Wow!!! So beautiful and wonderful Bánh Bo Da Lợn Recipe by the great chef Aimee’s Cooking Perfect presentation good create good texture tender elastic good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024❤️🌟💐🧑🍳👍💕👏😘🌹⭐️👌🙏
Sister in law and I tried your recipe last night and it turn out almost perfect! We did some tweaking but overall your detail instructions help us. I’m excited to go at it again!
Hi Aimee. I made this and it’s awesome! The only thing I’d like is for it to stay soft the next day. These tend to be hard. What can I do to get that softness even a couple days later?
This will stay soft for days. However, to prevent spoilage, you have to store it in the fridge. You can pop it back into the microwave for 15 secs at a time until soft to your liking 🙂😉
Hi Aimee! Thanks for these videos. I was only able to find the bobs red mill mung bean (they are green). I didn’t realize it is different from what you used. Will it still turn out okay or should I go out and find the peeled and split mung bean?
Omg this was sooooooo delicious!!!!! I tried a diff recipe before this one and I much preferred this one!!! Kids loved it too. Only question is why does it take an hour for my last layer to cook completely?
Thanks for the recipe, mine turned out delicious but not very pretty. Two questions, did you oil the pan before steaming? And when I steamed my layers, they dud not look shiny like yours, mine were dull and kinda of bubbly looking. Could this be because the heat is too high or didn't steam long enough? Thanks
I tried this recipe and as I review this recipe again, I realized how I messed up. I didn’t read the recipe or watch the video carefully before making, so it didn’t turn out. It’s so time consuming, I don’t know if I’ll try again. LOL
Just a comment that it became firm once refrigerated so serving cold is not so nice. I found that eating it in room temperature (25-30 C) is nicer. It remains chewy.
You can also reheat in the microwave too. It will become just like new. You can start with 15 seconds and repeat until it’s warm and chewy again. Just don’t over heat. That won’t taste right either. 😉🙂
I also skipped blending the mung beans in the beginning and just blend them with the batter after dividing to 3 portions. That saved a bit of time and cake came out still smooth.
I’m a novice baker! I love this dessert. I’m also terrified to make it. After watching your video numerous times, I tried and whew it was a big success! Your measurements were dead in! Thank you Aimee!
Thank you for another successful recipe .. everyone loved it .. you are such a wonderful chef .. thank you for sharing and allowing me to try it all out and letting my family enjoy all this ❤️❤️❤️ Instead of leaving it white I decided to put pink food coloring just for Mother's Day
The ml ratio didn’t come out as expected for me. 600 ml coconut + 600 ml pandan + 700 ml mung bean = 1900 ml. But in your recipe, the liquids amount to 250 ml water + 800 ml coconut = 1050 ml. How did this happen??
Hi Aimee, I made this recipe yesterday and it turned out so delicious! I was wondering if I could decrease the sugar by a bit, and whether or not that would change the texture at all? I found the texture and chewiness just perfect, so I don't want to do anything that would mess with that. I'm a big fan of yours, I've also made your banh mi and your soft pandan rolls, you've played a huge role in teaching me how to bake bread! Thank you for all of your great work!!!
Coconut cream - 800 ml. -nước cốt dua Tapioca flour - 400 gr. -bột năng Sugar - 430 gr -đường Water - 250 ml. -nước lạnh Salt - 4 gr - muối Rice flour - 60 gr -bột gạo Mung bean - 150 gr - dau xanh không vo Pandan extract- 2-3 drops. La dua For the mung bean batter Sugar - 30 gr. Đường Water - 30 ml. Nước Yellow food coloring- 1-2 drop. 1-2 giọt Màu vàng Đó là nguyen liệu. Còn công thức chị theo video dùm em.
@tonya pham đúng rồi...ông xa mình cũng thích món này lắm mà còn đòi phải là thật ngon, làm mình phải thay đổi công thức rất là nhiều lần luôn lol. Được cung quá rồi trở thành picky 😂🤦🏼♀️
@ann tu I have never heard of this replacement. I have never done that either. I don’t think you can. This recipe needs the stretchy texture from tapioca starch.
If you don’t have a steamer you can use a pot. Add enough water to cover the beans and cook it on medium heat until it’s soft and most of the water is gone. You might have to add just a little more if needed until the beans are soft and powdery when pressed between your fingers.
Sure, shape will look different. Might be a little difficult to remove. You can essentially use anything that can withstand heat to steam the cake. If you don’t have a cake pan, use bowls. Not plastic ones of course.
Yes I have but the coconut flavor is not as pronounced. Texture is more flimsy. I prefer the coconut cream much more. Use savoy brand if you can find it.
I’ll make sure grab some Savoy cream instead of substituting with canned coconut milk. Absolutely one of my favorite desserts and cannot wait to make it tomorrow. Thank you!
