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Saturday, January 19, 2013

How to make Steamed Rice Cakes – COW CAKE (Bánh Bò)


Ingredients & Cooking Directions for Bánh Bò - Cow Cakes

Kitchen Equipment used in this Video

Portable gas cooker: http://amzn.to/2ox0xLQ  
Clear bowls: http://amzn.to/2nAy4Um  
Glass food storage: http://amzn.to/2oe4Ajh
Stainless steel pot:  http://amzn.to/2p4NIeC
Measuring cup: http://amzn.to/2niHwi5  
Small white bowls: http://amzn.to/2p5ydCv  
Rectangle plate: http://amzn.to/2oSW1Jt

Estimated Servings: 30 small cakes

Step 1: Prepare flour mix

1 ¼ cups water

When making steamed rice cakes start off with by pouring all of the ingredients into a bowl and mix them together. Then cover the mixture and set it aside to let it rest for 1-2 hours.

Step 2: Make sweet cream

¼ cup water

Add all your ingredients in a small pot and turn your stove on medium low. Then stir all of the ingredients together until the sugar completely dissolves. Remove the mixture from the heat when it is warm but not boiling. Finally allow it to cool off completely at room temperature.

Step 3: Color the cows


Pour the sweet cream into the flour mixture and mix it up. Then divide the mixture into however many colors you would like your cow cakes to be. Add your food colors into the different containers and stir them up. Finally allow them to rest for 1 hour before steaming.

Step 4: Steam the cakes

Water for steaming

Make sure to fill the bottom compartment of your steamer with water ¾ of the way up. Place the top compartment over the bottom compartment and add the small bowls or a muffin tin on the top compartment of your steamer. Cover your steamer with a lid and turn your stove on high. When the water comes to a boil and steams up, pour the colorful mixture in the bowls or muffin tin. Cover the steamer with a lid and steam the cakes for about 10-15 minutes or until they are spongy, fluffy and the tops erupt.

***IMPORTANT: Make sure to wipe the water off your steamer lid every 2-3 minutes of steaming to prevent it from falling into your cakes or tie a kitchen towel on the inside of your lid to absorb the water. This will prevent your cakes from being too wet and having the wrong consistency.

Enjoy!

6 comments:

  1. Do I need to grease the bowls before pouring in the batter for this banh bo hap?

    ReplyDelete
    Replies
    1. You can grease the bowls if needed but do not add too much grease because that will make your banh bo oily. If you have bowls that are non stick, greasing them will not be necessary. I hope that helps and happy cooking!

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  2. Does the baking powder you use the American kind or is it the asian kind? I have the American kind in handy and would like to know if I can use that kind?

    ReplyDelete
    Replies
    1. Here is the type I used: http://amzn.to/2q0rEOU

      Delete
  3. oooh... i'm glad i found this. i am making them, to your measurements, RIGHT NOW. i will update! :)

    http://www.theymaysaythatimadreamer.blogspot.com

    ReplyDelete
  4. Thanks, this year you get lot of opportunity and share more foodie blog and its recipe.restaurant in satya nketan delhi

    ReplyDelete