As the sun rose over my kitchen one lazy weekend morning, the sweet scent of coconut filled the air, instantly transporting me to the vibrant streets of Vietnam. I had a sudden craving for Banh Bo Nuong, those delightful Vietnamese coconut pancakes that are as fun to make as they are to eat. With the perfect blend of chewy texture and sweet coconut filling, these pancakes are a far cry from your quick breakfast fix.
With just a handful of ingredients, including fresh coconut and a touch of vanilla, you can whip up a breakfast masterpiece that’ll wow family and friends alike. Each pancake is a tiny wonder, filled with layers of flavor and love. Plus, it’s a refreshing change from fast food mornings, transforming your table into a little corner of Southeast Asia. Dive into this recipe with me and let’s make some magic happen in the kitchen!
Why love Banh Bo Nuong so much?
Unique Flavor: These coconut pancakes deliver an exotic twist that tantalizes your taste buds like no other breakfast can.
Chewy Texture: The combination of rice and tapioca flour creates a delightful chewiness that contrasts beautifully with the sweet coconut filling.
Fun to Make: With an easy process to follow, you’ll find joy in creating these little masterpieces.
Impressive Presentation: Your family and friends will be wowed by the vibrant appearance and rich flavors of these pancakes.
Perfect for Any Meal: Whether breakfast, dessert, or a snack, Banh Bo Nuong fits the bill, making it a versatile recipe to have on hand!
Elevate your breakfast game and explore more delightful dishes like these Vietnamese Coconut Pancakes.
Banh Bo Nuong Ingredients
• To create the perfect Banh Bo Nuong, gather these fresh ingredients!
For the Pancake Batter
- Medium fresh coconut – this adds authentic flavor and texture to your pancakes.
- Sugar (3 tbsp, 37 g) – enhances the sweetness of the coconut filling.
- Rice flour (5 tbsp, 50 g) – provides a light texture that’s essential for a delicate pancake.
- Tapioca flour (6 tbsp, 50 g) – contributes to the signature chewiness of Banh Bo Nuong.
- Instant yeast (1/2 tsp) – helps create a lovely rise, giving your pancakes a delightful fluff.
- Baking powder (1/2 tsp) – works alongside the yeast for an airier texture.
- Salt (1/8 tsp) – balances the sweetness, enhancing overall flavor.
- Full-fat coconut milk (1/4 cup, 60 ml) – infuses richness and depth of coconut taste.
- Water (1/4 cup, 60 ml) – helps achieve the right batter consistency.
- Vanilla extract (1 tsp, 5 ml) – offers a warm, inviting aroma that complements the coconut.
For the Filling
- Sugar (1/4 cup, 50 g) – sweetens the coconut mixture for a deliciously indulgent filling.
- Rice flour (1 tbsp, 10 g) – combined with water, it’s used to make a paste for topping the pancakes.
- Water (1/4 cup, 60 ml) – mix with rice flour to create a smooth paste for sealing in flavor.
Gather these ingredients, and let your culinary journey into the world of Banh Bo Nuong begin!
How to Make Banh Bo Nuong
-
Grate the coconut: Start by grating the fresh coconut with a box grater or food processor until you have a generous amount, then set it aside.
-
Mix coconut and sugar: In a mixing bowl, combine the grated coconut with 3 tablespoons of sugar, ensuring everything is well-mixed and the coconut absorbs the sweetness.
-
Combine dry ingredients: In another bowl, whisk together the rice flour, tapioca flour, 1/4 cup of sugar, instant yeast, baking powder, and salt until fully blended for a smooth pancake batter base.
-
Stir in wet ingredients: Gently mix the coconut milk, water, and vanilla extract into the dry mixture. Stir until just combined; you want a thick yet slightly pourable batter.
-
Prepare rice flour paste: In a small bowl, mix 1 tablespoon of rice flour with 1/4 cup of water, stirring until you achieve a smooth paste. This will help seal the filling.
