PANDAN HONEYCOMB CAKE (Banh bo nuong) [UPDATED 2026]

Ingredients

• 200 g Granulated Sugar (Dissolved with salt, coconut milk, and pandan extract)
• 0.25 tsp Salt (Enhances flavor and helps dissolve sugar)
• 200 ml Coconut Milk (Full‑fat for richness)
• 1 tsp Pandan Extract (Provides the signature pandan aroma)
• 6 pcs Eggs (Medium‑size, total weight about 260 g)
• 100 g Tapioca Starch (Creates the chewy, bouncy texture)
• 100 g Rice Flour (Regular (non‑glutinous) rice flour)
• 2 tsp Double‑Acting Baking Powder (Leavening agent for the honeycomb structure)
• 2 Tbsp Melted Coconut Oil (Neutral oil alternative possible)

Instructions

1. Preheat Oven and Pan

   Place the aluminum round cake pan in the oven and preheat to 325°F (163°C). Allow both oven and pan to heat up.

   Time: PT10M

   Temperature: 325°F

2. Make Sugar‑Coconut Milk Mixture

   In a saucepan, combine the sugar, salt, coconut milk, and pandan extract. Heat over medium until the sugar and salt dissolve; do not let it boil.

   Time: PT5M

3. Cool Liquid Base

   Remove the saucepan from heat and let the mixture cool to room temperature. If it got too hot, let it sit longer.

   Time: PT5M

4. Prepare Eggs

   Crack six medium eggs into a large mixing bowl. Use a fork to poke through the yolks to loosen them, being careful not to incorporate too much air.

   Time: PT2M

5. Add Liquid Base to Eggs

   Pour the cooled coconut‑pandan liquid into the eggs and stir gently until just combined.

   Time: PT1M

6. Sift Dry Ingredients

   Place a fine mesh sieve over the bowl and sift together tapioca starch, rice flour, and baking powder.

   Time: PT2M

7. Hydrate Dry Ingredients

   Using a spatula, gently stir the batter until the dry ingredients are fully hydrated. The batter may look chunky; that's okay.

   Time: PT2M

8. Smooth the Batter

   Set another clean bowl under a sieve and pour the batter through, pressing with a spatula to achieve a smooth consistency.

   Time: PT2M

9. Incorporate Melted Coconut Oil

   Stir in the melted coconut oil gently until fully incorporated.

   Time: PT1M

10. Rest the Batter

    Let the batter sit at room temperature for at least 10 minutes to hydrate the flours and allow the baking powder to distribute.

    Time: PT10M

11. Transfer Batter to Pan

    Carefully remove the preheated pan from the oven, place it on a heat‑proof surface, and pour the rested batter directly into the pan. Do not grease or spray the pan.

    Time: PT2M

12. Bake the Cake

    Bake at 325°F (163°C) for 1 hour. Do not open the oven door during the first 45 minutes.

    Time: PT1H

    Temperature: 325°F

13. Cool Upside Down

    Immediately remove the pan from the oven and place it upside down on a cooling rack. Let it cool for at least 1 hour.

    Time: PT1H

14. Unmold and Serve

    Run an offset spatula around the edges, gently release the cake, flip it right‑side up, slice, and serve at room temperature.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g