Description
Easy Banh Bo Nuong is a traditional Vietnamese honeycomb cake known for its distinctive chewy texture and fragrant pandan-coconut flavor. Made with coconut milk, pandan leaves, tapioca starch, and eggs, this delightful dessert features a beautiful honeycomb pattern formed during baking. Perfect for those who enjoy unique, lightly sweet treats with a tropical twist.
Ingredients
Scale
Liquid Ingredients
- 14 oz coconut milk (full fat)
- 10 pandan leaves
- ½ tsp pandan extract
- ½ tsp vanilla extract
Dry Ingredients
- 1 ⅓ cup granulated sugar
- 1 cup tapioca starch
- 1 packet single acting baking powder (about 8–10 g)
- ½ tsp salt
Others
- 5 eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Place the bundt pan inside the oven as it heats to ensure it is hot before pouring the batter.
- Blend Coconut Milk and Pandan Leaves: Blend 14 oz of full-fat coconut milk together with 10 pandan leaves until fully combined. Strain the mixture through a fine mesh sieve into a large bowl, pressing on the leaves to extract as much liquid as possible.
- Mix Eggs and Sugar: Slowly whisk the coconut milk mixture with 5 eggs and 1 ⅓ cups granulated sugar, taking care to avoid creating bubbles. For extra smoothness, strain the eggs through a fine mesh sieve before incorporation.
- Add Flavors: Stir in ½ teaspoon pandan extract and ½ teaspoon vanilla extract until fully blended into the mixture.
- Combine Dry Ingredients: In a separate bowl, mix together 1 cup tapioca starch, 1 packet of single acting baking powder, and ½ teaspoon salt. Slowly add this dry mixture into the wet ingredients.
- Strain Batter: Stir until combined and then pass the batter through a fine mesh sieve to remove lumps and ensure the tapioca starch is fully incorporated.
- Bake the Cake: Remove the bundt pan from the oven and pour in the batter gently. Bake for 50 to 55 minutes, until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, invert the pan and let it rest upside down for at least 60 minutes, preferably up to 2 hours, to cool completely and set the honeycomb texture.
- Release the Cake: Run a knife around the edges of the cake to loosen it from the bundt pan, then flip it out onto a plate to serve.
Notes
- Using full-fat coconut milk enhances the richness and flavor of the cake.
- Preheating the bundt pan is essential for creating the characteristic honeycomb texture.
- Straining the batter helps achieve a smooth texture and avoids lumps from tapioca starch.
- Allowing the cake to cool completely upside down improves its structural integrity and creates the signature air pockets.
- This cake is naturally gluten-free due to the tapioca starch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Keywords: Banh Bo Nuong, Vietnamese honeycomb cake, pandan cake, coconut cake, gluten-free dessert, chewy cake, pandan coconut cake