-
Cook the batter: Heat a non-stick pan over medium heat, then pour a portion of pancake batter into the pan, cooking until small bubbles begin to form on the surface, signaling it’s time for the filling.
-
Add the coconut filling: Spoon a small amount of the sweet coconut mixture onto the uncooked batter, allowing it to sit in the center.
-
Seal with rice paste and flip: Drizzle a little of the rice flour paste over the filling, then carefully flip the pancake. Cook until the other side is golden brown, and the pancake is cooked through.
Optional: Serve warm with a drizzle of honey or syrup for an extra sweet touch.
Exact quantities are listed in the recipe card below.
Banh Bo Nuong Variations
Feel free to put your own twist on this delightful dish with these easy variations!
- Dairy-Free: Substitute full-fat coconut milk with almond or soy milk for a lighter pancake.
- Sugar-Free: Use your favorite sugar substitute to create a guilt-free version without compromising flavor.
- Add Some Spice: Include a pinch of cinnamon or nutmeg to the batter for an extra layer of warmth and richness.
- Fruit-Filled: Incorporate fresh fruits like bananas or berries into the filling for a burst of freshness and flavor.
- Nuts for Crunch: Fold in chopped nuts like cashews or almonds to add a delightful crunch to your pancakes.
- Savory Twist: Swap the coconut filling for sautéed vegetables and cheese for an unexpected savory breakfast treat.
- Flavorful Extracts: Try experimenting with different extracts—like almond or coconut—for a unique aromatic touch.
- Spicy Kick: Add diced jalapeños or a sprinkle of chili flakes to the batter for an adventurous spicy pancake experience!
What to Serve with Banh Bo Nuong?
Transform your breakfast into a stunning feast with these delightful pairings that elevate the deliciousness of your coconut pancakes.
-
Fresh Mango Slices: The tropical sweetness of ripe mango complements the rich coconut flavor, adding a refreshing contrast to each bite.
-
Coconut Whipped Cream: Light and airy, this topping enhances the coconut element in the pancakes while providing a creamy texture that melts in your mouth.
-
Honey Drizzle: A touch of golden honey brings a natural sweetness that blends beautifully with the pancakes, making every mouthful indulgently blissful.
-
Fruit Salad: A vibrant mix of seasonal fruits adds freshness and color to your meal, balancing the richness of the pancakes with a burst of natural juice.
-
Vietnamese Iced Coffee: The bold flavor of this coffee pairs perfectly with the pancakes, offering a delightful wake-up call alongside your sweet breakfast.
-
Toasted Coconut Flakes: Sprinkle these crunchy flakes on your pancakes for added texture and a deeper coconut flavor, creating an irresistible combination.
-
Thai Tea: This creamy tea provides a unique sweetness that harmonizes nicely with the coconut pancakes, elevating your breakfast experience to new heights.
-
Syrup Varieties: Consider trying pandan or coconut syrup for a unique twist that will surprise and delight your palate with its intriguing flavors.
Serve up your Banh Bo Nuong with any of these scrumptious sides, and watch your loved ones savor each moment around the table!
Make Ahead Options
These Banh Bo Nuong are perfect for meal prep enthusiasts! You can grate the fresh coconut and mix it with sugar up to 24 hours in advance, storing it in an airtight container in the refrigerator to maintain freshness. Additionally, you can whisk together the dry ingredients (rice flour, tapioca flour, sugar, yeast, baking powder, and salt) and keep them stored separately for up to 3 days. When you’re ready to enjoy these delightful pancakes, simply blend in the wet ingredients, cook, and add the coconut filling. This simple planning allows you to serve restaurant-quality Banh Bo Nuong with minimal effort on busy mornings!
How to Store and Freeze Banh Bo Nuong
Room Temperature: Banh Bo Nuong can be kept at room temperature for up to 2 hours if they’re wrapped tightly to maintain moisture and freshness.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat for the best texture.
Freezer: For longer storage, freeze the pancakes separated by parchment paper in an airtight container for up to 1 month. Thaw and reheat in a skillet or microwave when ready to enjoy.
