Bánh Bò Muffins

Ingredients

• 0.75 cup tapioca starch
• 0.25 cup rice flour
• 0.33 cup granulated sugar
• 0.5 cup full-fat coconut milk
• 0.25 cup warm water
• 1.25 tsp instant yeast
• 1 tbsp fresh pandan juice
• 0.5 tsp pandan extract
• 0.5 tsp vanilla extract
• 1 large egg
• 0.125 tsp salt
• neutral oil (for greasing the muffin tin)

Steps

1. 1

   In a small bowl, combine the warm water and instant yeast. Let it sit for about 5-10 minutes until it becomes foamy.

2. 2

   In a large mixing bowl, whisk together the tapioca starch, rice flour, granulated sugar, and salt.

3. 3

   Add the full-fat coconut milk, pandan juice, pandan extract, vanilla extract, and the egg to the dry ingredients.

4. 4

   Pour in the activated yeast mixture and whisk the batter until it is completely smooth and no lumps remain.

5. 5

   Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest in a warm spot for about 1 to 1.5 hours, or until the surface is covered in tiny bubbles.

6. 6

   Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with neutral oil and place it in the oven for 5 minutes to get the tin hot.

7. 7

   Carefully remove the hot muffin tin from the oven. Give the batter a final gentle stir and pour it into the muffin cups, filling them about 3/4 of the way full.

8. 8

   Bake for 20-25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.

9. 9

   Allow the muffins to cool in the tin for a few minutes before removing them. Serve warm or at room temperature.

Notes

The key to the honeycomb texture (bánh bò) is the fermentation from the yeast and ensuring the batter is bubbly before baking. Heating the muffin tin before adding the batter helps create a better crust and rise.

Nutrition per serving

• dessert
• Vietnamese
• gluten-free
• baked
• muffin
• pandan
• coconut
• rice cake