Bánh Bò Nướng
100ml Pandan Juice
100ml Coconut Milk
100ml Heavy Cream
1/3rd teaspoon Pandan Extract
310g Tapioca Flour
20g Rice Flour
1/2 teaspoon Salt
1 tablespoon Coconut Oil
2 teaspoon Baking Powder
Mix wet ingredients
Break egg yolks (do not beat eggs).
Add sugar, flours, salt and wet mix into eggs. Mix slowly until flour is mixed in.
Pass batter through sieve twice.
Cover and let rest for 30 minutes.
Bake on second bottom rack (preheat with tin)
Add oil and mix.
Add baking powder with batter and sieve twice.
Oil and grease pan, pour in batter.
Bake at 180 C for 20 minutes (until cake has risen slightly) then 170C for 35-40minutes (until middle can’t inflate anymore).
Cool upside in oven with door open slightly.