My Bánh bò nướng (Vietnamese Honeycomb Cake) won a ribbon at the state fair!
I’m really proud of this cake!! It’s a pretty technical recipe and I had a lot of flops before I got the desired tunneling/honeycomb effect. This is my second year entering, but first year winning!
2 cups tapioca flour or starch (265 grams) 1/4 cups rice flour (34 grams) 1 Tbsp double acting baking powder (NOT single acting) (15grams) 1 (14 fl oz) can coconut milk (I use Aroy-D brand) (400ml) 1 1/4 cups sugar (260grams) 1 tsp salt (6grams) 1 tsp pandan extract or more (6grams) 6 eggs (room temp) (300grams) 2 tbsp melted coconut oil (or other neutral oil of your choice) (26grams) INSTRUCTIONS
1) Preheat the oven to 350’ with the baking pan inside to heat up.
2) In a small pan, add in the coconut milk, sugar, and salt. Heat until the sugar is dissolve but not boiling. You should feel no grittiness on the bottom. Let it cool over ice water if needed for faster preparation. Set aside.
3) In a bowl, measure out the tapioca flour, rice flour, and double acting baking powder. Whisk well. Set aside.
4) In another bowl, crack 6 eggs. With a fork, gently poke the yolks and break it apart along with the whites but do not whisk or create any air bubbles. This will cause too much air pockets in the cake during baking time which cause the cake to deflate once it’s cooled. Then add in the cooled coconut sugar mixture and add in 1 tsp of pandan extract. Add more pandan if it’s too light for you. Mix gently. Then add in the dry ingredients and mix gently. There will be chunks of the starches, but that’s okay. The batter will go over a strainer. You just want to mix the starch well enough into the eggs/coconut sugar mixture just so it’s hydrated (again, don’t create too much air pocket).
5) Then pour the chunky batter over a bowl with a strainer. Use a spatula to break apart any chunky parts. Once it’s been well strained, add in the melted coconut oil. Mix gently. By this time the oven should be preheated and the pan should be nice and hot.
6) Get the pan out of the oven and spray it generously with cooking spray. Pour the batter on and stick it back to the oven. Let it cook for at least 40-45 minutes until the cake is cooked in the middle. I cooked mine for 45 minutes. Then turn off the oven heat, open the oven door slightly and let the cake rest inside for 20 minutes.
7) After 20 minutes of resting, take the cake out, flip it over on a board and cut. You can cool it longer if it’s too hot to handle. Cut into your desire size and enjoy! YUM!
Kalik2015
It looks delicious 😋 I love pandan and wish I could find it where I live. It adds a subtle flavor that’s so unique and fresh.
CarsonWentzGOAT1
That looks tasty
Tangy94
You just unlocked a core memory for me! Ive been trying to figure out what this is called for over a decade! My grandmother (100% vietnamese) used to bring me mini versions of this from our local asian market and i absolutely loved them. I tried asking her to write down the name for me but she’s 80 and doesn’t remember what im talking about. So thank you SO much!
kelly0991
Did you get this perfect first try? I’ve attempted many times with only one success
___tulip___
How did it taste? I could never make mine taste like the ones I get from an Asian stores😮💨
MamabearZelie
Beautiful! I want to try this sometime. It looks like it’s gluten free, too (I’m gluten intolerant).
Rock_Me_DrZaius
I got that same bundt pan. I love it.
Stonerchansenpai
the tunneling in the cake gives me the chills
nervouscomposure
Amazing job! These are so difficult to get right, you nailed it and it looks delicious!
Codilious44
That looks so cool. I’m getting all types of Halloween ideas.
weeef
congratulations! lovely texture and color
Reasonable-Wheel8326
Both textures, inside and out, are so cool, it looks so light and tasty!
SexDeathGroceries
Thanks for the recipe! I’ve never had rhis cake, do you generally eat it warm?
Kong_AZ
Nice! My wife makes that. It isn’t easy to get right. The taste can change dramatically depending on the temps of some of the ingredients.
EverydayImHufflin_
bruh this looks sooooo fire. thank you for posting recipe !!
Sea-Highlight-4095
I’ve never even heard of that. It looks so cool!
hannahcshell
This is one of the coolest cakes I’ve ever seen! I can almost feel the texture under my teeth, very well done.
lerenardetlarose
Saving this! Looks amazing!
orjaneson
Looks amazing, well done!!🥹
infinitezest_1
Is this calling for regular rice flour or glutinous rice flour?
ilovecats511
That looks sooo good
joupertrouper
Oh wow I’ve never heard of this cake before. We have a very similar cake called Bika Ambon in Indonesia. I know it’s common for SE Asian countries to have similar desserts and dishes but I never knew there was a similar one to Bika Ambon. Looks good!
onlyalillost
Thanks for posting the recipe! I love this cake and enjoy making it, but my results have been inconsistent based on different recipes. This one looks great!
expertrainbowhunter
There’s a similar Indonesian cake. Would like to try this one and see if they taste similar as well
gerald-the-dinosaur
I’ve never had that before and it looks awesome!!
