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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.

Ingredients

Scale

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

Find it online: https://stirringwithstella.com/irresistible-vietnamese-honeycomb-cake-recipe/