Banh Bo Nuong Vietnamese Honey Comb Cake Recipes

Steps:

• Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Place a 7-inch angel food cake pan, 6-inch round cake pan with 3-inch-high walls, or 6-inch square cake pan with 3-inch-high walls on the center oven rack to preheat while you make the batter.
• In a medium bowl, stir together the tapioca flour, rice flour, and baking powder.
• In a large bowl, combine the coconut milk, sugar, coconut oil, and salt. Stir slowly with a spoon to dissolve most of the sugar, but avoid incorporating air.
• Place a sieve on top of the bowl with the coconut milk mixture. Add the eggs to the sieve and, with a fork, carefully poke to break the yolks. (Do not beat or whisk-incorporating air bubbles will prevent the cake from coming out right). Use a small rubber spatula to gently push the eggs through the sieve, discarding the membrane part of the egg whites. Clean and dry the sieve.
• Add the pandan extract to the coconut and egg mixture and stir gently with the spatula until homogenous in color, still avoiding incorporating any air. Gently stir in the dry ingredients; the batter will be lumpy.
• Set the sieve over a separate large bowl, then gently push the batter through the sieve to remove any lumps. Gently stir the batter just until homogenous.
• Carefully remove the hot pan from the oven and pour in the batter. Return the pan to the oven and bake for 45 minutes, until a skewer inserted into the center comes out sticky with a few crumbs attached. Remove from the oven and flip the pan upside down onto a wire rack. Let the cake cool for 30-60 minutes (this will prevent the cake from collapsing on itself and losing its honeycomb structure).
• Carefully run a paring knife or small offset spatula around the edges and bottom of the pan and gently unmold the cake. Slice the cake and serve with tea or coffee.
• Enjoy!

Steps:

• Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
• Sift the starch and baking powder together.
• Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
• Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
• Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan.
• Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
• Let it cool for a little before cutting.