This might be my favorite Vietnamese dessert - Honeycomb cake or Banh Bo Nuong. I like anything pand

Ingredients

• 1.5 cup Granulated Sugar (regular white sugar)
• 1 can Coconut Milk (full‑fat, about 400 ml)
• 1 pinch Salt (fine sea salt)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 teaspoon Pandan Extract (liquid pandan flavoring)
• 8 large Egg Yolks (separated from whites, room temperature)
• 400 g Tapioca Starch (also called tapioca flour, sifted)
• 7.5 teaspoon Baking Powder (double‑acting)
• 2 tablespoon Coconut Oil (for greasing the pan)

Instructions

1. Dissolve Sugar in Coconut Milk

   In a saucepan, combine 1½ cup granulated sugar, 1 can full‑fat coconut milk, and a pinch of salt. Heat over medium heat, stirring constantly, until the sugar fully dissolves and the mixture is smooth.

   Time: PT5M

   Temperature: medium heat

2. Add Flavorings

   Transfer the hot coconut‑sugar mixture to a large mixing bowl. Stir in 1 tsp vanilla extract and 1 tsp pandan extract until evenly incorporated.

   Time: PT5M

3. Incorporate Egg Yolks

   Using kitchen scissors, cut the yolks from the whites of 8 large eggs. Add the yolks to the bowl and whisk gently until just combined—avoid over‑beating.

   Time: PT5M

4. Add Dry Ingredients

   Sift 400 g tapioca starch into the batter. Sprinkle 7½ tsp baking powder over the mixture and whisk slowly until the batter is smooth and free of lumps.

   Time: PT3M

5. Prepare Oven and Pan

   Preheat the oven to 350°F (177°C). Lightly grease a 10‑inch bundt pan with coconut oil, making sure to coat all crevices.

   Time: PT5M

   Temperature: 350°F

6. Strain Batter into Pan

   Place a fine mesh sieve over the greased bundt pan and pour the batter through, smoothing the top with a spatula.

   Time: PT2M

7. Bake the Cake

   Bake in the preheated oven for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 350°F

8. Cool and Unmold

   When baked, remove the pan from the oven and immediately invert it onto a cooling rack. Allow the cake to cool completely upside‑down, then gently tap to release it from the pan.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: brown sugar, coconut sugar
• Instead of Coconut Milk: coconut cream diluted with water, almond milk (flavor will change)
• Instead of Vanilla Extract: vanilla bean paste, maple extract
• Instead of Pandan Extract: pandan paste, pandan leaves (steeped and strained)
• Instead of Egg Yolks: egg yolk replacer for vegans
• Instead of Tapioca Starch: cornstarch, potato starch
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Coconut Oil: vegetable oil, butter

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Scissors
• Fine Mesh Sieve
• Bundt Pan
• Oven
• Cooling Rack

Critical Steps — Do Not Skip

• Dissolving the sugar completely without scorching.
• Whisking until the batter is smooth and free of clumps.
• Greasing the bundt pan thoroughly with coconut oil.
• Baking for the full 45 minutes without opening the oven early.
• Cooling the cake upside‑down before unmolding.

Chef Tips from the Video

• Separate the egg yolks using a clean bowl; any stray whites can affect the cake’s texture.
• For an extra fragrant cake, add a few drops of pandan essence to the batter in addition to the extract.
• Use a kitchen torch to lightly caramelize the top after baking for a deeper honeycomb flavor.

Troubleshooting

Storage

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

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month.

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

Make-Ahead Tips

• The cake can be baked a day ahead; keep it wrapped to retain moisture.
• If freezing, slice before freezing for easier portioning later.

Frequently Asked Questions