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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Medium
Coconut cow cake is considered a famous specialty of An Giang. Let’s go to the kitchen to make this delicious cake as the method is not too difficult, but the result is extremely delicious.
Ingredients for Coconut Cow Cake For 4 people
Palm sugar 200 gr Rice flour 200 gr Tapioca flour 60 gr Yeast 8 gr Fresh coconut water 350 ml Filtered water 40 ml
How to make Coconut Cow Cake
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Activate the yeast
Add 40ml of filtered water to a small bowl. Add 1 tablespoon of sugar and 8gr of yeast, mix well until smooth. Let it rest for 10 minutes.
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Make the cake batter
Add 200g of rice flour and 60g of tapioca flour into a bowl, add a teaspoon of salt, and use a whisk to mix this mixture well together. Then, sift the flour until smooth, without lumps.
Add the fermented yeast prepared in step 1 to the sifted flour mixture, then add 250 ml of fresh coconut water into the flour mixture. Use a spatula to mix until it is evenly combined, until it reaches a liquid consistency as shown in the picture. Finally, let the batter rise for about 1 hour.
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Cooking the sugar syrup
Add 100ml of fresh coconut water into a pot, then add 200gr of palm sugar. Stir well until the sugar completely dissolves, creating a sugar syrup solution that has the color shown in the picture.
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Completing the dough
The dough after being fermented for 1 hour has risen, you need to mix it again to ensure evenness, then add the cooked palm sugar syrup into the bowl, along with a tablespoon of cooking oil. Mix the mixture thoroughly and continue to ferment for another 2 hours.
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Steaming the cake
Brush oil onto the sides of the mold to prevent sticking, and line the bottom of the mold with parchment paper for easier removal of the cake. Pour the fermented batter from above into the mold.
Prepare a steaming pot, place the cake in the pot, and cover it with a cloth to prevent water from dripping onto the cake, ensuring an even and tastier surface. Cover the lid and steam for about 20 minutes.
Tip:
- You should only pour the batter into about half of the mold, as the cake will rise higher. If you add too much batter, it will overflow from the pot. The cake will not look nice and will not taste good.
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Final Product
The finished Bánh bò thốt nốt will have a beautiful golden color, a light and fluffy texture, not too dry or gummy.
You can enjoy the cake with cooked coconut milk, adding a little roasted sesame. Each small cake is sweet and fragrant with the flavor of thốt nốt and a bit of creaminess from the coconut, combined with the toasted sesame to create a wonderful experience that no other cake can provide.
Tips for successfully making the cake
- You can prepare additional coconut milk to pour over the cake for a richer, more appealing flavor. You can make this coconut milk at home or buy canned coconut milk.
- If you have leftover steamed rice cakes, you can put them in a sealed bag and store them in the refrigerator for about 4 – 5 days. When you want to eat them, steam them or microwave them in the microwave to soften them again.
- How to choose good palm sugar: Choose sugar that is not shiny or glossy, as this type has been mixed with granulated sugar. Real palm sugar has a distinctive flavor of palm sugar or a slightly burnt taste when made manually, with a slightly sour, subtle sweetness, not sharp like mixed sugars.
See more:
Steamed coconut cake is delicious but really easy to make, isn’t it? Let’s get into the kitchen right away and show off your cooking skills by making delicious cakes for your family!
*Refer to images and recipes from the YouTube channel Cooky TV
