Bánh Bò - Vietnamese Pandan Cake

Recipe

Bánh Bò - Vietnamese Pandan Cake

Pandan Delight: A Taste of Vietnam's Fluffy Green Cake

4.5 out of 5

Indulge in the delightful flavors of Vietnam with Bánh Bò, a traditional Vietnamese pandan cake. This soft and spongy dessert is infused with the aromatic essence of pandan leaves, creating a unique and vibrant treat.

Jan Dec
Dessert› Bánh bò
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

10 minutes

Cooking time

45 minutes

Total time

55 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if using plant-based milk instead of coconut milk), Gluten-free (ensure the ingredients are gluten-free), Nut-free, Dairy-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, High-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 4g, 3g
  • Carbohydrates (total, sugars): 35g, 20g
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.2g

Preparation

  1. 1.
    In a mixing bowl, combine the pandan juice, coconut milk, and sugar. Stir until the sugar is dissolved.
  2. 2.
    In a separate bowl, whisk together the rice flour, tapioca starch, baking powder, and salt.
  3. 3.
    Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and well combined.
  4. 4.
    Cover the bowl and let the batter rest for 30 minutes to allow the flavors to meld.
  5. 5.
    Preheat a steamer over medium heat. Grease a round cake pan with vegetable oil.
  6. 6.
    Pour the batter into the greased cake pan, filling it about 3/4 full.
  7. 7.
    Place the cake pan in the steamer and steam for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8.
    Remove the cake from the steamer and let it cool completely before slicing and serving.

Treat your ingredients with care...

  • Pandan Juice — To extract pandan juice, blend fresh or frozen pandan leaves with water and strain the mixture through a fine sieve or cheesecloth. Use the vibrant green liquid obtained for the recipe.

Tips & Tricks

  • For an extra burst of flavor, you can add a few drops of pandan essence to the batter.
  • Steaming the cake ensures a moist and tender texture. Avoid overcooking to maintain its softness.
  • Serve the Bánh Bò with a sprinkle of desiccated coconut for added texture and visual appeal.
  • Leftover Bánh Bò can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Bánh Bò into wedges and serve it as a delightful snack or dessert. It pairs wonderfully with a cup of Vietnamese coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the Bánh Bò with powdered sugar or drizzle it with a simple syrup infused with pandan essence. Garnish with fresh pandan leaves for an elegant touch.

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