I know I haven’t been posting that much. I feel kind of guilty! I always take pictures of my food, post them on Instagram, tell myself I’ll post the recipe, then never get to it! Lemme tell ya, with a young baby to take care of, cooking mostly everything from scratch and keeping my Instagram account active, it’s hard to find the time to sit down and just… write. I’m even starting school up again on Monday. Time is going to seem minimal, but I will try my best to keep up with my posts.

Anyhow, A couple weeks ago my mother-in-law made banh bo from a prepared package of flour she brought back from Vietnam, the results were good. Then last week she made banh bo from a package she bought at an Asian store here I don’t know what she did to it but it was like eating plain old tapioca. She also tried to use the same package to make banh bo nuong, It was interesting, in a bad way. Anyhow, I told her I’d find a recipe and make it. She said I wouldn’t be able to do it because she’s tried many times and can never get it right. That’s something I really dislike, when someone says I’m not able to do something. I always prove them wrong, just like this time… I’ve proved her wrong. I searched and researched about making this snack/dessert and found a really great recipe. Mine didn’t rise as much as it’s supposed to, I think perhaps it needed to be baked a little longer even though after the initial 10 minutes at 350˚ and 30 minutes at 300˚ I added another 15, to make a total of 45 minutes at 300˚ (the oven at my mother-in-law’s is really small and old so that could’ve contributed to the non-rising factor). Mine still came out good, but hopefully yours will come out better!

Ingredients:

• 1 1/4 cups Tapioca flour
• 4 oz (1/2 cup) Coconut Milk
• 1 bag Alsa Brand Single Acting Baking Powder, 11grs (use any brand you prefer but it has to be Single Acting)
• 6 large Eggs or 7 small Eggs
• 1 cup Sugar
• 1/2 teaspoon Pandan Extract (lá dứa) and 1/2 bag Vanilla Sugar or use only Pandan Extract or Pure Vanilla Extract
• 2 teaspoons roasted sesame seeds, optional

Directions: