Bánh Bò Nướng

Bánh Bò Nướng is a delightful Vietnamese steamed cake with a unique texture and flavor, often enjoyed as a snack or dessert. This Halal version is made with rice flour, coconut milk, and pandan essence, offering a sweet, aromatic bite that's both light and satisfying.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Coconut milk - 200 ml
• Sugar - 80 grams
• Pandan extract - 1 teaspoon
• Yeast - 1 teaspoon
• Water - 100 ml
• Salt - 1/4 teaspoon
• Cooking oil - for greasing

Steps

1. In a mixing bowl, combine the rice flour, tapioca starch, sugar, and salt.
2. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
3. Add the coconut milk, pandan extract, and the dissolved yeast mixture to the dry ingredients, and mix until smooth.
4. Cover the batter with a cloth and let it rest in a warm place for about 30 minutes to allow it to rise.
5. Preheat the oven to 180°C (350°F) and grease a small baking dish or individual ramekins with cooking oil.
6. Pour the batter into the prepared dish or ramekins, filling them about 2/3 full.
7. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven, let it cool slightly, then cut into squares or slices and serve warm.

Nutrition

• Calories: 220
• Protein: 2 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Low in cholesterol, making it a heart-friendly snack.
• Contains coconut milk, which is a source of healthy fats.

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