Name: Easy Banh Bo Nuong (Vietnamese Honeycomb Cake) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: PT-490151H39M10S
Cuisine: Vietnamese
Ingredients: 14 oz coconut milk (full fat); 10 pandan leaves; ½ tsp pandan extract; ½ tsp vanilla extract; 1 ⅓ cup granulated sugar; 1 cup tapioca starch; 1 packet single acting baking powder (about 8-10 g); ½ tsp salt; 5 eggs

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Introduction

Bánh Bò Nướng, or Vietnamese Honeycomb Cake, is a delightful treat known for its light, chewy texture and subtle sweetness. Infused with fragrant pandan and rich coconut milk, this cake is a unique and satisfying dessert that’s easier to make than you might think.

The image shows a close-up of a sliced cake with three visible layers. The outer layer is golden brown with a slightly rough texture, indicating it is baked and crispy. The inside layer is bright green, glossy, and moist with a bubbly, porous texture, giving a fresh and soft appearance. The slices are arranged on a white plate, which is placed on a white marbled surface. Some green crumbs and small bits are scattered on the plate around the slices. In the background, there is a blurred view of green and white colors, possibly leaves or flowers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz coconut milk (full fat)
10 pandan leaves
5 eggs
1 ⅓ cup granulated sugar
½ tsp pandan extract
½ tsp vanilla extract
1 cup tapioca starch
1 packet single acting baking powder
½ tsp salt

Instructions

Step 1: Preheat the oven to 350°F (177°C). Place a bundt pan inside to warm while you prepare the batter.
Step 2: In a blender, combine the coconut milk and pandan leaves. Blend until fragrant, then strain the liquid into a large bowl, pressing the leaves to extract as much liquid as possible.
Step 3: Slowly mix the pandan-infused coconut milk with the eggs and granulated sugar, stirring gently to avoid bubbles. Straining the eggs beforehand can help achieve a smoother batter.
Step 4: Add pandan extract and vanilla extract to the mixture, stirring until well combined.
Step 5: In a separate bowl, whisk together tapioca starch, baking powder, and salt, then gradually add this dry mix into the wet ingredients.
Step 6: Stir the batter until smooth. Strain it through a fine mesh sieve to remove lumps and ensure even texture.
Step 7: Carefully remove the preheated bundt pan from the oven and pour in the batter. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: After baking, flip the pan upside down and let it stand for at least 60 minutes to cool completely. For best results, wait up to 2 hours.
Step 9: Run a knife around the edge of the cake to loosen it, then gently flip it out onto a serving plate.

Tips & Variations

Use fresh pandan leaves if available for the best aroma; if not, pandan extract works well as a substitute.
Straining the batter helps achieve the cake’s signature light and honeycomb texture by preventing lumps.
For a more caramelized flavor, you can toast the coconut milk gently before blending with pandan leaves.
If you don’t have a bundt pan, any tube or springform pan can be used but baking times may vary slightly.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week; bring to room temperature before serving for the best texture. Reheat gently in a steamer or microwave to restore its chewy softness.

How to Serve

The image shows several pieces of vibrant green sponge cake with a porous, moist texture inside and a light brown, slightly crispy outer layer. The cake slices are arranged close together on a white plate, placed on a white marbled surface. In the foreground, there are delicate white flowers with green stems adding a fresh, natural touch to the scene. The photo is bright and detailed, focusing on the airy texture of the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What makes Bánh Bò Nướng different from other cakes?

This cake’s chewy, honeycomb-like texture comes from tapioca starch and the unique steaming and baking method, setting it apart from typical flour-based cakes.

Can I substitute tapioca starch with another flour?

Tapioca starch is key to the cake’s texture, so substituting it with regular flour or cornstarch will change the chewiness. It’s best to use tapioca starch for an authentic result.