Bánh Bò Nướng Chay (Vietnamese Baked Honeycomb Cake Eggless Version)

Here it is another recipe for bánh bò nương (Vietnamese honeycomb cake). Unlike the other recipe, this one is eggless, takes a bit longer and is a little more completed to make. I have to admit, prefer the other recipe over this one….the other one has a richer texture due to the eggs. 

Ingredients: 
-300g rice flour
-100g tapioca starch
-300g warm water
-1 tsp yeast
-300g + 1 tsp sugar
-300g coconut milk/cream
-1 tsp baking powder (single acting)

What to Do: 
Dissolve yeast in water along with 1 tsp sugar. Mix together flours and add yeast mixture, mix well. Prove for 1 hour. Meanwhile, boil together 300g sugar with coconut milk and cool to room temperature. After 1 hour knead in baking powder and then coconut milk mixture. Prove for another hour or until bubbles rise to the surface of the batter. Bake at 350’F for 30-45 mins or until golden. 

http://pwmf.blogspot.com/2006/03/bnh-b-nng-chay-vietnamese-baked.html