How to make Banh Bo Nuong "Pandan Honeycomb Cake" with Lanie Cooks

Ingredients

• 8 large Eggs (room‑temperature)
• 1 stick Unsalted Butter (melted; optional for richer texture)
• 1 can Coconut Milk (about 400 ml, full‑fat)
• 2 cups Granulated Sugar (white sugar)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tsp Pandan Extract (gives green color and aroma)
• 2 tsp Baking Powder (double‑acting)
• 2 packets Vanilla Sugar (found in Asian baking section)
• 1 pinch Salt (balances sweetness)
• 1 cup Tapioca Flour (also called tapioca starch; gives chewy texture)
• 2 tbsp Vegetable Oil (for greasing the pan)

Instructions

1. Gather Ingredients & Preheat Oven

   Measure all ingredients, set out room‑temperature eggs, and preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

2. Melt Butter

   Melt the stick of butter in a small saucepan over low heat until fully liquid; set aside to cool slightly.

   Time: PT5M

3. Whisk Eggs Slowly

   In a large mixing bowl, whisk the 8 eggs gently, just enough to break the yolks without creating a frothy mixture.

   Time: PT5M

4. Add Wet Ingredients

   Stir in the coconut milk, melted butter, vanilla extract, and pandan extract into the eggs. Mix gently until just combined.

   Time: PT3M

5. Combine Dry Ingredients

   In a second bowl, whisk together tapioca flour, baking powder, vanilla sugar packets, granulated sugar, and a pinch of salt.

   Time: PT5M

6. Mix Wet and Dry

   Pour the dry mixture into the wet mixture and fold with the whisk or paddle attachment, moving in a single direction. Stop once the batter is just incorporated; it will be slightly lumpy.

   Time: PT5M

7. Strain the Batter

   Pass the batter through a fine‑mesh strainer into a clean bowl, using a spatula to help it through. This removes lumps and aerates the batter.

   Time: PT5M

8. Rest the Batter

   Let the strained batter sit at room temperature for 20 minutes. This allows the leavening agents to activate and creates the honeycomb structure.

   Time: PT20M

9. Grease the Bundt Pan

   Brush the bundt pan generously with vegetable oil and the remaining melted butter, ensuring all crevices are coated.

   Time: PT3M

10. Transfer Batter to Pan

    Pour the rested batter into the prepared bundt pan, smoothing the top with a spatula.

    Time: PT2M

11. Bake

    Place the pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted near the edge comes out clean.

    Time: PT45M

    Temperature: 350°F

12. Residual Oven Heat

    Turn off the oven, crack the door open slightly, and let the cake sit for an additional 5 minutes to finish cooking gently.

    Time: PT5M

13. Cool & Invert

    Remove the pan from the oven, let it cool in the pan for 10 minutes, then run a thin knife around the edges and invert the cake onto a serving plate.

    Time: PT10M

14. Slice and Serve

    Allow the cake to cool completely, then slice and enjoy the honeycomb texture.

    Time: PT5M

Nutrition Facts

Calories

170

Protein

4g

Carbohydrates

25g

Fat

6g

Fiber

0.5g

Ingredient Substitutions

• Instead of Eggs: Egg substitute (for vegans)
• Instead of Unsalted Butter: Margarine, Vegetable oil (reduce amount)
• Instead of Coconut Milk: Coconut cream (use half amount), Almond milk (different flavor)
• Instead of Granulated Sugar: Coconut sugar, Brown sugar (adds caramel note)
• Instead of Vanilla Extract: Vanilla sugar (increase by 1 tsp)
• Instead of Pandan Extract: Pandan paste (use 1 tsp)
• Instead of Baking Powder: Homemade (1 tsp baking soda + 2 tsp cream of tartar)
• Instead of Vanilla Sugar: 1 tsp vanilla extract + 1 tbsp sugar
• Instead of Salt: Sea salt
• Instead of Tapioca Flour: All‑purpose flour (changes texture), Cornstarch
• Instead of Vegetable Oil: Butter, Non‑stick spray

Equipment Needed

• Mixing Bowl
• Hand Whisk or Stand Mixer
• Fine Mesh Strainer
• Measuring Cups and Spoons
• Spatula
• Bundt Pan (or regular cake pan)
• Oven
• Cooling Rack (optional)
• Knife (optional)
• Saucepan (for melting butter) (optional)

Critical Steps — Do Not Skip

• Strain the batter through a fine mesh to remove lumps.
• Rest the batter for 20 minutes before baking.
• Bake at the correct temperature and time.
• Grease the bundt pan thoroughly to ensure easy release.

Chef Tips from the Video

• Room‑temperature eggs trap air better, giving the honeycomb rise.
• Straining the batter twice (once before rest, once after) yields an ultra‑smooth crumb.
• A small amount of melted butter in the batter adds richness without compromising texture.
• If you prefer a brighter green, add a few drops of green food coloring along with the pandan extract.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• The batter can rest up to 30 minutes before baking.
• Baked cake can be made a day ahead and stored refrigerated.
• Freeze individual slices for quick snack portions.

Frequently Asked Questions