Reheating: When reheating, add a splash of coconut milk or water to the pancakes to revive their moisture and flavor. Enjoy your delightful Banh Bo Nuong!
Expert Tips for Banh Bo Nuong
Use Fresh Coconut: The taste of Banh Bo Nuong greatly improves with fresh coconut. Avoid pre-packaged shredded coconut for the best flavor and texture.
Batter Consistency: Ensure your pancake batter is thick but pourable. Too runny may not hold the coconut filling well, leading to messy pancakes.
Heat Control: Maintain medium heat while cooking. Too high can burn the pancakes quickly, while too low may result in undercooked centers.
Don’t Overfill: When adding the coconut filling, use a small spoonful. Overstuffing can make flipping difficult and lead to spills.
Experiment with Flavors: Consider adding spices like cinnamon or a pinch of nutmeg to the batter for a unique twist on traditional Banh Bo Nuong.
Serve Immediately: These pancakes are best enjoyed fresh off the pan. Keep them warm in a low oven until ready to serve for a delightful experience!
Banh Bo Nuong Recipe FAQs
What coconut should I use for Banh Bo Nuong?
Absolutely! For the best flavor and texture, I recommend using a medium fresh coconut. Look for one that feels heavy for its size and has a hard shell without any dark spots, indicating freshness.
How should I store leftover Banh Bo Nuong?
You can keep Banh Bo Nuong at room temperature for up to 2 hours, ensuring they are wrapped tightly to maintain moisture. For longer storage, place them in an airtight container in the fridge where they’ll last up to 3 days. Just reheat over low heat in a pan to enjoy!
Can I freeze Banh Bo Nuong? How?
Very! You can freeze these delightful pancakes by separating them with parchment paper in an airtight container. They will stay fresh for up to 1 month. When you’re ready to indulge, just thaw and reheat in a skillet or microwave. The added moisture from a splash of coconut milk during reheating helps restore their delightful taste.
What if my pancake batter is too runny?
The consistency of your pancake batter is key! If you find your batter is too runny, mix in an extra tablespoon of rice flour to thicken it until you reach a perfect, pourable consistency. This will help your pancakes hold the filling better and create a delightful texture.
Are Banh Bo Nuong suitable for a gluten-free diet?
Absolutely! The primary ingredients, rice flour and tapioca flour, are gluten-free, making Banh Bo Nuong a delicious option for those avoiding gluten. Just make sure all other ingredients, like baking powder, are certified gluten-free, too!
What toppings or accompaniments go well with Banh Bo Nuong?
I often enjoy these pancakes warm with a drizzle of honey or syrup for a touch of sweetness. Fresh fruits like mango slices or a sprinkle of toasted coconut can elevate the experience, adding even more flavor and visual appeal to your meal!
Discover Banh Bo Nuong: Irresistible Vietnamese Coconut Pancakes
Ingredients
Equipment
Method
- Start by grating the fresh coconut with a box grater or food processor until you have a generous amount, then set it aside.
- In a mixing bowl, combine the grated coconut with 3 tablespoons of sugar, ensuring everything is well-mixed and the coconut absorbs the sweetness.
- In another bowl, whisk together the rice flour, tapioca flour, 1/4 cup of sugar, instant yeast, baking powder, and salt until fully blended for a smooth pancake batter base.
- Gently mix the coconut milk, water, and vanilla extract into the dry mixture. Stir until just combined; you want a thick yet slightly pourable batter.
- In a small bowl, mix 1 tablespoon of rice flour with 1/4 cup of water, stirring until you achieve a smooth paste. This will help seal the filling.
- Heat a non-stick pan over medium heat, then pour a portion of pancake batter into the pan, cooking until small bubbles begin to form on the surface.
- Spoon a small amount of the sweet coconut mixture onto the uncooked batter, allowing it to sit in the center.
- Drizzle a little of the rice flour paste over the filling, then carefully flip the pancake. Cook until the other side is golden brown.