Bánh Bò Hấp (Steamed Honeycomb Cake)

Ingredients

• 1 cup Rice flour
• 1/2 cup Tapioca starch
• 1 1/2 cups Coconut milk
• 3/4 cup Sugar
• 1 tsp Instant yeast
• 1/2 tsp Vanilla extract
• few drops Food coloring (optional)

Instructions

1. 1In a large bowl, combine 1 cup rice flour, 1/2 cup tapioca starch, 3/4 cup sugar, and 1 tsp instant yeast. Whisk them together until they are evenly mixed.
2. 2Gradually add 1 1/2 cups coconut milk to the dry ingredients while mixing continuously until the batter is completely smooth. Stir in 1/2 tsp vanilla extract and a few drops of food coloring, if you are using it, until the color is uniform.
3. 3Cover the bowl tightly with plastic wrap and let the batter rest at room temperature for at least 4 hours, or preferably overnight. This resting period is important for developing the cake's texture.
4. 4Grease a steaming pan, about 8-inch by 8-inch or a similar size, with a neutral oil. Pour the rested batter into the prepared steaming pan, filling it no more than 3/4 full.
5. 5Prepare your steamer by bringing the water to a rolling boil over high heat. Carefully place the pan with the batter into the preheated steamer. Cover the steamer and steam for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
6. 6Carefully remove the steamed cake from the steamer and let it cool completely in the pan on a wire rack for at least 30 minutes. Cooling is essential for the honeycomb structure to set properly and for easy slicing.
7. 7Once cooled, cut the Bánh Bò Hấp into bite-sized pieces and serve.

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