Here it is another recipe for bánh bò nương (Vietnamese honeycomb cake). Unlike the other recipe, this one is eggless, takes a bit longer and is a little more completed to make. I have to admit, prefer the other recipe over this one….the other one has a richer texture due to the eggs. Ingredients:
-300g rice flour
-100g tapioca starch
-300g warm water
-1 tsp yeast
-300g + 1 tsp sugar
-300g coconut milk/cream
-1 tsp baking powder (single acting)
What to Do:
Dissolve yeast in water along with 1 tsp sugar. Mix together flours and add yeast mixture, mix well. Prove for 1 hour. Meanwhile, boil together 300g sugar with coconut milk and cool to room temperature. After 1 hour knead in baking powder and then coconut milk mixture. Prove for another hour or until bubbles rise to the surface of the batter. Bake at 350’F for 30-45 mins or until golden.
This is a good link you can put on your website:
ReplyDeletehttp://www.exploratorium.edu/cooking/convert/measurements.html
and it has a conversion calculator at the end of the page.
thanks
ReplyDeletelooks like Malaysian honeycomb cake...only its green and Malaysian is brown from the brown sugar ( palm sugar ) never had this during my stint in HCMC...
ReplyDeletehow long did you stay in Saigon?
ReplyDeleteabout 3 1/2 yrs...from Dec 1994 - Apr 1998.
ReplyDeleteDo you have a link section because I don't see it?
ReplyDeletelink to what?
ReplyDeleteI made this yesterday but my cake didn't get the honeycombs like yours. They were smaller and compact. I guess I might have underbaked it as the batter was still liquid in the middle. Am i right?
ReplyDeleteHello,
ReplyDeleteIs it possible to convert this recipe into cup measurements?
yes, but it won't be very accurate. The key to a successful outcome is to measure everything accurately (by weight).
ReplyDeleteI have pandan extract, how much do I put?
ReplyDeleteDo you add green food coloring so the inside will turn green?
ReplyDeletecan you use glutinous rice flour, or must you use ordinary rice flour? Thanks.
ReplyDeletenicole,
ReplyDeleteyou have to use ordinary rice flour, glutinous rice flour won't do. Have fun!
I wonder if you still replying XD
ReplyDeleteI've using your recipe for the one with egg, and had succeed many times.
I'm trying the one with no egg today,
I have one question, what kind of yeast are you using? Is it possible to have some picture of the one you're using?
Thanks!
Hi,
ReplyDeleteCan I replace ordinary rice flour with plain flour?
Also, what size baking pan should I use? Round or square
I use redstar dried bread yeast.
ReplyDeleteDianShan,
rice flour and plain flour are not interchangeable.