Vietnamese Steamed Rice Cake |Banh Bo Hap|

hi guys welcome to Amy's cooking today I will be sharing with you another dessert recipe if you haven't had these coconut steamed rice cake you must try they are very colorful very delicious very fun to eat I remember growing up eating this recipe all the time and actually this is one of my husband's favorite dessert why because it does come with a coconut cream drizzle that he just loves so much all right guys let's get to it now if you see my previous videos you will know I usually pre measure everything before I record however a lot of people don't have skills and when I give measurements and cups and spoons it doesn't really come out exactly so I want to share with you as I'm going through this recipe exactly how I measure so you can replicate it I really do hope that your recipe your product will come out as similar as mine and by doing this hopefully it can be as accurate as possible okay I know what you're thinking why am i proof in my instant yeast I'm just going through this process of that if some of you are not using instant yeast that you don't miss this because the liquid that I'm adding here is going to be part of the whole measurements so what I've done is added the sugar the yeast and the water and it is warm water that we're using we're going to mix it all up and we're just going to cover it plastic wraps and set it aside until it's ready to be added to our batter next up we'll be making the coconut solution that we will add to the batter later for this coconut solution we will need 1 cup of warm water all the way to the rim and also half of a cup of coconut cream so this is coconut cream not coconut milk I like this brand particularly because it's a lot thicker and it just has a lot more flavor to it we will also be using confectioner sugar or powdered sugar I I've done my recipe using regular sugar and also the confectioner sugar and I find that with the confectioner sugar my batter rises a lot quicker and when I bake or steam the cake it's just a lot fuller and the confectioner sugar does have the corn starch in there so that does help kind of make your steamed cake a lot more softer so you can see here I am packing the powdered sugar and leveling it as I am packing so that will give you a full cup as approximately around 135 grams and to this we will also add an additional 3 tbsp packed full of powdered sugar as well so this is going to give you just the amount of sweetness for this recipe we will also need 1/2 of a teaspoon of salts I always add a little bit of salt to all my sweet recipes to kind of balance out the sweetness now remember that cup of water that we measure in the very beginning I am removing 4 tablespoons of that water and it is warm water we will be using 4 tablespoons for the coconut solution and the rest of that water that's left we will be mixing it together with the flour later for our batter so all we're doing here is just adding all of our ingredients so that we can cook the solution and here is the 1/2 cup of coconut milk the half teaspoon of salt a 1/4 cup of confectioner's sugar along with the extra three tablespoons of the confectioner sugar now take this entire mixture and we're going to warm it on high heat I just want to warm the coconut milk up and dissolve the confectioner sugar we do not want to steam it which you want do not want it to boil just enough that when you touch your finger in the solution you feel the warmth nanatsu in the finger away because it's too hot so these are the flowers we will be using for a recipe we're gonna use the rice flour the tapioca starch and a little bit of baking powder okay so when we measure our flours we are going to loosely pour the flour into the cup and we will level it loosely we're gonna need two cups of this and it's going to give us approximately around a hundred and ninety to 200 grams of rice flour now we're gonna add this into a mixing bowl and we're gonna repeat the same process for an additional cup all right we're gonna do the same thing for the tapioca starch we're gonna need a total of two tablespoons just loosely pour and loosely level now with the tapioca starch it will give a little chewiness to the texture of the rice cake if you would like it to be more chewy you can add an additional 1 to 2 tablespoons of the tapioca starch and you can measure it the same way but whatever amount that you're adding in addition to what I'm using today just to make sure that you remove the same amount of rice flour and now we're going to need a total of one teaspoon of baking powder all right let's add the baking powder to the mixing bowl we will be using a paddle attachment today to make the batter now this is the water that's left over after we remove the four tablespoons from for the coconut solution we're gonna add it all here along with the yeast mixture that we proved it's always good to just proof yeast because you never know if you have some that's expired all right so we're gonna go ahead and mix or actually stir this for about 30 seconds and then after that we'll increase the speed to number two and we're gonna mix it for 10 minutes so this mixing process really does help to incorporate a lot of air which is going to help your yeast ferment a lot better now once you are add at the end of the 10 minutes just want to scrape down the sides of the bowl and then we'll also add in the