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