Buzz
1. Pandan Baked Butter Cake
Ingredients:
- 7g of yeast
- 210g of sugar
- 20ml of warm water
- 250ml of coconut milk
- 30ml of pandan juice
- 180g of tapioca flour
- 20g of rice flour
- 4 eggs
- 1 teaspoon of vanilla extract
- 2 teaspoons of coconut oil
- 1 teaspoon of pandan flavoring
Instructions:
- In a bowl, add 7g of yeast, 2 teaspoons of sugar, and 20ml of warm water. Stir well and let it rise for 30 minutes until the yeast activates.
- In a pot, combine 200g of sugar, 250ml of coconut milk, and ¼ teaspoon of salt. Cook over medium heat until the sugar dissolves completely.
- Once the sugar dissolves, add 30ml of pandan juice and stir until the mixture boils. Then turn off the heat.
- In a mixing bowl, combine 180g of tapioca flour, 20g of rice flour, 4 eggs, and the activated yeast mixture. Use a whisk to blend until smooth and creamy.
- Pour the flour mixture into the coconut milk mixture, then strain it to ensure the batter is smooth.
- Let the batter rise in an oven for 3 hours with just the oven light on, no heat.
- Grease the cake pan with coconut oil, then preheat the oven to 230°C (450°F) for 10 minutes.
- Remove the risen batter from the oven and stir in 1 teaspoon of pandan flavoring, 2 teaspoons of coconut oil, and 1 teaspoon of vanilla extract.
- Take the preheated cake pan out of the oven and pour the batter into the pan through a fine sieve.
- Place the pan in the oven and bake at 180°C (350°F) for 5 minutes. Then reduce the temperature to 170°C (340°F) and bake for another 40-45 minutes.
- Once the cake is done, turn off the oven and quickly flip the cake over. Leave the oven door slightly ajar for another 30 minutes before removing the cake.
2. Palm sugar baked sponge cake
Ingredients:
- 110g tapioca flour
- 8g rice flour
- 140g palm sugar
- 160ml coconut milk
- 3 eggs
- 5g baking powder
- 5g baking soda
- Butter (a little)
- 1 teaspoon cooking oil
Instructions:
- Put 140g palm sugar in a pan over low heat, add 30ml water, and cook for about 5 minutes until the sugar turns into a beautiful caramel color.
- Add 160ml coconut milk, stir gently to combine, turn off the heat, and let it cool.
- Sift 100g tapioca flour and 8g rice flour into the warm sugar mixture (about 30-40°C).
- Mix gently for 5-10 minutes until the batter is smooth and even.
- Crack 3 eggs into a bowl, beat them lightly in one direction to avoid creating too many bubbles.
- Add the beaten eggs to the batter, then add 1 tablespoon of cooking oil, and stir well.
- Cover the bowl with plastic wrap or a cloth and let it rest for 20-25 minutes.
- Preheat the oven to 170°C for 10 minutes to stabilize the temperature.
- Grease the baking pan with butter and place it in the oven for 5 minutes to heat up.
- Add 5g baking powder and 5g baking soda to the batter, and mix gently until well combined.
- Remove the hot pan from the oven, sift the batter into the pan (leaving space for the cake to rise), and bake at 160°C for 50 minutes.
- Once baked, transfer the cake to a cooling rack, flip it over, and let it cool.
3. Baked Taro Root Banh Bao with Bamboo Shoots
Ingredients:
- 206g Tapioca Flour
- 9g Rice Flour
- 10g Vanilla Powder
- 1 tablespoon Baking Powder (approx. 14g)
- 1 teaspoon Purple Sweet Potato Extract
- 7 Eggs
- 30ml Coconut Oil
- 400ml Coconut Milk
- 245g Sugar
- 1 teaspoon Salt
Instructions:
1. In a bowl, combine 400ml coconut milk, 245g sugar, 10g vanilla powder, and 7 eggs. Whisk gently for about 15 seconds in one direction.
2. Add 1 teaspoon purple sweet potato extract, 206g tapioca flour, 9g rice flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix gently until smooth, then strain the mixture to remove lumps.
3. Finally, add 30ml coconut oil and mix well.
4. Preheat the oven to 200°C (392°F) for 15 minutes to stabilize the heat.
5. After 15 minutes, grease the pan with oil, pour in the batter, and bake for 55 minutes at 190°C (380°F).
6. Once baked, let the cake sit in the oven for another 5 minutes before removing it.
4. Coffee Baked Banh Bao
Ingredients:
- 2 tablespoons Butter
- 480g Tapioca Flour
- 5 teaspoons Baking Powder
- 2 tablespoons All-purpose Flour
- 2 Sachets of Sweetened Instant Coffee
- 2 Sachets of Black Instant Coffee
- 400ml Coconut Milk
- 12 Eggs
- 350g Sugar
Instructions:
1. Heat a pot on the stove and combine 400ml coconut milk with 350g sugar. Stir over medium heat until the sugar dissolves, then remove from heat and let it cool.
2. In a large bowl, crack 12 eggs and beat with a mixer until smooth.
3. Add the cooled coconut milk mixture and continue mixing.
4. In a separate bowl, combine 480g tapioca flour, 40g all-purpose flour, 5 teaspoons baking powder, 2 sachets of sweetened coffee, and 2 sachets of black coffee. Sift the dry ingredients, then slowly incorporate them into the egg mixture, stirring to combine.
