Chè Bánh Bông Lan

Chè Bánh Bông Lan is a delightful Vietnamese dessert that combines the sweetness of coconut milk with the fluffiness of sponge cake. This vegetarian treat is perfect for those who enjoy a light yet satisfying dessert experience.

Ingredients

• Coconut milk - 200 ml
• Sugar - 50 g
• Pandan leaves - 2 pieces (or pandan extract - 1 tsp)
• Rice flour - 50 g
• Tapioca starch - 25 g
• Baking powder - 1/2 tsp
• Salt - a pinch
• Water - 100 ml
• Vanilla extract - 1 tsp
• Vegetable oil - 1 tbsp

Steps

1. In a saucepan, combine coconut milk, sugar, and pandan leaves (or pandan extract) over medium heat until the sugar dissolves. Remove from heat and let it cool.
2. In a mixing bowl, combine rice flour, tapioca starch, baking powder, and salt. Mix well.
3. In another bowl, whisk together the cooled coconut mixture, water, vanilla extract, and vegetable oil until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
5. Prepare a steaming setup with a pot of boiling water. Grease a heatproof dish or cake pan and pour the batter into it.
6. Cover the dish with foil to prevent water from dripping onto the batter. Place it in the steamer and steam for about 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Once cooked, remove from the steamer and let it cool for a few minutes before slicing into pieces.
8. Serve the cake warm or at room temperature, drizzled with additional coconut milk if desired.

Nutrition

• Calories: 210
• Protein: 2 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Coconut milk provides healthy fats that can promote heart health.
• Rice flour is gluten-free, making this dessert suitable for those with gluten intolerance.

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