@jocelyn bodado yes, use the one cup of water in the recipe to blend with the Pandan leaf and extract the juice. Make sure it still equals to 1 cup of Pandan juice. We need the exact amount to not change the texture.
Another successful recipe from Aimee👌, I’ve just made this today and turned out very yummy,chewy. I used only 1/4 recipe 😂because for only 2 people, also cutting down a lot on the amount of sugar 😍
Wow!!! So beautiful and wonderful Bánh Bo Da Lợn Recipe by the great chef Aimee’s Cooking Perfect presentation good create good texture tender elastic good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated God’s bless you and your family always with good health good luck and happiness Love stay safe in 2024❤️🌟💐🧑🍳👍💕👏😘🌹⭐️👌🙏
Sister in law and I tried your recipe last night and it turn out almost perfect! We did some tweaking but overall your detail instructions help us. I’m excited to go at it again!
That’s awesome!!! It’s very delicious. Y’all have fun!! Enjoy.
It's my favorite dessert but mine didn't turn out that great. Will have to keep practicing to prefect it.
Thank you so much for such a detailed video! I’m getting the ingredients to make this for my kids this weekend.
@charlize angel you’re welcome. My little girl loves them. I am sure yours will enjoy it too. Have fun!!! Let me know if you have any questions ❤️😉🤗
Hi Aimee....can I use coconut milk instead of coconut cream? are they interchangeable for this recipe? Thanks!
I would highly recommend coconut cream, savoy brand (not sponsoring). It’s just so much more flavorful and it’s key for this recipe 😉
Hi Aimee. I made this and it’s awesome! The only thing I’d like is for it to stay soft the next day. These tend to be hard. What can I do to get that softness even a couple days later?
This will stay soft for days. However, to prevent spoilage, you have to store it in the fridge. You can pop it back into the microwave for 15 secs at a time until soft to your liking 🙂😉
Hi Aimee! Thanks for these videos. I was only able to find the bobs red mill mung bean (they are green). I didn’t realize it is different from what you used. Will it still turn out okay or should I go out and find the peeled and split mung bean?
Peeled mung beans are needed. You can soak the green ones over night and peel them the next morning but that’s a lot of hassle. 🙂
Hi Aimee... Thank your for the recipe. Your English is great.
Awww thank you hun ❤️
Omg this was sooooooo delicious!!!!! I tried a diff recipe before this one and I much preferred this one!!! Kids loved it too. Only question is why does it take an hour for my last layer to cook completely?
Thanks for the recipe, mine turned out delicious but not very pretty. Two questions, did you oil the pan before steaming?
And when I steamed my layers, they dud not look shiny like yours, mine were dull and kinda of bubbly looking. Could this be because the heat is too high or didn't steam long enough?
Thanks
I tried this recipe and as I review this recipe again, I realized how I messed up. I didn’t read the recipe or watch the video carefully before making, so it didn’t turn out. It’s so time consuming, I don’t know if I’ll try again. LOL
Awww, sorry. Maybe later at some point you can try again. It’s very good.
I will try again, but half the recipe. My kids really liked the failed attempt.
Thank you for a great recipe! Just did it with half amount of the ingredients. Success! Turned out lovely and not too sweet, just how I like it.
Great! You’re welcome 😉
Just a comment that it became firm once refrigerated so serving cold is not so nice. I found that eating it in room temperature (25-30 C) is nicer. It remains chewy.
You can also reheat in the microwave too. It will become just like new. You can start with 15 seconds and repeat until it’s warm and chewy again. Just don’t over heat. That won’t taste right either. 😉🙂
Thanks for the tip :)
I also skipped blending the mung beans in the beginning and just blend them with the batter after dividing to 3 portions. That saved a bit of time and cake came out still smooth.
How gram of Mung beans pls
How many gram of mung beans
Hiiii . I don’t have rice flour. Is it ok if I use glutinous rice flour?
Will change the texture 🙂
Hi Aimee, What is the device you use to steam the cake?
I have one of those steamers you can get the Asian grocery stores. The metal/aluminum ones.
I’m a novice baker! I love this dessert. I’m also terrified to make it. After watching your video numerous times, I tried and whew it was a big success! Your measurements were dead in! Thank you Aimee!
Love successful stories!!! Sounds like you did a fantastic job!! Thanks for trying it out. Enjoy!! ❤️❤️❤️
Did you oil the pan before putting the mixture?
Thank you for another successful recipe .. everyone loved it .. you are such a wonderful chef .. thank you for sharing and allowing me to try it all out and letting my family enjoy all this ❤️❤️❤️ Instead of leaving it white I decided to put pink food coloring just for Mother's Day
Thank you for trying out my recipes. It’s very sweet you are making it for your family and I am very glad they liked it. 💕💕💕
Aimee's Cooking thank you so much . My next one is the Vietnamese submarine
You’re welcome. ❤️
Can you do more easy understand recipe like instead of ML use cups please
Show more of honey comb cake thank you.