KerryDontCarey
never heard of this cake. Is it traditionally that color? is it from food coloring?
27 Comments
Recipe from [Chawj Creations](https://chawjcreations.com/pandan-honeycomb-cake-banh-bo-nuong/). I followed it very closely using metric measurements. I also halved the recipe for a few batches and it still turned out well.
INGREDIENTS
2 cups tapioca flour or starch (265 grams)
1/4 cups rice flour (34 grams)
1 Tbsp double acting baking powder (NOT single acting) (15grams)
1 (14 fl oz) can coconut milk (I use Aroy-D brand) (400ml)
1 1/4 cups sugar (260grams)
1 tsp salt (6grams)
1 tsp pandan extract or more (6grams)
6 eggs (room temp) (300grams)
2 tbsp melted coconut oil (or other neutral oil of your choice) (26grams)
INSTRUCTIONS
1) Preheat the oven to 350’ with the baking pan inside to heat up.
2) In a small pan, add in the coconut milk, sugar, and salt. Heat until the sugar is dissolve but not boiling. You should feel no grittiness on the bottom. Let it cool over ice water if needed for faster preparation. Set aside.
3) In a bowl, measure out the tapioca flour, rice flour, and double acting baking powder. Whisk well. Set aside.
4) In another bowl, crack 6 eggs. With a fork, gently poke the yolks and break it apart along with the whites but do not whisk or create any air bubbles. This will cause too much air pockets in the cake during baking time which cause the cake to deflate once it’s cooled. Then add in the cooled coconut sugar mixture and add in 1 tsp of pandan extract. Add more pandan if it’s too light for you. Mix gently. Then add in the dry ingredients and mix gently. There will be chunks of the starches, but that’s okay. The batter will go over a strainer. You just want to mix the starch well enough into the eggs/coconut sugar mixture just so it’s hydrated (again, don’t create too much air pocket).
5) Then pour the chunky batter over a bowl with a strainer. Use a spatula to break apart any chunky parts. Once it’s been well strained, add in the melted coconut oil. Mix gently. By this time the oven should be preheated and the pan should be nice and hot.
6) Get the pan out of the oven and spray it generously with cooking spray. Pour the batter on and stick it back to the oven. Let it cook for at least 40-45 minutes until the cake is cooked in the middle. I cooked mine for 45 minutes. Then turn off the oven heat, open the oven door slightly and let the cake rest inside for 20 minutes.
7) After 20 minutes of resting, take the cake out, flip it over on a board and cut. You can cool it longer if it’s too hot to handle. Cut into your desire size and enjoy! YUM!
It looks delicious 😋
I love pandan and wish I could find it where I live. It adds a subtle flavor that’s so unique and fresh.
That looks tasty
You just unlocked a core memory for me! Ive been trying to figure out what this is called for over a decade! My grandmother (100% vietnamese) used to bring me mini versions of this from our local asian market and i absolutely loved them. I tried asking her to write down the name for me but she’s 80 and doesn’t remember what im talking about. So thank you SO much!
Did you get this perfect first try? I’ve attempted many times with only one success
How did it taste? I could never make mine taste like the ones I get from an Asian stores😮💨
Beautiful! I want to try this sometime. It looks like it’s gluten free, too (I’m gluten intolerant).
I got that same bundt pan. I love it.
the tunneling in the cake gives me the chills
Amazing job! These are so difficult to get right, you nailed it and it looks delicious!
That looks so cool. I’m getting all types of Halloween ideas.
congratulations! lovely texture and color
Both textures, inside and out, are so cool, it looks so light and tasty!
Thanks for the recipe! I’ve never had rhis cake, do you generally eat it warm?
Nice! My wife makes that. It isn’t easy to get right. The taste can change dramatically depending on the temps of some of the ingredients.
bruh this looks sooooo fire. thank you for posting recipe !!
I’ve never even heard of that. It looks so cool!
This is one of the coolest cakes I’ve ever seen! I can almost feel the texture under my teeth, very well done.
Saving this! Looks amazing!
Looks amazing, well done!!🥹
Is this calling for regular rice flour or glutinous rice flour?
That looks sooo good
Oh wow I’ve never heard of this cake before. We have a very similar cake called Bika Ambon in Indonesia. I know it’s common for SE Asian countries to have similar desserts and dishes but I never knew there was a similar one to Bika Ambon. Looks good!
Thanks for posting the recipe! I love this cake and enjoy making it, but my results have been inconsistent based on different recipes. This one looks great!
There’s a similar Indonesian cake. Would like to try this one and see if they taste similar as well
I’ve never had that before and it looks awesome!!
never heard of this cake. Is it traditionally that color? is it from food coloring?