Sweets and drinksSteamed CakesVietnamAbout 1 hour, with 25 to 35 minutes for steaming
Banh bi do hap with coconut milk suits a light afternoon snack at home. The appeal is the chewy, soft bite and the natural orange color of the pumpkin.
The tricky part is the mash, because lumpy pumpkin leaves a gritty cake. Pushing the steamed pumpkin through a sieve gives a far smoother mash than a spoon does. The coconut milk mixture is only warmed through, never boiled.
This batch weighs about 491g, at roughly 187 calories per 100g. Steam over high heat for 25 to 35 minutes, then let the cake cool a little before slicing.
Method
Peel the pumpkin, cut it into small pieces and steam until a chopstick slides in easily.
Put 120 g coconut milk, 60 ml water, 45g kOBE Monk Fruit Blend and 1/4 teaspoon salt in a pot over low heat and stir until the mixture is warm and fully dissolved. Do not let it boil.
Sift 140 g glutinous rice flour, 20 g all purpose flour and 5 g tapioca starch into a large bowl.
Mash the pumpkin until smooth, add it to the flour, pour in all of the coconut milk mixture and stir until the batter is thick and smooth.
Pour the batter into a tin and steam over high heat for 25 to 35 minutes.
Tips
Pushing the pumpkin through a sieve is what keeps the batter smooth rather than gritty.
The coconut milk mixture only needs to be warm enough to dissolve everything, never boiling.
Sift the glutinous rice flour, all purpose flour and tapioca starch before mixing to keep lumps out.
Steam the pumpkin until a chopstick sinks in easily, since undercooked pumpkin leaves the batter gritty.
Steam over high heat for 25 to 35 minutes, and a surface that springs back under a finger means it is done.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.