Banh Bo Nuong Recipe- Vietnamese Baked Honeycomb Cake
Light, fluffy, and lightly chewy Vietnamese cake with great coconut and pandan aromas. For extra crunch, chew and visual appeal, bake the cake!
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Course cake, Dessert
Cuisine vietnamese
Servings 2 CAKES
Calories 512 kcal
1 heavy-cast bundt cake pan (12 cups)
3 large mixing bowls
1 OXO silicone spatula
1 fine stainless-steel strainer
1 balloon whisk
1 electric hand mixer at low speed
- 240 g (14 fl oz) coconut milk
- 50 g defrosted pandan leaves
- 1 bag vanilla powder
- Large whole eggs - 530g
- 360g granulated white Sugar
- 250 g tapioca starch
- nonstick cooking spray
- 1/2 teaspoon granulated salt
- 20 g Rice flour
- 2 bags Single-acting Alsa baking flour
- 1 tablespoon coconut oil. Make sure it is melted. You can also use neutral cooking oil.
PANDAN EXTRACT
Wash, dry and defrost the pandan leaves thoroughly. Blend the pandan leaves with coconut milk in a Vitamix or high-speed blender until they are the same size as rice grains. It will taste bitter and more grassy if it is blended too finely. This is a picture of how small to blend the leaves.
Pour the pandan coconut milk mixture into the first bowl. Use a fine mesh strainer for as much coconut milk as possible.
BANH BO BATTER
Combine all the tapioca starch and rice flour in a second bowl. Mix well and strain through a mesh strainer to get rid of any lumps.
Combine eggs, vanilla powder, and salt in the third bowl. Mix half of the flour with an electric hand mixer at LOW speed. Continue mixing for 30 seconds.
Mix all ingredients together and let stand for 30 seconds.
Mix in the remaining flour and continue to mix for approximately 40-50 seconds.
Mix the oil with the flour for about 10 seconds.
To remove any lumps, pour all of the batter through a fine mesh strainer. Continue to do this one more time.
Spray the cake molds with cooking spray.
Slowly pour the batter into the mold. The batter should be between 1/2 to 2/3 full. It will not rise if it is too full.
BAKING
Bake at 350 degrees F in a preheated oven for 45 mins or until a cake tester comes clean. If you are using a smaller mold, reduce the cooking time.
Broil the cake for 1 minute to brown the top. The cake should be left in the oven for 10 minutes, with the door slightly open.
The cake mold should be placed upside down on a cooling rack and supported with cans or other ramekens. Before removing the cake mold from the mold, cool it completely to room temp. To speed up the process, I place a fan on it.
To remove the banh bo from the edges, you will need to use a knife to gently lift the cake out of the mold using your fingers.
Keyword banh bo, Banh Bo Nuong Recipe, how to make banh bo, Vietnamese Baked Honeycomb Cake