Pandan Honeycomb Cake (Banh bo nuong) [updated 2026]
PANDAN HONEYCOMB CAKE (Banh bo nuong) [UPDATED 2026] is a medium Vietnamese recipe that serves 8. 180 calories per serving. Recipe by C.HerCreations on YouTube.
Prep: 40 min | Cook: 1 hr | Total: 1 hr 55 min
Cost: $5.82 total, $0.73 per serving
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
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
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
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
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
Add Liquid Base to Eggs
Pour the cooled coconut‑pandan liquid into the eggs and stir gently until just combined.
Time: PT1M
Sift Dry Ingredients
Place a fine mesh sieve over the bowl and sift together tapioca starch, rice flour, and baking powder.
Time: PT2M
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
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
Incorporate Melted Coconut Oil
Stir in the melted coconut oil gently until fully incorporated.
Time: PT1M
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
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
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
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
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
Dietary info: Gluten‑Free, Vegetarian
Allergens: Eggs, Coconut
Ingredient Substitutions
- Instead of Granulated Sugar: Brown sugar, Coconut sugar
- Instead of Salt: Sea salt
- Instead of Coconut Milk: Coconut cream diluted 1:1
- Instead of Pandan Extract: Fresh pandan leaves blended
- Instead of Eggs: Large eggs (use 5)
- Instead of Tapioca Starch: Cornstarch
- Instead of Rice Flour: All‑purpose flour (will affect texture)
- Instead of Double‑Acting Baking Powder: Baking soda + cream of tartar (1/2 tsp + 1/4 tsp)
- Instead of Melted Coconut Oil: Vegetable oil, Canola oil
Equipment Needed
- Oven
- Aluminum Round Cake Pan (8×3 or 9×3 in)
- Mixing Bowl
- