Bánh Bò Nướng – Vietnamese Honeycomb Cake Recipe
Bánh bò nướng, also known as Vietnamese Honeycomb Cake, is a unique and delightful dessert characterized by its airy, spongy texture with a signature honeycomb pattern. Made from tapioca starch, coconut milk, pandan extract, and eggs, this cake is lightly sweetened and has a subtle tropical flavor. It is baked until golden brown and traditionally garnished with grated coconut, offering a perfect balance of chewiness and moisture that makes it a favorite Vietnamese treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 250 ml unsweetened full-fat coconut milk
- 2 teaspoons pandan extract
- 6 eggs
- 3 tablespoons coconut oil
- 80 ml water
Dry Ingredients
- 160 g tapioca starch
- 1 tablespoon rice flour
- 100 g sugar
- 2.5 teaspoons baking powder
Others
- Oil for greasing the pan
- 1 handful grated coconut for garnish
Instructions
- Preheat the oven: Set your oven to 180°C (356°F) to ensure it's at the right temperature when you're ready to bake the cake.
- Beat the eggs: Crack the 6 eggs into a mixing bowl and lightly beat them with a fork. Avoid overmixing to maintain the cake’s characteristic honeycomb texture.
- Combine wet ingredients: Add the 3 tablespoons of coconut oil, 80 ml water, 250 ml coconut milk, and 2 teaspoons pandan extract into the bowl with the eggs. Mix gently until fully incorporated.
- Mix dry ingredients: In a separate bowl, combine 160 g tapioca starch, 1 tablespoon rice flour, 100 g sugar, and 2.5 teaspoons baking powder. Stir the dry ingredients well to blend.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the egg and wet ingredient mixture. Stir slowly and carefully until the batter is smooth and all ingredients are well combined.
- Prepare the mold and bake: Lightly grease a savarin mold or similar baking pan with oil to prevent sticking. Pour the batter evenly into the greased mold.
- Bake the cake: Place the mold in the preheated oven and bake for approximately 50 minutes or until the cake is set and the top turns a light golden brown.
- Garnish and serve: Once baked, remove the cake from the oven and allow it to cool slightly. Garnish the top with a handful of freshly grated coconut before serving for added texture and flavor.
Notes
- Light beating of the eggs is crucial to retain the cake’s spongy, honeycomb texture.
- Use pandan extract for an authentic flavor and aroma; if unavailable, pandan leaves can be infused in the coconut milk as a substitute.
- Greasing the mold well is important as the cake is sticky due to tapioca starch.
- Adjust sugar according to your taste preference; this is on the sweeter side typical for Vietnamese desserts.
- Serve the cake fresh or at room temperature for best texture and flavor.
