Vietnamese Chewy Pandan Honeycomb Cake Recipe – Bánh Bò Nướng Lá Dứa

July 21, 2020Van
Blog post

Prep time: 10 minutes

Cook time: 1 hour

Serves: 10

Honeycomb Cake is a Vietnamese dessert that has a chewy mochi-like texture, it’s flavored with pandan which is derived from a tropical plant that grows in Southeast Asia. I’d say the flavor profile can be compared to a mild vanillaesque essence + coconut. It get’s it’s name from the unique crumb pattern that looks similar to a honeycomb – this cake can be finicky to make, the most important tip I can tell you is to avoid over mixing the eggs which causes it to rise too much and collapse, so you end up with a very dense texture. I’ve included all the tips and tricks that I’ve learned to ensure you end up with a beautiful honeycomb cake.

Vietnamese Chewy Pandan Honeycomb Cake Recipe - Bánh Bò Nướng Lá Dứa

Vietnamese Chewy Pandan Honeycomb Cake Recipe - Bánh Bò Nướng Lá Dứa

Vietnamese Chewy Pandan Honeycomb Cake Recipe - Bánh Bò Nướng Lá Dứa

Print Recipe

Vietnamese Chewy Pandan Honeycomb Cake Recipe - Bánh Bò Nướng Lá Dứa

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Serves: 10

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Ingredients

Method

  • 1)

    Pre-heat your oven to 450°F. Crack 3 Large Eggs into a bowl, gently break the yolks with a whisk and add ¾ Cup Granulated Sugar – stir gently clockwise with a whisk until the eggs look combined. **Do not beat the eggs, you want to avoid creating bubbles – if you whisk the eggs vigorously you’ll end up with a dense cake. Set the bowl aside

  • 2)

    In a separate bowl, add 1 Cup Tapioca Starch, 2 Tablespoons Rice Flour, 2 Teaspoons Double Acting Baking Powder – stir very well with a whisk. Add ¾ Cup Coconut Milk, 3 Tablespoons melted Butter, 1 Teaspoon Pandan Paste, 1 Teaspoon Coconut Extract and whisk very well until it looks smooth and there are no lumps. Add in the egg mixture and stir gently clockwise with a silicone spatula until it looks smooth and combined.

  • 3)

    Generously spray your bundt pan with baking spray or coat well with oil. Pour the batter into the pan and place onto the middle rack of your pre-heated oven. Turn the temp down to 350°F and bake for 45-50 Minutes – a skewer inserted should come out with only a few crumbs.

  • 4)

    Immediately flip the bundt pan over to cool on a a rack. The cake may release from the pan on it’s own – if it doesn’t, wait until the pan is cool, and use a small spatula or butter knife to loosen it from the pan. Slice & Enjoy!

    *You can double the recipe to cook in a larger 10 Cup Bundt Pan, follow the same steps, baking time will be a little longer, 80-90 Minutes or until a skewer inserted comes out clean.

Notes

   

 










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