Vietnamese Honeycomb Cake (Bánh Bò Nướng)
What is Bánh Bò Nướng?
Bánh bò nướng is a Vietnamese baked honeycomb cake made from tapioca starch, eggs and coconut milk, flavored with pandan. As it bakes, it develops a chewy, springy interior full of honeycomb-like strands and a golden crust.
We made this honeycomb cake over Christmas with the family and it was a hit - I prefer my Banh Bo Nuong not overly sweet (so adjust the sugar amount to your preference).
I used Viva Naturals 100% Organic Extra-Virgin Cold-Pressed coconut oil to grease my pan - it worked perfectly and the cake slide right out! Use my code 'ANG10' for 10% off your order!
Watch How to Make It
Watch this recipe on Instagram
Vietnamese Honeycomb Cake (Bánh Bò Nướng)
Ingredients
- 3¼ cups tapioca starch 400 g
- 8 eggs
- 1 can coconut milk 13.5 oz can
- 1.5 cup sugar
- Pinch salt
- 7.5 teaspoon baking powder
- 2 tablespoon pandan extract amount can vary depending on brand
- 1 tablespoon vanilla extract
- Viva Naturals coconut oil
Instructions
- In a small pot, heat your coconut milk with 1.5 cup of sugar and a pinch of salt. Heat until the sugar is dissolved and then turn off the heat. Allow this to cool completely before proceeding.
- Preheat your oven to 350 F.
- In a large mixing bowl, add the combined coconut milk mixture with 1 teaspoon vanilla extract and pandan extract. Gentle combine well.
- Add your eggs and gently combine until completely mixed- do not over beat!! Overbeating will prevent the honeycomb texture later.
- Slowly add your tapioca starch and baking powder. Mix gently.
- Oil your Bundt pan with Viva Naturals coconut oil. Then using a strainer, add your batter into the tin to prevent clumps.
- Bake the cake for 45 mins.
- Allow to cool before removing the cake from the tin.
- Slice and serve! Enjoy!!
