Recipe

New Nordic Bánh Bò

Nordic Delight: A Modern Twist on Vietnamese Bánh Bò

4.5 out of 5

Indulge in the fusion of Vietnamese and New Nordic cuisines with this innovative recipe for New Nordic Bánh Bò. This dish combines the traditional flavors of Bánh Bò with the minimalist and nature-inspired approach of New Nordic cuisine.

Dessert› Bánh bò

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine› New Nordic cuisine

Preparation time

20 minutes

Cooking time

30 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if birch syrup is substituted with a vegan sweetener), Dairy-free, Nut-free, Egg-free

Allergens

Wheat

Not suitable for

Gluten-free (contains all-purpose flour)

Ingredients

In this adaptation, the traditional Bánh Bò recipe is enhanced with New Nordic elements. The cake incorporates Nordic ingredients such as birch syrup and lingonberries, adding a unique flavor profile to the dish. The presentation is also influenced by New Nordic aesthetics, focusing on minimalism and natural elements. We alse have the original recipe for Bánh bò, so you can check it out.

2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
1 cup (200g) sugar 1 cup (200g) sugar
1 ½ cups (355ml) coconut milk 1 ½ cups (355ml) coconut milk
1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1 tablespoon birch syrup 1 tablespoon birch syrup
1 tablespoon lingonberry jam 1 tablespoon lingonberry jam
Fresh lingonberries, for garnish Fresh lingonberries, for garnish
Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 5g, 4g
Carbohydrates (total, sugars): 65g, 40g
Protein: 4g
Fiber: 1g
Salt: 0.1g

Preparation

1.
In a mixing bowl, combine the all-purpose flour, sugar, and baking powder.
2.
Gradually add the coconut milk while stirring continuously to form a smooth batter.
3.
Stir in the vanilla extract, birch syrup, and lingonberry jam until well incorporated.
4.
Grease a round cake pan and pour the batter into it.
5.
Steam the cake over medium heat for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
6.
Remove the cake from the steamer and let it cool completely.
7.
Once cooled, garnish with fresh lingonberries and mint leaves.
8.
Slice and serve the New Nordic Bánh Bò.

Treat your ingredients with care...

Coconut milk — Ensure to use full-fat coconut milk for a rich and creamy texture.
Birch syrup — If birch syrup is not available, you can substitute it with maple syrup or honey.
Lingonberry jam — If lingonberry jam is not accessible, cranberry jam can be used as a substitute.

Tips & Tricks

For a more pronounced Nordic flavor, sprinkle some crushed dried lingonberries on top of the cake before steaming.
Experiment with different Nordic ingredients such as sea buckthorn or cloudberries for a unique twist.
Serve the New Nordic Bánh Bò with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
To achieve a lighter texture, sift the flour before adding it to the batter.
Steaming time may vary, so check the cake's doneness by inserting a toothpick into the center.

Serving advice

Serve the New Nordic Bánh Bò as a delightful dessert or a sweet treat during afternoon tea. It pairs well with a cup of herbal tea or a glass of sparkling lingonberry juice.

Presentation advice

Present the New Nordic Bánh Bò on a minimalist plate, allowing the cake's natural beauty to shine. Garnish with fresh lingonberries and mint leaves for a pop of color.