They’re usually cut into slices as you would any round pie, and served with coffee or Vietnamese coffee. The baked version has a browned crust covering the entire surface of the baked cake as opposed to the steamed version which doesn’t develop the thicker, chewier browned crust. It’s a soft, spongey, but slightly chewy cake filled with coconut and pandan aromas. In this recipe, we’re making bánh bò nướng–the baked kind. They have many overlapping ingredients and characteristics. There are two types of bánh bò, steamed (hap) and baked (nướng). Let me help you with that! What is bánh bò? And there are many specific ingredients and technical aspects to get right. There are many ways to bake a delicious bánh bò, but many of my personal preferences are reflected in this recipe. Check out all the testing she’s done along the way!: Then she finally got it narrowed down enough to a recipe she’s very happy with. She tried many different baking powders, mixing methods, baking methods, sugar ratios, sugar types, baking temperatures, cake molds, and the list continues. And over the last year she’s refined this recipe with dozens more baking trials. I learned this from my mom who has baked this recipe many, many times over the years. My mom has been cooking and baking for many decades. But making bánh bò is fun and it tastes delicious so let’s get baking! Why trust this bánh bò recipe? It’s not difficult if you follow the instructions but if you’re the type of person to wing it with substitutions you will have unexpected results :). And there are a lot of things to get right. I’m not going to mislead you and tell you this recipe is easy–there are a lot of nuances to nail down to get this just right. I learned how to make this baked Vietnamese treat from my mom and will show you how to make bánh bò and avoid all the pitfalls along the way. It’s light and fluffy from eggs, but it has a slightly chewy texture we know and love from tapioca flour. Whether you call it bánh bò, cow cake, or honeycomb cake–bánh bò nướng (baked bánh bò) is a delightful Vietnamese dessert full of coconut and pandan flavor.
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