Banh U Recipe

I whipped up this coconut rice cake the other day and it was seriously the easiest, most comforting dessert ever with its combo of sticky rice flour, coconut milk, and a hint of egg for richness, even though I kinda messed up a few steps like any normal 10th grader would.

I love my Banh U recipe cuz it combines rice flour and tapioca starch with a hint of coconut milk. I think the granulated sugar and egg contributes to a richer texture with balanced nutritional value.

My favorite part is adding sesame seeds for a satisfying crunch and extra flavor.

Ingredients

• Rice Flour: Provides mostly carbohydrates for energy while giving structure and a light, chewy texture.
• Tapioca Starch: Adds smoothness and stickiness that helps keep the banh u delightfully soft.
• Coconut Milk: Contributes creaminess and healthy fats that lends a rich flavor overall.
• Sugar: Lends natural sweetness which helps balance flavors, even though its pretty high in calories.
• Egg: Optional but adds extra richness and binds the ingredients together in a tasty way.
• Salt: Brings out the other flavors and keeps things well balanced in taste.
• Baking Powder: Helps the batter rise, making your banh u light and fluffy.
• Sesame Seeds: Adds a crunch and nutty flavor as a garnish for extra texture.

Ingredient Quantities

• 2 cups rice flour (a mix of glutinous and regular works good)
• 1/2 cup tapioca starch
• 1 cup water
• 1/2 cup coconut milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg (optional, if you want a richer texture)
• Sesame seeds for garnish (optional but adds a nice crunch)

How to Make this

1. In a large bowl, mix together the rice flour, tapioca starch, granulated sugar, salt and baking powder until they are evenly combined.

2. In another bowl, whisk the water, coconut milk, and egg (if using) until well blended.

3. Slowly add the wet ingredients into the dry mix, stirring constantly to avoid lumps from forming.

4. Let the batter sit for about 10 minutes so the flours can really soak up the liquids.

5. While waiting, grease a heat-proof dish or pan that will fit into your steamer so the cake won’t stick.

6. Pour the batter into the prepared dish and, if desired, sprinkle sesame seeds evenly on top for a little extra crunch.

7. Set up your steamer with boiling water and carefully place the filled dish inside, cover it tightly.

8. Steam the batter on medium heat for around 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

9. When done, take the dish out from the steamer and let it cool for a few minutes.

10. Slice up your Banh U and enjoy it warm or let it cool completely, whichever you prefer.

Equipment Needed

1. Measuring cups and spoons for getting all your ingredients right
2. A large mixing bowl for the dry mix
3. A smaller bowl for the wet ingredients
4. A whisk to blend the liquids
5. A spatula or wooden spoon for stirring the batter
6. A tool like a brush or non-stick spray to grease your heat-proof dish or pan
7. A heat-proof dish or pan that fits nicely in your steamer
8. A steamer with a lid to cook the cake evenly
9. A toothpick to check if it’s done
10. A knife for slicing the cake once it cools a bit

FAQ

• Q: What exactly is Banh U?
  A: Its a Vietnamese treat made with rice flour and coconut milk that ends up soft and chewy. It’s perfect for a sweet dessert snack.
• Q: Can I omit egg if I dont have one?
  A: Yeah, you can totally leave the egg out if you wanna keep it dairy free or simply prefer a lighter texture.
• Q: Why do we use tapioca starch in the recipe?
  A: The tapioca starch gives the batter that extra chewiness and helps it hold together while being cooked.
• Q: Is it ok to substitute coconut milk with regular milk?
  A: You can swap it for regular milk if needed, but keep in mind that the flavor will change a bit since coconut milk makes it super creamy.
• Q: How do I get that extra crunch from sesame seeds?
  A: Just sprinkle some sesame seeds on top before cooking. It gives a nice texture and a little extra flavor kick.

Banh U Recipe Substitutions and Variations

• If you don’t have tapioca starch, you can use cornstarch instead which works pretty well.
• If you’re short on rice flour, try mixing all-purpose flour with a bit of cornstarch to get a similar texture.
• Out of coconut milk? Regular milk with a splash of coconut extract can do the trick.
• No baking powder? Mix 1/2 teaspoon baking soda with 1/4 teaspoon cream of tartar as a substitute.
• If you prefer to skip the egg, you could use 1/4 cup unsweetened applesauce to keep the recipe moist.

Pro Tips

Here’s a reworked version of the recipe with a few extra pro tips to help you get it just right:

Ingredients:
• 2 cups rice flour (a mix of glutinous and regular works good)
• 1/2 cup tapioca starch
• 1 cup water
• 1/2 cup coconut milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg (optional if you want a richer texture)
• Sesame seeds for garnish (optional but adds a nice crunch)

Instructions:
1. First, mix together the rice flour, tapioca starch, sugar, salt and baking powder in a big bowl. Make sure everything is well combined.
2. In another bowl, beat the water, coconut milk and egg (if using) until they are nicely blended.
3. Gradually pour the wet stuff into the dry mix while stirring constantly so you dont get lumps. It might help to stir slowly at first.
4. Let the batter rest for about 10 minutes. This resting time lets the flours absorb the liquids and improves the texture.
5. While you wait, grease a heat-proof pan or dish that will fit in your steamer. This stops the cake from sticking.
6. Pour the batter into your greased dish and if you want, sprinkle sesame seeds on top for that extra crunch.
7. Set up a steamer with boiling water then carefully put your dish in. Cover it tightly so the steam doesnt escape.
8. Steam on medium heat for about 20 to 25 minutes. A toothpick in the center should come out clean when its done.
9. When done, remove the dish from the steamer and let it cool a little before you slice it up for serving.
10. Enjoy your Banh U warm or cool, just how you like it.

Pro Tips:
1. Resting your batter is super important because it helps the flours fully absorb the wet ingredients. Trust me, this step makes a big difference in the texture.
2. Stir the wet and dry ingredients slowly and carefully. If you mix too fast, you might get lumps that are hard to beat out later.
3. Grease your dish really well. Even if it seems like an extra step, it prevents the cake from sticking, making it easier to slice and serve.
4. When steaming, check the water level in your steamer now and then to make sure it doesnt run dry, which could cause uneven cooking.

These tips can help make sure your dish comes out soft and evenly cooked. Enjoy cooking and have fun with your recipe!