coconut solution the warm coconut solution that we made earlier once you've added the coconut solution you want to go ahead and mix it again for about 30 seconds just until everything is fully incorporated and everything has mixed well and then after that we're gonna stop remove the bowl and add the whole solution to a 10 tainer and just make sure that you have a container that has a lid because remember that yeast really thrive in environments where there's no oxygen so the titer is still the better the yeast is going to do its job we're gonna go ahead and let this batter rest for three hours make sure you set a timer and we want to preheat the oven to a hundred and seventy-five degrees for only one to two minutes and then turn the oven off and put the container inside it helps when it's warm for the yeast to work better now while the batter is resting we're gonna make a coconut drizzle so what we're gonna do is add one cup of that same coconut cream and 1/4 teaspoon of salt along with two tablespoons of granulated sugar we will also need a thickening agent which is a combination of one and a half teaspoons of tapioca flour and two teaspoons of water you're gonna mix everything on high heat and this is really important as soon as you see tracks when you're whisking the solution remove it from the heat right away just let it cool completely before you serve it now you want to oil your mold very well and these are our little mini bowls that I purchased online and I have a link in my description box if you're interested along with all of the exact measurements for today's this recipe so here's a batter after three hours can you see all of those bubbles in there that is from the yeast and it's fermentation so this is what is going to give you the classic honeycomb texture inside our steam cake and it will also help the batter bloom or blossom very nicely these little cracks that are characteristics of these steam cakes take that batter and divide it into two equal portions we do want to add a little bit of color because again like I mentioned earlier this is a very fun and colorful dessert here I'm adding a little bit of pandan extract to One Bowl and just a tiny drop of pink to the other trust me you don't need a lot the color is going to be very very pronounced when we steam the cake as you can see here this pink is a very very light but trust me the color will come out very nicely so you want to give it a very well mix as for both I'm also doing an additional batch that is off-camera that I will leave half white and the other half I'm gonna make blue just so that we have a variety of different colors so for the steamer you want to steam it on high heat you want your steamer to be on full Heat before you add in your molds now you also want to let these little bowls heat up really well before you add in the batter by doing so again you will get more honeycomb texture and also when the batter blooms it will have these very nice petal on top now they don't need to be steamed very long these are pretty small bowls so depending on which sizing you use you may need a little bit longer for these that I'm using I only need about between 9 to 11 minutes so once you've left the bowl in there for about three minutes remove the lid and begin pouring in your batter you want to pour the batter all the way to the top with just a couple of maybe like half a centimeters left so that it will be able to rise nicely and it will give it a very good height to your cake when you're steaming the cake just make sure that you're removing the lids every two to three minutes so that you can wipe down the steam that way it doesn't fall onto your cake and make your cake soggy can you see how beautiful the cake has risen look at these beautiful petals this is what I'm referring to when I talk about that little crack on top and these little petals they are actually the characteristic of these steam cakes now if you stick a toothpick in there and there's no uncooked batter it's ready to go just let it rest for about a minute or two and then you can remove them oh my gosh look at how beautiful they are look at these little petals these little crack on tops I love the way it looks and the color just came out perfect just a perfect amount of a color that we used all right here's my blue one I'm gonna remove one look at how tall is risen and how nicely evenly they're cracked on top all right they're little jiggly they're very very soft the inside is filled with all these little air pockets and that's from the three hours of fermentation that we left all right and see these little honey combs in there they are just so gorgeous to look at so fun so playful all right so you cannot eat these things without the coconut cream drizzle okay that little balance of sweetness and a little bit of salt that we added to it just makes this even more wonderful okay guys give this recipe a try I hope you liked the video give me a thumbs up and also don't forget to subscribe and until next time enjoy

Channel: Aimee's Cooking

Views: 231,615

Keywords: banh bo hap, banh bo hap re tre, vietnamese steamed rice cake, banh bo, banh bo hap recipe, steamed rice cake recipe, vietnamese steamed rice cake recipe, banh bo hap ngon, cong thuc banh bo hap, coconut pandan steamed rice cake, coconut steamed rice cake

Id: n9eTbPgrA8A

Length: 13min 36sec (816 seconds)

Published: Tue Oct 22 2019