Easy Banh Bo Nuong (Vietnamese Honeycomb Cake)
Banh Bo Nuong or Vietnamese honeycomb cake is one of the most popular cakes in Vietnamese cuisine. It is characterized by a beautiful honeycomb appearance and a yummy pandan, coconut flavor. Learn all the ins and outs of making this classic Vietnamese dessert including what goes into getting the perfect honeycomb appearance.
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 350 degrees F (177 degrees C). Put the bundt pan in the oven to preheat.
- 2
Blend together 14 oz of coconut milk and 10 pandan leaves. Strain the liquid into a large bowl. Press the leaves into a fine mesh sieve to get as much of the coconut milk out as possible.
- 3
Mix coconut milk with 5 eggs and 1 ⅓ cup of granulated sugar slowly, preventing the formation of bubbles. I like to strain the eggs through a fine mesh sieve to help it better incorporate.
- 4
Add ½ tsp of pandan extract and ½ tsp of vanilla extract to the mixture and mix until combined.
- 5
Mix 1 cup of tapioca starch, 1 packet of single acting baking powder, and ½ tsp of salt and add into the mixture.
- 6
Stir until combined. Strain the batter through a fine mesh sieve to get rid of any lumps. This helps the tapioca starch incorporate into the batter.
- 7
Retrieve the bundt pan from the oven and pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.
- 8
Once done, flip pan over and let it stand for at least 60 minutes until it is completely cool. I like to do this for up to 2 hours.
- 9
Run a knife around the edge of the cake to release it. Flip it upside down to release the cake from the pan.