Bánh Bò

Bánh Bò is a light and fluffy Vietnamese rice cake, perfect for breakfast, featuring a subtly sweet flavor and a chewy texture. This kosher version maintains the authenticity of the dish while adhering to dietary restrictions.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Sugar - 50 grams
• Coconut milk - 200 ml
• Water - 100 ml
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Vanilla extract - 1 teaspoon

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, sugar, baking powder, and salt.
2. In a separate bowl, mix coconut milk, water, and vanilla extract until well combined.
3. Gradually pour the wet mixture into the dry ingredients, stirring until smooth and lump-free.
4. Let the batter rest for 15 minutes to allow the flavors to meld.
5. Prepare a steamer by boiling water in a pot. Grease small ramekins or cups with oil.
6. Pour the batter into the prepared ramekins, filling them about halfway.
7. Steam the ramekins in the pot for 15-20 minutes, or until a toothpick inserted comes out clean.
8. Once cooked, remove from the steamer and allow to cool slightly before serving.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 36 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Gluten-free, suitable for individuals with gluten intolerance.
• Contains coconut milk, which provides healthy fats and may improve heart health.

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