Irresistible Vietnamese Honeycomb Cake Recipe

Introduction

Vietnamese honeycomb cake, or Bánh Bò Nướng, is a delightful treat known for its unique honeycomb texture and sweet, fragrant flavors. Made with coconut milk and pandan, this cake offers a chewy, airy bite that’s truly irresistible. It’s a perfect dessert to impress your friends or enjoy with a cup of tea.

Ingredients

• 14 ounces full-fat coconut milk
• 10 pandan leaves (or 1 tsp pandan extract)
• 5 large eggs
• 1 1/3 cups granulated sugar
• 1/2 teaspoon pandan extract (use 1 teaspoon if substituting for leaves)
• 1 teaspoon vanilla extract
• 1 cup tapioca starch
• 16 grams single-acting baking powder (about one packet)
• 1 pinch salt

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm for about 10 minutes.
2. Step 2: In a blender, combine the coconut milk and pandan leaves. Blend until smooth, then strain the mixture through a sieve into a bowl.
3. Step 3: In a large bowl, gently whisk together the coconut mixture, eggs, and sugar, being careful to avoid creating bubbles.
4. Step 4: Stir in the pandan extract and vanilla extract gently to keep the batter smooth.
5. Step 5: In a separate bowl, whisk together the tapioca starch, baking powder, and salt. Fold this dry mixture into the wet ingredients evenly.
6. Step 6: Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for about 60 minutes before inverting it onto a wire rack to cool completely.

Tips & Variations

• Use fresh pandan leaves for the most authentic flavor; if unavailable, pandan extract is a convenient substitute.
• Be gentle when mixing ingredients to maintain the cake’s airy texture and avoid dense spots.
• Ensure the bundt pan is well warmed to help form the characteristic honeycomb pattern.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days. Reheat gently in a microwave or steamer to restore the soft, chewy texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pandan extract instead of fresh leaves?

Yes, pandan extract works well as a substitute. Use double the amount if replacing fresh leaves to maintain the flavor intensity.

What causes the honeycomb texture in this cake?

The unique texture comes from the combination of tapioca starch, baking powder, and gentle blending, which creates air pockets during baking that form the honeycomb effect.

Irresistible Vietnamese Honeycomb Cake Recipe

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★★★★★

4.8 from 81 reviews

This irresistible Vietnamese Honeycomb Cake, also known as Bánh Bò Nướng, features a unique spongy texture with honeycomb-like air pockets achieved through tapioca starch and baking powder. Infused with fragrant pandan and rich coconut milk, this cake offers a delightful balance of sweet, creamy, and aromatic flavors. Perfect for those wanting to experience a classic Southeast Asian dessert that is both visually stunning and delicious.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Wet Ingredients

• 14 ounces full-fat Coconut Milk
• 10 pieces fresh Pandan Leaves (or substitute with 1 tsp pandan extract)
• 5 large Eggs
• 1.33 cups Granulated Sugar (adjust to taste)
• 0.5 teaspoon Pandan Extract (double if substituting for leaves)
• 1 teaspoon Vanilla Extract

Dry Ingredients

• 1 cup Tapioca Starch
• 16 grams Single Acting Baking Powder (approximately one packet)
• 1 pinch Salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm up for about 10 minutes. This helps with even baking and better crust formation.
2. Make Pandan Coconut Milk Mixture: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until smooth and fragrant, then strain the mixture through a sieve into a bowl to remove solids, ensuring a smooth batter.
3. Combine Wet Ingredients: In a large mixing bowl, gently whisk together the pandan coconut milk mixture, 5 large eggs, and 1 1/3 cups granulated sugar. Whisk carefully to dissolve sugar without creating excess bubbles for a smooth texture.
4. Add Flavorings: Stir in 0.5 teaspoon pandan extract and 1 teaspoon vanilla extract gently into the wet mixture to enhance and deepen the aromatic flavor profile.
5. Prepare Dry Ingredients: In a separate bowl, whisk together 1 cup tapioca starch, 16 grams single acting baking powder, and a pinch of salt until evenly combined.
6. Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet batter using a spatula, mixing just enough to combine without deflating the batter, preserving the airy quality needed for honeycomb texture.
7. Bake the Cake: Carefully pour the batter into the preheated bundt pan, spreading evenly. Bake in the oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
8. Cool and Serve: Remove the cake from the oven and let it cool for about 60 minutes in the pan. Once cooled, invert the cake onto a wire rack to release from the bundt pan. Slice and serve to enjoy the delicate honeycomb texture and rich flavors.

Notes

• Using fresh pandan leaves imparts the best authentic aroma, but pandan extract is a convenient alternative.
• Allow the cake to cool completely as the texture sets and the honeycomb effect improves.
• Using a bundt pan is crucial for the cake’s shape and baking consistency.
• Do not overmix the batter to avoid collapsing the air bubbles responsible for the cake’s spongy texture.
• Single acting baking powder is preferred for this recipe to control leavening timing.

Keywords: Vietnamese Honeycomb Cake, Bánh Bò Nướng, pandan cake, coconut milk cake, Southeast Asian dessert, steamed sponge cake