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Coconut Milk Rice Cake With Cheese
Coconut Milk Rice Cake With Cheese

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Ingredients

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Bánh Bò

  • Palm sugar 200.0 g
  • Coconut milk 240.0 g
  • Salt 1.0 g
  • Coconut oil 10.0 g
  • Vani 4.0 g
  • Unsalted butter 20.0 g
  • Butter 5.0 g
  • Creamer powder 30.0 g
  • Chicken eggs 240.0 g
  • Bột năng 10.0 g
  • Baking soda 5.0 g
  • Baking powder 5.0 g

Xốt Phô Mai Dừa

Caramel Mặn

Bánh Bò Nước Dừa Phô Mai

  • Coconut meat 4.0 g
  • Sorel leaves 2.0 g
  • Garnish flowers 2.0 g

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Preparation

  1. Bánh Bò

    • Heat the coconut water with sugar until dissolved, then add all seasonings and stir until completely incorporated. Allow the mixture to cool down completely.
    • Whisk in the eggs and continue to mix thoroughly.
    • Add the flour and baking soda. Whisk well until combined, then strain the batter through a sieve.
    • Preheat the mold, brush lightly with oil, and pour in the batter. Bake at 170°C for 25 minutes. Once the timer goes off, remove the cake from the oven and invert it (flip upside down) to let it rest.

  2. Xốt Phô Mai Dừa

    • Heat the coconut oil, coconut cream, fresh coconut water, Best Foods mayonnaise, cheese powder, salt, and sugar until completely dissolved, then chill.
    • Blend the xanthan gum and lecithin into the coconut sauce base until fully emulsified.
    • Transfer the sauce into a whipping siphon and charge with 2 gas chargers.

  3. Caramel Mặn

    • Combine 80g of sugar with a small amount of water and cook until it turns into a golden caramel. Carefully stir in 40g of water to stop the cooking process and lower the temperature.
    • Cook the mixture until completely dissolved, strain it through a sieve, and store in the refrigerator.

  4. Bánh Bò Nước Dừa Phô Mai

    • Plate the finished product and garnish for service.