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Preparation
2 hours
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Cooking
20 minutes
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Difficulty
Medium
Transform the traditional bánh bò with a new and extremely delicious flavor, combined with fresh jackfruit that will surely not disappoint you. Let’s join TasteVN in the kitchen to make this fluffy, smooth bánh bò mít right away!
Ingredients for Bánh bò mít For 8 pieces
Warm water 20 ml Sugar 1 teaspoon Yeast 2 gr Rice flour 160 g Fresh coconut water 140 ml Coconut cream 40 ml Sugar 60 g Ripe jackfruit 200 gr
How to choose delicious jackfruit
Observe the sap on the fruit:
Naturally ripened jackfruit, when cut open, will usually have little or no white sap flowing out, while chemically treated jackfruit will.
Shape:
You should choose jackfruits that are uniform, without bumps or dents on the surface, because the dented areas are often prone to pests, have a lot of fibers, and are hard.
Observe the jackfruit eyes and spikes:
- Young jackfruits usually have green skin, sharp spikes, and the distance between the spikes is often close together. When you tap on the jackfruit’s body, it will sound solid.
- On the other hand, naturally ripened jackfruits will have a soft body, large eyes, sparse and not sharp spikes. Particularly, you should pay attention to fruits treated with chemicals to ripen, as they will have hard, thick spikes, large eyes, while the outer skin still retains some green.
Aroma:
Jackfruit that has been injected with chemicals will usually not have the fragrant smell like that of tree-ripened jackfruit.
Taste test:
Delicious jackfruit will have a sweet and rich flavor, while if it tastes bland, it indicates that the jackfruit has been soaked in chemicals.
Tools needed
How to make Jackfruit Cake
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Activate the yeast
Put 1 teaspoon of sugar, 20ml of warm water, and 2g of yeast into a bowl, stir well, and cover tightly for 5 – 10 minutes to let the yeast activate.
Tip: Good yeast will bloom into a mass like crab bricks.
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Mixing the cake batter
Add 160g of rice flour, 140ml of fresh coconut water, and the activated yeast into a bowl, then use your hands to knead lightly for about 3 minutes.
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First proofing
Cover the bowl tightly with plastic wrap and let the dough proof for 30 minutes.
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Cooking coconut cream
Place a pot on the stove, add 40ml of coconut cream, 60g of sugar, and stir continuously over low heat until the sugar is completely dissolved.
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Mixing and second proofing
Add the warm coconut cream mixture into the bowl of batter, mix well, then let it proof for another 1 to 1.5 hours.
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Blend the jackfruit
Add 200g of ripe jackfruit into the blender and blend until smooth.
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Mix the flour and sift the flour
Add the blended jackfruit to the flour mixture, mixing well until fully combined.
Strain the mixture through a sieve for smoothness.
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Pour into molds and steam the cake
Preheat the molds and steamer first.
Once the molds are hot, pour the flour mixture in, cover the pot with a cloth, close the lid, and steam over high heat for 15 – 20 minutes.
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Final Product
The cake when cooked will puff up, have a beautiful deep orange color, and is extremely fragrant. The inside of the cake is chewy, soft, and has many strands, with a strong flavor of fresh jackfruit.
Tips for Successful Execution
- You can use dry instant yeast to save time activating the yeast.
- After proofing the dough, you will smell a sour odor; therefore, adding coconut oil to the dough mixture will help you remedy this situation. Additionally, this method will make the cake smell and be softer and chewier after baking.
- The coconut milk added to the dough mixture should not be too hot, only warm at about 30 – 40 degrees Celsius. If the temperature is higher, it will kill the yeast.
- To check if the cake is cooked, you can use a toothpick to poke into the cake. If the toothpick comes out dry, it indicates that the cake is done.
See more:
With the detailed recipe above, hope you will successfully make the delicious jackfruit cake!
*Source for the recipe and images from the YouTube channel Nhung Cooking
