Banh Bo Hap

Banh Bo Hap is one of the traditional sponge cake from Vietnam. It is made from rice flour, coconut milk and yeast.

Ingredient:
Part 1
Kneading:
• 16 oz rice starch
• 2 tablespoons tapioca starch
• 3 tablespoons yeast
• 2 tablespoons sugar
• 2 cups of warm water (not too hot)

Pour 2 tablespoons of sugar into a bowl, sift yeast on top of sugar then pour 1 cup of warm water (do not mix them) and let it dissolves for 2 minutes.
In another bowl, mix rice starch and tapioca starch with 1 cup of warm water. Stir well, and then pour the mixture into the yeast with sugar that was previously prepared. Mix well.
Wrap the bowl with a plastic wrap and leave it inside the oven for 12 hours. (Do not turn on the oven). The batter should rise and falls when you take it out from the oven.

Part 2
Boiling sugar:
Combine 1 can coconut milk with 3/4 cup of cold water, 1 cup of sugar, 1 bag of vanilla powder and mix them together on medium heat. Let it cool, and then add with the batter that was previously leave overnight inside the oven. Let it rest for another 1 hour.

Part 3
Steaming:
Let the water boil in the steamer. Spray the small bowl with vegetable oil then put it inside the steamer and warm them up before use. Pour the mixture into the bowl and steam for 15 to 20 minutes.
You can add food color into the mixture before put it into the steamer.
------------------------------------------------------------------------------------------------------------
 Another easy way to make the steam rice cake is to buy the pre-mix flour at any Vietnamese supermarket and follow the instruction printed on the package. TL is one of my favorite brands.