i tried making vietnamese honeycomb cake
i tried making vietnamese honeycomb cake is a medium Vietnamese recipe that serves 8. 250 calories per serving. Recipe by Ash Baber on YouTube.
Prep: 17 min | Cook: 44 min | Total: 1 hr 16 min
Cost: $10.10 total, $1.26 per serving
Ingredients
- 100 g Tapioca Starch (fine powder, gives the signature chewy texture)
- 150 g Rice Flour (short‑grain rice flour, gluten‑free)
- 200 ml Coconut Milk (full‑fat canned coconut milk for richness)
- 1 tsp Pandan Extract (concentrated, gives classic green aroma)
- 150 g Granulated Sugar (white granulated sugar)
- 1 tsp Baking Powder (double‑acting)
- 2 large Eggs (room temperature)
- 1 pinch Salt (fine sea salt)
Instructions
Combine Dry Ingredients
Sift the tapioca starch, rice flour, baking powder, sugar, and a pinch of salt into a large mixing bowl.
Time: PT5M
Whisk Wet Ingredients
In a separate bowl, whisk together the eggs, coconut milk, and pandan extract until fully blended.
Time: PT3M
Make the Batter
Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and thin, similar to a pancake batter.
Time: PT5M
Preheat Oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
Prepare the Baking Tin
Lightly grease the coconut cake mold with a neutral oil or melted butter.
Time: PT2M
Fill the Tin
Pour the batter into the prepared tin, filling it about three‑quarters full.
Time: PT2M
Bake the Cake
Bake at 350°F for 12 minutes, then lower the temperature to 300°F (150°C) and bake for another 12 minutes without opening the oven door.
Time: PT24M
Temperature: 300°F
Cool and Release
Remove the tin from the oven and let the cake sit for 10 minutes. Run a silicone spatula around the edges, then gently invert the cake onto a cooling rack.
Time: PT10M
Serve
Allow the cake to cool to room temperature. Slice and serve plain or drizzle with a light coconut syrup if desired.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 35 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Vegetarian
Allergens: Eggs, Coconut
Ingredient Substitutions
- Instead of Tapioca Starch: Corn starch, Potato starch
- Instead of Rice Flour: All‑purpose flour (changes texture)
- Instead of Coconut Milk: Almond milk (different flavor)
- Instead of Pandan Extract: Vanilla extract (different flavor)
- Instead of Granulated Sugar: Coconut sugar, Brown sugar
- Instead of Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
- Instead of Eggs: Flax egg (vegan, alters texture)
Equipment Needed
- Mixing Bowl
- Whisk
- Silicone Spatula
- Baking Tin (coconut cake mold)
- Oven
- Cooling Rack
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Achieving a thin, smooth batter without over‑mixing.
- Maintaining the two‑stage baking temperature and never opening the oven early.
- Allowing the cake to rest before attempting to remove it from the mold.
Chef Tips from the Video
- Use fresh pandan extract for authentic aroma; homemade extract from blended pandan leaves yields a brighter flavor.
- For an extra glossy finish, brush the top with a thin layer of melted coconut oil immediately after removing from the oven.
Troubleshooting
Cake collapses or deflates after baking.
Ensure the oven temperature is accurate and avoid opening the door during the first 20 minutes. Also, do not over‑mix the batter.
Cake sticks to the mold and breaks apart.
Grease the mold thoroughly and let the cake rest for at least 10 minutes before attempting to release it.
Batter is too thick.
Add a tablespoon of coconut milk or water to thin it to a pancake‑like consistency.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 1 month; thaw at room temperature before serving.
Room temperature: Can sit at room temperature for up to 1 day if covered.
Make-Ahead Tips
- Bake the cake a day ahead and store it sealed; reheat briefly in a low oven before serving.
- If making a larger batch, double the recipe and use a proportionally larger mold, but keep baking times similar.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese honeycomb cake (Bánh Bò) in Vietnamese cuisine?
Bánh Bò is a traditional Vietnamese street‑food cake often enjoyed as a snack or dessert. Its honeycomb interior symbolizes lightness and is celebrated for the contrast between the soft, chewy exterior and the airy, bubbly interior.
What are the traditional regional variations of Bánh Bò in Vietnam?
In Southern Vietnam, the cake is commonly flavored with coconut milk and pandan, while Northern versions may use a plain coconut flavor or add a hint of vanilla. Some regions also incorporate a caramelized sugar topping.
How is Bánh Bò traditionally served in Vietnamese households?
It is usually served at room temperature, cut into bite‑size squares, and enjoyed with a cup of tea or coffee. Occasionally it is drizzled with a light coconut syrup for extra sweetness.
During which Vietnamese celebrations is Bánh Bò commonly prepared?
Bánh Bò is popular during Tết (Lunar New Year) and other family gatherings because its sweet, comforting flavor appeals to all ages.
What makes Bánh Bò unique compared to other Asian cakes?
The use of tapioca starch and rice flour creates a chewy, bouncy texture, while the two‑stage baking method produces the signature honeycomb pores that set it apart from typical sponge or rice cakes.
What are the most common mistakes to avoid when making Vietnamese honeycomb cake (Bánh Bò) at home?
Opening the oven too early, over‑mixing the batter, and not allowing the cake to rest before removal are the top errors that cause collapse or sticking.
Why does this Bánh Bò recipe use tapioca starch instead of wheat flour?
Tapioca starch provides the characteristic chewiness and elasticity, while wheat flour would make the cake dense and prevent the formation of the airy honeycomb structure.
Can I make Vietnamese honeycomb cake (Bánh Bò) ahead of time and how should I store it?
Yes, the cake can be baked a day ahead. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Bring it to room temperature before serving.
What texture and appearance should I look for when Bánh Bò is done cooking?
The top should be lightly golden, and the interior should be full of uniform, bubble‑like pores that give a honeycomb appearance. The cake should spring back slightly when pressed.
What does the YouTube channel Ash Baber specialize in?
The YouTube channel Ash Baber focuses on adventurous home baking, often tackling challenging or lesser‑known international desserts and sharing candid, humorous commentary throughout the process.
How does the YouTube channel Ash Baber's approach to Vietnamese cooking differ from other cooking channels?
Ash Baber blends detailed technique explanations with a light‑hearted, self‑deprecating style, emphasizing personal trial‑and‑error and encouraging viewers to attempt difficult recipes like Bánh Bò without fear.
Last updated: September 2, 2026
