Irresistible Vietnamese Honeycomb Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
