How to make bamboo root cake with ready-mixed flour, soft and chewy, authentic taste of the Mekong Delta

Mix the cake flour

You dissolve the packet of dry yeast in the pre-mixed flour with 300ml of coconut milk, stirring well until the yeast is completely dissolved.

Then, add the bamboo cake flour into a bowl, creating a small hole to slowly pour in the coconut milk mixed with yeast, adding it while mixing so that the yeast absorbs better into the flour.

Knead the dough

You knead the dough by hand very thoroughly for about 15 – 20 minutes until the dough forms a smooth and elastic mass.

Then, use plastic wrap to cover the bowl tightly, and cover it with a cloth, then leave the dough in a warm place to rise for about 30 minutes.

Cook coconut water

Put 500ml of coconut milk and 350gr of sugar into a pot, place it on the stove over medium heat, stir while cooking until the sugar is completely dissolved, then turn off the heat!

Stir the flour with coconut water

The flour has been fermented for 30 minutes, then add the cooked coconut milk, mix it well as you add it, so that the mixture combines together.

Next, prepare a basin of warm water at about 50 degrees Celsius, then place the basin of flour inside, cover it tightly with plastic wrap, and cover with a cloth, then let it rise for another 30 minutes for the flour to bubble.

Cooking coconut milk with tapioca flour

Add 400ml of coconut milk and 250gr of sugar into a pot, place it on the stove and cook over medium heat until the sugar completely dissolves. When you see the coconut milk boiling gently, add 1 teaspoon of salt.

Finally, mix 2 tablespoons of tapioca flour with water and slowly add it to the coconut milk to thicken it. Cook for an additional 5 minutes then turn off the heat!

Steaming the cake

After 30 minutes of resting the dough, take it out and check if it is ready by looking closely at the surface of the dough for small bubbles. If there are bubbles, the dough is ready to be steamed.

Before scooping the dough into the mold, use a brush to apply a layer of cooking oil on the mold to make it easier to remove the cake after steaming, then slowly scoop the dough into the mold.

Next, place the mold into the steaming pot, cover it, and cook over medium heat for about 25 minutes until the cake is done.

Completion

Take the cake out of the mold, place it on a plate, add some coconut milk and roasted sesame on top, and it is ready to enjoy.

Final Product

The Bamboo Root Cake made from premixed flour is considered standard when it has many holes inside, also known as bamboo roots, with a chewy and fragrant texture, a light sweet and delicious taste, and is also hygienic.

The cake is served with rich and fragrant coconut milk, which makes everyone fall in love. Try it right away and enjoy!

Mix the batter

You add 100g of rice flour and 40g of sugar into a bowl, gradually add warm water to the flour and mix until you have a smooth, sticky batter. After mixing, you sift the flour through a sieve for a finer texture. You can add food coloring to the batter for more attractive colors.

Whisking Eggs

You add about 2 egg whites, a little lemon juice, then use a handheld whisk to whip the egg whites until fluffy.

After the eggs are whipped, you add them to the prepared flour mixture, gently fold and whisk in the same direction to avoid breaking the egg foam.

Steaming the Cake

You prepare small cups, brush a layer of oil inside each cup, and place them in a steamer, steaming briefly to heat the cups. After that, you add the batter into the cups, just enough so that the cake can rise evenly during steaming, steam the cake for about 15 – 20 minutes.

Completion

The steamed rice cake expands evenly, is fluffy, and has a light sweetness, making it suitable for afternoon snacks. You can add this cake to your family’s menu right away.