Bánh Bò Nướng - Vietnamese Honeycomb Cake

Ingredients

• 5 leaves Fresh Pandan Leaves (washed and trimmed)
• 1/3 cup Water (for blending pandan)
• 1 cup Coconut Cream (full‑fat, combined with water to total 1 1/3 cup)
• 3 drops Yellow Food Coloring (gel or liquid)
• 5 drops Green Food Coloring (gel or liquid)
• 7 pieces Large Eggs (room temperature; use 8 if eggs are small)
• 4 tablespoons Unsalted Butter (melted; divided for batter and greasing pan)
• 1 cup Tapioca Flour (also called tapioca starch)
• 1 cup Rice Flour (white rice flour)
• 1 cup Granulated Sugar (fine granules)
• 1/2 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking Powder (regular active baking powder)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and allow it to preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Baking Pan

   Line the 9‑inch round pan with parchment paper, then brush the parchment and pan surface with a thin layer of melted butter.

   Time: PT5M

3. Make Pandan Juice

   Cut the pandan leaves into small pieces, blend with 1/3 cup water, then strain through a fine mesh. Add coconut cream to the strained liquid until the total volume reaches 1 1/3 cup. Stir in 3 drops yellow and 5 drops green food coloring until evenly mixed.

   Time: PT5M

4. Lightly Beat Eggs

   Break the 7 large eggs into a bowl, whisk gently for 30‑45 seconds—just enough to combine, not to incorporate too much air.

   Time: PT2M

5. Combine Wet Ingredients

   Pour the pandan‑coconut mixture into the lightly beaten eggs and stir gently until just combined.

   Time: PT2M

6. Mix Dry Ingredients

   In a large mixing bowl, whisk together tapioca flour, rice flour, granulated sugar, salt, and baking powder until uniformly combined.

   Time: PT3M

7. Combine Wet and Dry

   Make a well in the dry mixture, pour in the egg‑pandan liquid, and mix with a whisk until the flour is mostly dissolved (2‑3 minutes).

   Time: PT3M

8. Strain and Add Butter

   Pass the batter through a fine mesh strainer into a clean bowl to remove any remaining lumps, then stir in the remaining melted butter.

   Time: PT2M

9. Fill Pan and Bake

   Pour the smooth batter into the prepared pan, spreading evenly. Bake at 350°F for 50‑55 minutes.

   Time: PT55M

   Temperature: 350°F

10. Test and Rest

    Insert a bamboo skewer into the center; if it comes out clean, turn off the oven, crack the door open slightly, and let the cake sit inside for an additional 20 minutes.

    Time: PT20M

11. Cool and Unmold

    Remove the pan, flip the cake onto a cooling rack using a plastic knife to loosen the edges, and let it cool completely before slicing.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Fresh Pandan Leaves: Pandan extract
• Instead of Coconut Cream: Full‑fat coconut milk
• Instead of Yellow Food Coloring: Turmeric powder (for color)
• Instead of Green Food Coloring: Matcha powder (for color)
• Instead of Large Eggs: Egg substitute (e.g., flax egg) – texture will change
• Instead of Unsalted Butter: Margarine
• Instead of Tapioca Flour: Cornstarch
• Instead of Rice Flour: Gluten‑free all‑purpose flour
• Instead of Granulated Sugar: Coconut sugar
• Instead of Salt: Kosher salt
• Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp soda + 1/2 tsp cream of tartar)

Equipment Needed

• Oven
• 9‑inch Round Baking Pan
• Parchment Paper
• Blender
• Mixing Bowl
• Whisk
• Fine Mesh Strainer
• Pastry Brush
• Plastic Knife
• Bamboo Skewer

Critical Steps — Do Not Skip

• Do not overbeat the eggs; gentle mixing preserves the cake's light texture.
• Brush the pan with butter and line with parchment to prevent sticking.
• Test doneness with a bamboo skewer; a clean skewer indicates the cake is baked.
• Allow the cake to rest in the turned‑off oven with the door slightly open for 20 minutes.
• Flip the cake while still warm to maintain the honeycomb structure.

Chef Tips from the Video

• Use fresh pandan leaves for authentic aroma; frozen leaves lose fragrance.
• Room‑temperature eggs blend more evenly with the coconut mixture.
• A bamboo skewer is ideal because its thin tip tests the interior without creating large holes.

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 cake can be baked a day ahead; reheat gently in a 300°F oven for 5‑7 minutes.
• Store the batter covered in the refrigerator for up to 12 hours; give it a quick stir before baking.

Frequently Asked Questions