Steam Oven Recipe: Vietnamese Steamed Layer Cake

 

Vietnamese Steamed Layer Cake

Bánh Bò Hấp (Vietnamese Steamed Layer Cake)

Bánh Bò Hấp, or Vietnamese Steamed Layer Cake, is a beloved dessert with a unique, satisfying texture and a delicate sweetness. The name "Bánh Bò" translates to "cow cake," but it's not made with any cow-related products. The name is believed to come from the fact that the cake's spongy texture resembles a cow's udder, but it is more likely derived from the word for "rice flour" in the Khmer language, which is "bò." This recipe is for a layered version, with a beautiful pandan-scented green layer and a creamy coconut-flavoured white layer. The result is a cake that is soft, slightly chewy, and melts in your mouth with a pleasant aroma of pandan and a rich taste of coconut.

Ingredients

  • Green Layer (Pandan)
    • 1 cup rice flour
    • 1/2 cup tapioca starch
    • 1/2 cup granulated sugar
    • 1 cup warm water
    • 1 tsp pandan extract
    • 1/2 tsp green food colouring (optional, for a more vibrant colour)
    • 1/4 tsp salt
  • White Layer (Coconut)
    • 1/2 cup rice flour
    • 1/4 cup tapioca starch
    • 1/4 cup granulated sugar
    • 1 cup coconut milk (full-fat)
    • 1/4 cup water
    • 1/4 tsp salt
  • Garnish (Optional)
    • Toasted sesame seeds
    • Freshly grated coconut

Equipment

  • Steam oven
  • 8-inch round cake pan or loaf pan
  • Parchment paper
  • Whisk
  • Spatula
  • Small saucepan

Instructions

  1. Prepare the Steamer: Fill the steam oven's water tank and preheat it to 100°C (212°F) on the steam function. Line the cake pan with parchment paper and lightly grease it.
  2. Make the Green Layer: In a medium bowl, whisk together the rice flour, tapioca starch, sugar, and salt for the green layer. Gradually pour in the warm water, whisking continuously to prevent lumps. Add the pandan extract and green food colouring (if using). Stir until the mixture is smooth and well-combined. Set aside.
  3. Make the White Layer: In a separate bowl, whisk together the rice flour, tapioca starch, sugar, and salt for the white layer. In a small saucepan, gently warm the coconut milk and water until it is lukewarm (not hot). Gradually pour the lukewarm coconut milk mixture into the dry ingredients, whisking until smooth.
  4. Steam the Layers:
    • First Layer (Green): Pour about half of the green batter into the prepared cake pan. Carefully place the pan into the preheated steam oven. Steam for 10 minutes, or until the surface is firm to the touch.
    • Second Layer (White): Whisk the white batter well before pouring it over the steamed green layer. Steam for another 10-12 minutes, or until the white layer is set.
    • Third Layer (Green): Whisk the remaining green batter and carefully pour it over the white layer. Steam for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
  5. Cooling and Serving:
    • Carefully remove the pan from the steam oven. Let the cake cool completely at room temperature for at least 2 hours before cutting. This is a crucial step to ensure the cake sets properly and doesn't stick to the knife.
    • Once cooled, carefully lift the cake from the pan using the parchment paper. Cut the cake into diamond or square shapes using a plastic knife or a knife greased with a little oil to prevent sticking.
    • Garnish with toasted sesame seeds or fresh grated coconut before serving.

Tips for Success

  • Sifting: Sift both the rice flour and tapioca starch to ensure a smooth, lump-free batter. This is the key to a silky texture.
  • Whisking: Whisk the batter well before pouring each layer to prevent the starch from settling at the bottom.
  • Parchment Paper: Using parchment paper makes it much easier to remove the delicate cake from the pan once it's cooled.
  • Patience is Key: Do not try to cut the cake while it is still warm. It will be very soft and gooey. Letting it cool completely allows the starch to firm up and the layers to set properly.
  • Storing: Bánh Bò Hấp is best enjoyed the day it's made. Store any leftovers in an airtight container at room temperature for up to 1 day. Refrigeration will cause the cake to harden.

Recipe Taste Profile

This Vietnamese Steamed Layer Cake offers a delightful sensory experience. The green layers have a fragrant, earthy, and slightly sweet flavour from the pandan, a staple in Southeast Asian desserts. The white layers are rich and creamy, with the distinct aroma and taste of coconut milk. The two layers, while different in flavour, complement each other perfectly. The texture is the true star—it is incredibly soft, light, and airy, with a gentle chewiness that comes from the tapioca starch. Each bite is a harmonious blend of pandan and coconut, making it a truly delicious and comforting treat.

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