The Best Vietnamese Honeycomb Cake Recipe FT. Nikkie(bopha Thi Son)

Ingredients

• 12 pieces Eggs (large or medium, room temperature)
• 1 can (≈400 ml) Coconut Milk (full‑fat canned coconut milk, shake well before opening)
• 2 cups Granulated Sugar (white granulated sugar)
• 14 ounces Tapioca Starch (also called tapioca flour, whole 14‑oz bag)
• 2 teaspoons Baking Powder (double‑acting)
• 4 teaspoons Pandan Extract (concentrated, very sticky; handle with gloves to avoid staining skin)
• 1 drop Green Food Coloring (optional, gel food coloring for brighter hue)
• 1 spray Cooking Spray (non‑stick spray; can substitute melted butter or oil)

Instructions

1. Preheat Oven and Pan

   Set the oven to 350°F (177°C) and place the empty bundt pan inside to preheat for about 15 minutes.

   Time: PT15M

   Temperature: 350°F

2. Whisk Eggs and Coconut Milk

   In a large mixing bowl, crack 6 eggs, add half of the canned coconut milk, and whisk vigorously until the mixture is smooth and slightly frothy.

   Time: PT5M

3. Add Pandan Extract

   Stir in 2 teaspoons of pandan extract (wear gloves to avoid staining) and whisk briefly to combine.

   Time: PT1M

4. Combine Dry Ingredients

   In a second bowl, whisk together 1 cup sugar, 7 oz (half bag) tapioca starch, 1 teaspoon baking powder, and a drop of green food coloring if desired.

   Time: PT3M

5. Mix Wet and Dry Mixtures

   Pour the wet egg‑coconut mixture into the dry bowl and whisk until the batter is smooth, thick, and free of lumps.

   Time: PT4M

6. Strain (Optional)

   Pass the batter through a fine mesh strainer into a clean bowl to ensure a perfectly smooth texture.

   Time: PT2M

7. Grease the Pan

   Remove the hot pan from the oven (use mitts) and spray generously with cooking spray or brush with melted butter.

   Time: PT1M

8. Fill the Pan

   Pour the batter into the greased bundt pan, tapping the pan lightly on the counter to release air bubbles.

   Time: PT1M

9. Bake

   Bake for exactly 40 minutes. The cake should turn a light golden‑green and spring back when gently pressed.

   Time: PT40M

   Temperature: 350°F

10. Cool and Unmold

    Turn off the oven, leave the door ajar, and let the cake rest in the pan for 10 minutes. Then invert onto a cooling rack and let cool completely.

    Time: PT10M

11. Repeat for Second Cake

    While the first cake cools, repeat steps 1‑10 with the remaining batter to bake the second honeycomb cake.

    Time: PT1H15M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: egg replacer (for vegans)
• Instead of Coconut Milk: almond milk (will change flavor)
• Instead of Granulated Sugar: coconut sugar, brown sugar
• Instead of Tapioca Starch: cornstarch
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Pandan Extract: pandan paste, vanilla extract (different flavor)
• Instead of Cooking Spray: butter, vegetable oil

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Fine Mesh Strainer (optional)
• Bundt Cake Pan (9‑inch)
• Oven
• Cooling Rack (optional)
• Spray Bottle (cooking spray) (optional)

Critical Steps — Do Not Skip

• Preheat the oven and bundt pan to ensure even rise.
• Whisk eggs and coconut milk until completely smooth.
• Combine wet and dry mixtures without leaving lumps.
• Bake for exactly 40 minutes – no more, no less.
• Cool in pan briefly before unmolding to prevent breakage.

Chef Tips from the Video

• Use chilled bundt pans; the sudden temperature shock creates the signature honeycomb holes.
• Room‑temperature eggs blend more easily with coconut milk, giving a smoother batter.
• A light dusting of powdered sugar or toasted coconut flakes adds a nice finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap 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 be prepared up to 2 hours ahead and kept refrigerated; give it a quick whisk before baking.
• Baked cakes freeze well – slice and wrap each piece before freezing.

Frequently Asked Questions