5. Preheat the oven and baking pan at 175°C (347°F) for 15 minutes to stabilize the heat.
6. Grease the baking pan with 2 tablespoons melted butter, then pour the batter through a sieve into the pan.
7. Bake the cake at 175°C (347°F) for 60 minutes until golden brown.
5. Bánh bò nướng sầu riêng
Nguyên liệu:
- Sầu riêng 50 gr
- Bột gạo 320 gr
- Bột bắp 35 gr
- Men nở 7 gr
- Nước cốt dừa 200 ml
- Đường 150 gr Vani 1 ống
Cách làm:
- Cho vào tô 320gr bột gạo, 35gr bột bắp, 1 ống vani, 7gr men nở, 450ml nước. Khuấy đều hỗn hợp cho bột tan hoàn toàn, sau đó đậy kín và ủ 1 tiếng.
- Tách lấy phần thịt sầu riêng, sau đó xay nhuyễn cùng 150ml nước.
- Cho thêm vào tô bột đã ủ: sầu riêng xay nhuyễn, 200ml nước cốt dừa, 150gr đường. Khuấy đều đến khi đường tan, sau đó đậy kín và ủ thêm 1 tiếng.
- Làm nóng lò nướng trước ở nhiệt độ 180 độ C trong 15 phút.
- Đổ bột bánh vào khuôn bánh rồi nướng 20 phút ở 180 độ C. Sau 20 phút, bạn hạ nhiệt độ lò xuống 175 độ C và nướng thêm 40 phút nữa.
6. Korean Black Sugar Baked Banh Bao
Ingredients:
- 365g Thai Rice Flour
- 35g Tapioca Starch
- 300ml Coconut Milk
- 100ml Heavy Cream
- 1 teaspoon Salt
- 5ml Vanilla Extract
- 2 teaspoons Pandan Juice
- 400ml Coconut Water
- 2 tablespoons Coconut Oil
- 1 teaspoon Baking Powder
- 6g Yeast
- 388g White Sugar
Instructions:
1. In a large bowl, combine rice flour, tapioca starch, brown yeast, and coconut water. Gradually add the coconut water, kneading for about 30 minutes until the dough is smooth and elastic. Cover and refrigerate for the first rise.
2. After 30 minutes, remove the dough and let it rest in a warm place for about 40 minutes. If using a mixer, 19 minutes should be sufficient. In a pot, dissolve the brown sugar and coconut milk over heat. Once the sugar is dissolved, add the heavy cream, then remove from heat and let it cool slightly.
3. After the dough has risen, add the warm sugar-coconut mixture to the dough, stirring well. Strain the mixture to remove any lumps. Transfer the mixture to a stainless steel bowl, add a pinch of salt, and cover to rise in a warm spot for the second time.
4. In a steamer, ensure the molds are hot before placing the dough inside. If the mold isn’t preheated, the Banh Bao won’t rise and will lack softness.
5. Once the Banh Bao is cooked, remove it from the mold.
7. Baked Banh Bao
Ingredients:
- 100g Rice Flour
- 50g Tapioca Flour
- 5g Yeast
- 250g Coconut Milk
- 135g White Sugar
- 1 Stick Vanilla Extract
Instructions:
1. Mix the rice flour, tapioca flour, 3g of brown yeast, 100g of coconut milk, and 50ml of water to form a dough. Knead the dough with a spoon until it comes together, then cover and let it rise for 30-40 minutes.
2. After 25 minutes of rising, heat 150g of coconut milk in the microwave for 1 minute. Stir in 135g of sugar until dissolved, then allow the mixture to cool slightly. Add 2g of brown yeast and 1 stick of vanilla extract, stir, and let it sit for about 10 minutes to activate.
3. Combine the risen dough with the coconut milk mixture and mix well until smooth. Let the dough rise again for 30 minutes.
4. Preheat the oven to 200°C and warm the baking mold inside the oven. Once hot, take the mold out, brush with oil, and return it to the oven to heat the oil.
5. Strain the dough into the mold and bake for 40-45 minutes. To check if the cake is done, insert a toothpick into the center – it should come out dry when the cake is ready.
6. Once baked, cut the Banh Bao into pieces and enjoy. For an extra touch, serve with coconut milk, salted peanuts, or roasted sesame seeds for a richer flavor.
8. Coconut Stuffed Baked Banh Bao
Ingredients:
- 340g Rice Flour
- 100g Tapioca Flour
- 5g Baking Powder
- 5g Yeast
- 150g Shredded Coconut
- 270ml Coconut Milk
- 210g Sugar
- 1 tsp Salt
- 2 tsp Vanilla Extract
Instructions:
1. In a large bowl, mix 300g rice flour, 100g tapioca flour, 200g sugar, 1 tsp salt, 5g baking powder, and 5g yeast.
2. Add 250ml coconut milk, 2 tsp vanilla extract, and 240ml warm water to the mixture, stirring well until everything is combined.
3. In a separate pot, combine 40g rice flour with 240ml water, heating over low flame. Stir constantly until the mixture thickens and turns translucent.
4. Add this rice flour mixture to the dough and mix well until fully incorporated.
5. Cover the bowl with plastic wrap and let it rise at room temperature for 40 minutes.
6. In a frying pan, cook 100g shredded coconut, 10g sugar, and 20ml coconut milk over medium heat for 5 minutes.
7. In a separate pan, heat 1.5 ladles of batter over low heat. Cook until air pockets appear on the surface, then cover and cook for another 5 minutes.
8. Place the coconut filling on top of the pancake, fold it in half, and serve.
