Tapioca flour is abundant in Vietnam, and it’s commonly used in Vietnamese kitchen to make several tasty dishes. In this post, I introduce you to our beloved Vietnamese Tapioca Bread, which is called Bánh Bò in Vietnamese. The texture of the bread is a bit crunchy from the tapioca starch, with a deep flavor of coconut milk. This is one of the most Vietnamese favorite snacks, and a beloved treat for children after school.
This is a recipe I usually make at home, if you want the bread a little bit more crunchy, and I know some of my friends prefer so, increase the amount of tapioca starch accordingly.
Recipe for Vietnamese Tapioca Bread – Bánh Bò:
- 1 13.5oz (400ml) can coconut milk
- 1 can (13.5oz) sugar
- 1/2 cup tapioca starch
- 3/4 cup Sài Gòn Dia-Bao Mixed Flour (Bột Bánh Bao Sài Gòn)
- 8 eggs
- 1 package (~ 2 1/2 tsp) baking powder
- 1 tsp of green food coloring (phẩm xanh)
- 2 tbsp butter, to grease the pan.
In big bowl, mix all ingredients together, except butter, whisk it well until the mixture becomes smooth, and no bubbles are formed. Let it sit for 15 minutes to allow the mixture to rise.
Grease the baking pan with butter, and pour the mixture into a greased pan.
Preheat the oven to 350F. Once the oven is heated to the set temperature, place the pan in the middle oven rack. Bake for 20 minutes.
Use a toothpick to poke into the middle of the cake and take it out. If the toothpick comes out clean, and not wet, then the cake is ready.
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