Neha Patil (Editor)

Bánh bò

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Type
  
Sponge cake

Place of origin
  
Vietnam (see text)

Course
  
Dessert

Bánh bò httpsiytimgcomvixzOOlXw3Y4Imaxresdefaultjpg

Main ingredients
  
Rice flour, Water, Sugar, Baker's yeast, Coconut milk

Similar
  
Sugar, Water, Bánh, Bánh chuối, Coconut milk

Ca ch la m ba nh bo nu o ng ra n cha o honeycomb cake recipe bika ambon


Bánh bò is a sweet, chewy sponge cake from Vietnam. It is made from rice flour, water, sugar, and yeast, and has a honeycomb-like appearance on the inside due to the presence of numerous small air bubbles. Coconut milk is also usually a part of the batter, imparting a slight flavor and aroma of coconut. The cake is of Southern Chinese origin, although the Chinese version, called bái táng gāo (白糖糕), does not contain coconut milk.[1] Bánh bò are generally eaten as a dessert, although they may also be consumed as an accompaniment to a meal.

Contents

B nh b vietnamese steamed rice cake cow cake


Etymology

Bánh bò Cch lm bnh b ngon nht lambanh365com

In the Vietnamese language, bánh means "cake", and bò can either mean "cow" or "to crawl". According to Paulus Huỳnh Tịnh Của's 1895 dictionary Đại Nam quốc âm tự vị, the dessert is named for its resemblance to a cow's udder, implying that the name was shortened from bánh vú bò. However, according to a popular folk etymology, bò refers to how the cake "crawls" up to the rim of the bowl when steamed to completion.

Bánh bò Cch lm bnh b ngon nht lambanh365com

Bánh bò is to be distinguished from the less common bánh bó ("pressed cake"), a fruit cake found in Quảng Ngãi Province; bò ("cow", "beef") is pronounced with a falling tone, whereas bó ("pressed") has a rising tone.

Varieties

There are varieties of bánh bò:

Bánh bò Cch lm bnh b hp mm dai thm ngon ng cht Nam b Hi Qun

  • Bánh bò nướng (literally "baked bánh bò") - This variety of bánh bò is cooked by baking in a pan in an oven. It is generally off-white or yellowish-white in color on the inside and golden on the outside by caramelized coconut milk. Individual cakes are often large in size, in which case a serving will consist of a slice rather than the whole cake.photo This variety is definitely served alone.
  • Bánh bò hấp (literally "steamed bánh bò") is similar in appearance to the baked version. These cakes are often small in size, ball-shaped and cooked from liquid. Bánh bò hấp may be white in color, green (by Pandanus amaryllifolius extract), pink or pale purple (by magenta plant extract).[2] There are three ways to serve this variety. Like bánh bò nướng, it can be used alone. It can be put in the middle of bánh tiêu (Chinese hollow doughnuts) and served. Also, people enjoy them in a small dish with coconut milk sauce including tapioca starch on top and a little bit muối mè or muối đậu phộng (literally: sesame salt and peanut salt, respectively).[3]
    • Bánh bò Cch lm bnh b hp nc da ngon

  • Bánh bò sữa (nướng) (literally "(baked) milk bánh bò") is a brand new variety of bánh bò appearing in mid-2000s. Coconut milk, the official traditional ingredient is replaced by condensed milk or milk powder. The variety is cooked in a small pan.
  • Bánh bò dừa (literally "coconut bánh bò") is the latest variety of bánh bò appearing in late 2000s. It is not generally recognized because it seems totally different from three above mainly from core ingredients. Core ingredients are wheat powder, hen eggs, baking soda and obviously sweetened coconut. It tastes much leathery, seldom hard crispy and silky in skin as opposed three above. In the middle, there is sweetened coconut with cooked mung bean.

    • Bánh bò Hng dn cch lm bnh b hp bnh b nng ng cht nam b Vo

    The South Indian steamed rice cake called idli is similar in texture, although idli are never sweet. However, the dish is quite similar to the Vattayappam (a type of appam from Kerala, India.)

    References

    Bánh bò Wikipedia
    (Text) CC BY-SA