Sweet Bánh Mì

Banh Mi Polish

1. Make the polish by mixing flour, water and yeast, keep it aside for 30 mins or double in size. 

Baguette

1. Mix all the Baguette ingredients and polish in the mixing bowl. Mix it for about 5 minutes on medium speed and 10 minutes on the high speed. Rest the dough for 20 minutes
2. Knock down the dough and cut it into 100g each. Roll it into a Baguette shape and proof it for 1.5 to 2 hours until triple in size. Don't over proof it. 
3. Make sure you keep spraying it when proofing, don't let the dough get dry. 
4. Score the bread and put in the oven in 200°C for 10 minutes.

Kem Chuoi

1. Mix coconut milk, condensed milk, salt, sugar, and pandan leaves in the pot. 
2. Stir it and heat up on medium heat. 
3. Dilute Tapioca starch with 1/2 cup of water. Pour the mixture into the pot and keep stirring it until thickened.
4. Turn off the heat and remove the pandan leaves. Place baking paper on the tray, put on sliced banana and pour the mixture. 
5. Sprinkle with desiccated coconut and roasted peanuts on the top and put it in the freezer over night or until frozen.

Cream Cheese Sauce

1. Mix all the ingredients in the mixing bowl, mix it with the hand mixer until thickened and incorporated (don't over mix).

Assemble Banh Mi Kem Chuoi

1. Cut the baguette
2. Spread with any fruit jam of your choice
3. Place the cut kem chuoi 
4. Pour on some cream cheese sauce then blow torch
5. Sprinkle with toasted coconut flakes and enjoy