You mean like different flavors?
Tried your recipe and it came out great. Thank you.
You’re welcome ❤️
The ml ratio didn’t come out as expected for me. 600 ml coconut + 600 ml pandan + 700 ml mung bean = 1900 ml. But in your recipe, the liquids amount to 250 ml water + 800 ml coconut = 1050 ml.
How did this happen??
You need to take the dry ingredients into consideration as well 🙂
Where can I find the measurements
It’s in the description box 😉
Hi Aimee, I made this recipe yesterday and it turned out so delicious! I was wondering if I could decrease the sugar by a bit, and whether or not that would change the texture at all? I found the texture and chewiness just perfect, so I don't want to do anything that would mess with that.
I'm a big fan of yours, I've also made your banh mi and your soft pandan rolls, you've played a huge role in teaching me how to bake bread! Thank you for all of your great work!!!
Awww, thank you!! You can absolutely decrease the sugar amount. It won’t affect the texture 😁
Do you grease the pan before you add the batter to steam?
I made it just now from the other video n faileddddd so sad! This is my second chance n if it doesn’t work I will give up!
Good luck.
Hi
Welcome ❤️
Có thể cho mình xin công thức bằng tiếng việt được không ?
Coconut cream - 800 ml. -nước cốt dua
Tapioca flour - 400 gr. -bột năng
Sugar - 430 gr -đường
Water - 250 ml. -nước lạnh
Salt - 4 gr - muối
Rice flour - 60 gr -bột gạo
Mung bean - 150 gr - dau xanh không vo
Pandan extract- 2-3 drops. La dua
For the mung bean batter
Sugar - 30 gr. Đường
Water - 30 ml. Nước
Yellow food coloring- 1-2 drop. 1-2 giọt Màu vàng
Đó là nguyen liệu. Còn công thức chị theo video dùm em.
Wow look so perfect
Thank you!
What brand of pandan extract do you use? Does it matter which brand?
Use butterfly brand if you can find it.
Ong xa minh love mon nay nhieu lam!!
@tonya pham đúng rồi...ông xa mình cũng thích món này lắm mà còn đòi phải là thật ngon, làm mình phải thay đổi công thức rất là nhiều lần luôn lol. Được cung quá rồi trở thành picky 😂🤦🏼♀️
Aimee's Cooking Sound just like mine. LOL 😝
Looks yummy gonna try this
Can you please do bánh bò nướng
It’s on the channel already 😉
Coconut cream it’s the same as coconut milk?
Use coconut cream because it is more flavorful
Do I need to do anything to the pan to prepare it for the mixture?
Not at all. No need to grease it.
Can I use mung bean starch instead tapioca?
@ann tu I have never heard of this replacement. I have never done that either. I don’t think you can. This recipe needs the stretchy texture from tapioca starch.
How long do you steam the mung bean after soaking? Thank you!
About 20-25 minutes, just until it powdery when pressed between your fingers 🙂
@@AimeesCooking thank you!
You’re welcome 😉
How do I steam the Ming bean?
If you don’t have a steamer you can use a pot. Add enough water to cover the beans and cook it on medium heat until it’s soft and most of the water is gone. You might have to add just a little more if needed until the beans are soft and powdery when pressed between your fingers.
How much mung beans? 2 cups? or 1 bag (400g)? Thanks
150 gr
@@AimeesCooking how do you cool it down? Outside or in the fridge? Thanks
Outside
Can we use a bundt cake pan??
Sure, shape will look different. Might be a little difficult to remove. You can essentially use anything that can withstand heat to steam the cake. If you don’t have a cake pan, use bowls. Not plastic ones of course.
Have you tried this with coconut milk, or does it have to be cream?
Yes I have but the coconut flavor is not as pronounced. Texture is more flimsy. I prefer the coconut cream much more. Use savoy brand if you can find it.
I’ll make sure grab some Savoy cream instead of substituting with canned coconut milk. Absolutely one of my favorite desserts and cannot wait to make it tomorrow. Thank you!
You’re welcome. Let me know how you like this version.
Can I use real pandan leaves extract?
@jocelyn bodado yes, use the one cup of water in the recipe to blend with the Pandan leaf and extract the juice. Make sure it still equals to 1 cup of Pandan juice. We need the exact amount to not change the texture.
Is there any way to convert this recipe into cups, tsp, etc I don't own a scale.
Best to use a scale but I will try to convert it the next time I make it, soon.
I actually went and bought a scale lol. Thank you for another amazing recipe!
You’re are awesome!!! Yes, use the scale. It’s going to be delicious 😋 enjoy and you’re welcome !!
Another successful recipe from Aimee👌, I’ve just made this today and turned out very yummy,chewy. I used only 1/4 recipe 😂because for only 2 people, also cutting down a lot on the amount of sugar 😍
@cam pham thank you for trying. You’re the best!!!