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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
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course cake, Dessert
Cuisine vietnamese
Servings 2 CAKES
Calories 512 kcal

Equipment

  • 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

Ingredients
  

  • 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.

Instructions
 

  • Preheat your oven to 350 degrees F

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