Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe

Introduction

Vietnamese Honeycomb Cake is a delightful treat known for its unique, airy texture and fragrant pandan flavor. This rich, coconut milk-based cake features a signature honeycomb-like appearance that’s as beautiful as it is delicious. Perfect for special occasions or a unique dessert experience at home.

Ingredients

• 14 ounces full-fat Coconut Milk
• 10 pieces Pandan Leaves (or 1 teaspoon pandan extract)
• 5 large Eggs
• 1.33 cups Granulated Sugar
• 0.5 teaspoon Pandan Extract (double if not using 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 up 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 pandan mixture, eggs, and sugar, taking care to avoid incorporating bubbles.
4. Step 4: Stir in the pandan extract and vanilla extract gently to combine.
5. Step 5: In a separate bowl, whisk together the tapioca starch, baking powder, and salt. Fold this dry mixture into the wet ingredients until just combined.
6. Step 6: Pour the batter into the warmed bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean.
7. Step 7: Allow the cake to cool in the pan for about 60 minutes, then carefully invert it onto a wire rack to cool completely.

Tips & Variations

• For authentic flavor, use fresh pandan leaves, but pandan extract is a convenient substitute if unavailable.
• Be gentle when mixing to keep the batter smooth and avoid toughening the cake texture.
• Use a single-acting baking powder for the best rise and honeycomb effect—double-acting may alter the texture.
• Serve chilled for a refreshing dessert or at room temperature.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. When refrigerated, allow the cake to come to room temperature before serving, or warm gently to restore softness. Avoid freezing as it may affect the delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pandan extract instead of fresh pandan leaves?

Yes, pandan extract is a good alternative. Use double the amount compared to fresh leaves to achieve a comparable flavor.

What gives the cake its honeycomb texture?

The unique texture comes from the combination of tapioca starch and single-acting baking powder, which creates bubbles during baking, forming the signature honeycomb holes.

Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe

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★★★★★

4.5 from 119 reviews

• Author: Mariam
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This irresistible Vietnamese Honeycomb Cake, known as Bánh Bò Nướng, is a beautifully textured, sweet, and fragrant dessert that showcases the unique flavors of pandan and coconut milk. With its signature honeycomb-like holes and chewy yet soft consistency, this cake is a delightful treat perfect for any occasion. The recipe involves blending fresh pandan leaves with coconut milk, incorporating tapioca starch for that characteristic texture, and baking the batter in a heated bundt pan to achieve its iconic appearance.

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Ingredients

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Wet Ingredients

• 14 ounces full-fat Coconut Milk
• 10 pieces fresh Pandan Leaves (or 1 tsp pandan extract)
• 5 large Eggs
• 1.33 cups Granulated Sugar
• 0.5 teaspoon Pandan Extract (double if used instead of leaves)
• 1 teaspoon Vanilla Extract

Dry Ingredients

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

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm it up for about 10 minutes. Warming the pan helps in creating the characteristic texture of the cake.
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 smooth to infuse the milk with pandan flavor, then strain through a sieve into a bowl to remove any leaf fibers.
3. Mix Wet Ingredients: In a large bowl, gently whisk together the strained coconut pandan mixture, 5 large eggs, and 1 1/3 cups of granulated sugar. Stir gently to avoid creating too many air bubbles which can affect the texture.
4. Add Flavorings: Mix in 0.5 teaspoon pandan extract (if used) and 1 teaspoon vanilla extract into the wet mixture, stirring gently to blend the flavors evenly.
5. Combine Dry Ingredients: In a separate bowl, whisk together 1 cup tapioca starch, 16 grams single acting baking powder, and a pinch of salt. This dry mix contributes to the cake’s signature honeycomb texture and balanced flavor.
6. Fold Dry into Wet: Carefully fold the dry ingredients into the wet mixture until fully incorporated, maintaining a gentle approach to keep the batter airy and tender.
7. Bake the Cake: Pour the batter into the preheated bundt pan and bake in the oven for 50 to 55 minutes or until a toothpick inserted into the cake comes out clean, indicating it is fully cooked with the right texture.
8. Cool and Serve: Allow the cake to cool in the pan for about 60 minutes before inverting it onto a wire rack to finish cooling. Serving the cake once fully cooled helps to firm up the honeycomb structure and enhances its chewy softness.

Notes

• For pandan flavor, using fresh pandan leaves is preferable, but pandan extract can be substituted — if using extract, double the amount to 1 teaspoon.
• Ensure the bundt pan is warmed before adding batter to encourage the development of the distinctive honeycomb holes in the cake.
• Sifting or straining the pandan-coconut milk mixture removes fibrous leaf bits for a smooth batter and final texture.
• Avoid whisking too vigorously to keep the batter free of excess bubbles which can interfere with the cake’s texture.
• Using tapioca starch is crucial for achieving the cake’s traditional chewy and airy honeycomb texture.
• The cake is best served once fully cooled; it can be enjoyed plain or with a drizzle of coconut cream or fresh fruit.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vietnamese

Keywords: Vietnamese Honeycomb Cake, Bánh Bò Nướng, pandan cake, coconut cake, chewy dessert, tapioca starch cake, Asian dessert