porous Vietnamese rice cake. The one pictured here is bánh nướng(nướng = baked - although it can also mean grilled, etc). The outside is golden brown while the inside is usually yellowish but in this picture the cake is pandan-flavored, which explains its green color. Unlike its steamed version (that is often made in small, individual size), the baked version is often larger and served in slices. It is also usually firmer and chewier but with bigger “pores” than the steamed one.

It is sometimes called the Vietnamese Honeycomb Cake because of its texture. Contrary to its name, there is no trace of beef/cow in it.

(Image from pinkiefood)

Day 11: Banh Bo = Cake Cow

Today I assisted my mom in making Banh Bo, which literally translates into “Cake Cow” because the texture of the cake resembles the insides of cow liver.  However, it is better defined as steamed rice cake.  This recipe took about 2 hours from start to finish.  

We began by heating 400mL of coconut milk and 300g sugar in a medium sized saucepan on medium heat until boiling.  Immediately upon boiling, it was removed from heat until it cooled for about 15 minutes (or until it was just warm). We used a digital cooking scale to measure the ingredients. 

Meanwhile, we added 500g rice flour, 100g tapioca starch, 7g active dry yeast, and 450mL of water to a large mixing bowl.  Upon the addition of water, the mixture becomes a thick and gooey dough.  This dough was kneaded well for 10 minutes.  We used a disposable glove for this because the dough was pretty sticky.

We then poured the warm coconut/sugar mixture into the dough, mixing it well with hands.  The resulting batter was covered with plastic wrap and left to sit for about 1 hour until it looked frothy and bubbly like this:

The next step was to mix in some food coloring.  We did this by separating the batter into 3 separate measuring cups, mostly because it is easier to pour from.  A few drops of food color was added and the mixtures were stirred well.

We used small porcelain dishes and silicone cupcake molds for steaming the cakes. First, we greased them by brushing on a thin layer of vegetable oil.  Then, we poured the cake batter into each cup, about 2/3 of the way to the rim.  The batter was steamed for 10 minutes. 

After steaming, the Banh Bo was ready to serve!

Banh Bo can be eaten plain but I like to eat them dipped in a simple coconut sauce, which can be made quickly by heating together coconut milk, 1 teaspoon of sugar, and a dash of salt in a small sauce pan. 

Good looking and good tasting! 


BANH BO HAP (Steamed Rice Cakes)

  • ½ cup water + 2 tsp active dry yeast + 1 tsp sugar
  • 1 lb or 3 ¾ cups rice flour
  • 1/3 cup tapioca starch
  • 2 cups water
  • 1 ½ cups sugar
  • 1 packet vanilla sugar (approximately 8 grams)
  • 1-14 oz can coconut milk
  • 1 cup water
  • food coloring: green, pink and yellow
  • ¼ cup vegetable oil (to oil muffin pans)

Serve with NUOC DUA (Coconut Sauce)

  • 1-14 oz can coconut milk
  • ¼ tsp salt
  • 1/3 cup sugar
  • 1 Tbsp tapioca starch

Full recipe text: Bahn Bo Hap + Nuoc Dua

🍡 Happy Sunday! 🍡
Hope everyone is having a wonderful morning! Our grandma made Bánh bò (steamed rice cake) today. She really likes it when we share photos of her cooking haha. She made it extra pretty. Cupcake is excited to eat them!

All new stationery items have not been listed yet. A few have been listed, but we suggest waiting for the entire inventory! Taking stock photos late at night was exhausting (・_・;

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