Bánh Mì Ngọt

Bánh Mì Ngọt is a delightful Vietnamese sweet bread that offers a soft, fluffy texture infused with hints of coconut and pandan. This vegan dessert is perfect for a light treat, served warm or at room temperature, and is sure to please anyone with a sweet tooth.

Ingredients

• All-purpose flour - 250 grams
• Coconut milk - 100 ml
• Sugar - 50 grams
• Active dry yeast - 7 grams
• Salt - 1/2 teaspoon
• Pandan extract - 1 teaspoon
• Coconut oil - 30 grams (melted)
• Water - 100 ml (warm)
• Sesame seeds - 1 tablespoon (for topping)

Steps

1. In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 10 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
3. Add the melted coconut oil, coconut milk, and pandan extract to the dry ingredients, and mix well.
4. Pour the activated yeast mixture into the bowl and knead the dough for about 10 minutes until smooth and elastic.
5. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Once risen, punch down the dough and divide it into two equal portions. Shape each portion into a round ball.
7. Place the balls on a baking tray lined with parchment paper, cover again, and let them rise for another 30 minutes.
8. Preheat the oven to 180°C (350°F).
9. Sprinkle sesame seeds on top of the risen dough balls and bake for 20-25 minutes until golden brown.
10. Remove from the oven and allow to cool slightly before serving.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains coconut milk which is a source of healthy fats.

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