Banh Bo Nuong (Vietnamese Steamed Rice Cake)

Ingredients

Rice flour

1 cup

Tapioca starch

1 cup

Granulated sugar

3/4 cup

Baking powder

1 tablespoon

Coconut milk

1 cup

Pandan extract

2 teaspoons

Water

1/2 cup

Vegetable oil

2 tablespoons (plus extra for greasing)

Salt

1/4 teaspoon

Vanilla extract

1 teaspoon

Instructions

1. In a large mixing bowl, combine the rice flour, tapioca starch, sugar, and baking powder. Whisk together until well combined.
2. In a separate bowl, mix together the coconut milk, pandan extract, water, vegetable oil, vanilla extract, and salt. Stir until the mixture is smooth and well blended.
3. Gradually pour the wet mixture into the dry mixture, stirring continuously until you achieve a lump-free batter.
4. Grease a round cake pan generously with vegetable oil to prevent sticking. Pour the batter into the greased pan, smoothing the top with a spatula.
5. Prepare your steamer by bringing water to a boil. Place the cake pan in the steamer and cover with a lid. Steam the cake over high heat for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Once cooked, carefully remove the cake from the steamer and let it cool for a few minutes before slicing into wedges. Serve warm or at room temperature. Enjoy the delightful texture and flavor!