Irresistible Vietnamese Honeycomb Cake Recipe

Introduction

Vietnamese Honeycomb Cake, or Bánh Bò Nướng, is a delightful treat known for its unique, airy texture and subtle sweetness. This cake, infused with fragrant pandan and creamy coconut milk, offers a wonderful combination of flavors that’s sure to impress. Ready to try making this irresistible dessert at home?

Ingredients

• 14 ounces Coconut Milk (Use full-fat for richness.)
• 10 pieces Pandan Leaves (Can substitute with 1 tsp of pandan extract.)
• 5 large Eggs (Using large eggs yields the best results.)
• 1.33 cups Granulated Sugar (Adjust to taste.)
• 0.5 teaspoon Pandan Extract (Double if using extract instead of leaves.)
• 1 teaspoon Vanilla Extract (Adds depth to flavor.)
• 1 cup Tapioca Starch (Critical for signature texture.)
• 16 grams Single Acting Baking Powder (Approximately from one packet.)
• 1 pinch Salt (Balances sweetness.)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm up for about 10 minutes.
2. Step 2: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until smooth, then strain through a sieve into a bowl.
3. Step 3: In a large bowl, whisk together the coconut mixture, 5 large eggs, and 1 1/3 cups of sugar gently to avoid bubbles.
4. Step 4: Mix in 1/2 teaspoon of pandan extract and 1 teaspoon of vanilla extract into the wet mixture, stirring gently.
5. Step 5: In a separate bowl, whisk together 1 cup of tapioca starch, 16 grams of baking powder, and a pinch of salt. Fold into the wet ingredients.
6. Step 6: Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted comes out clean.
7. Step 7: Let the cake cool for about 60 minutes before inverting it onto a wire rack.

Tips & Variations

• For a stronger pandan flavor, use pandan extract instead of leaves and double the amount as suggested.
• If pandan leaves are unavailable, pure pandan extract is a convenient alternative.
• Use full-fat coconut milk for a richer texture and flavor.
• Be gentle when mixing to preserve air bubbles, which contribute to the cake’s signature honeycomb texture.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in a microwave or steamer to restore its soft, moist texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pandan extract instead of fresh pandan leaves?

Yes, you can substitute pandan leaves with pandan extract. Use about 1 teaspoon of extract for every 10 pandan leaves, but adjust to taste for stronger flavor.

Why is tapioca starch important in this recipe?

Tapioca starch provides the cake’s characteristic chewiness and bubble-like texture. It helps create the airy, honeycomb effect that makes this cake unique.

Irresistible Vietnamese Honeycomb Cake Recipe

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★★★★★

4.7 from 74 reviews

This irresistible Vietnamese Honeycomb Cake, also known as Bánh Bò Nướng, features a delicate honeycomb-like texture achieved with tapioca starch and pandan flavor. Rich with full-fat coconut milk and aromatic pandan leaves or extract, this cake is a unique treat that’s subtly sweet, fragrant, and visually stunning, perfect for impressing guests or enjoying a special dessert.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Wet Ingredients

• 14 ounces full-fat Coconut Milk
• 10 pieces Pandan Leaves (or 1 tsp pandan extract as substitute)
• 5 large Eggs
• 0.5 teaspoon Pandan Extract (double if using in place of leaves)
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 1.33 cups Granulated Sugar
• 1 cup Tapioca Starch
• 16 grams Single Acting Baking Powder (approx. one packet)
• 1 pinch Salt

Instructions

1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm for about 10 minutes, ensuring even baking and proper heat retention.
2. Blend Coconut Milk and Pandan Leaves: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until completely smooth, then strain the mixture through a sieve into a bowl to remove leaf bits, creating a fragrant base.
3. Whisk Wet Ingredients: In a large bowl, gently whisk together the pandan-infused coconut milk, 5 large eggs, and 1 1/3 cups granulated sugar, taking care to avoid creating bubbles that can affect the honeycomb texture.
4. Add Flavor Extracts: Stir in 1/2 teaspoon pandan extract and 1 teaspoon vanilla extract gently into the wet mixture to enhance the aromatic profile.
5. Combine Dry Ingredients: In a separate bowl, whisk together 1 cup tapioca starch, 16 grams of single-acting baking powder, and a pinch of salt to evenly distribute the leavening and seasoning.
6. Fold Dry Ingredients into Wet: Carefully fold the dry mixture into the wet mixture, blending until just combined to preserve the batter’s airiness and ensure the characteristic texture.
7. Bake the Cake: Pour the batter into the preheated bundt pan placed in the oven. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool and Remove: Let the cake cool in the bundt pan for about 60 minutes before inverting it onto a wire rack to fully release and cool, retaining its delicate honeycomb structure.

Notes

• Using full-fat coconut milk ensures the richest flavor and moist texture.
• Pandan leaves provide natural flavor and aroma, but pandan extract can be used in a double amount as a substitute.
• Gently whisk wet ingredients to avoid bubbles, which can impact the characteristic honeycomb texture.
• Single-acting baking powder is critical for proper leavening; do not substitute with double-acting baking powder.
• Baking in a preheated bundt pan helps achieve the unusual honeycomb texture from consistent heat exposure.
• Allow cake to cool fully in the pan before inverting to maintain structure and prevent breakage.

Keywords: Vietnamese honeycomb cake, Bánh Bò Nướng, pandan cake, coconut cake, tapioca starch cake, Asian desserts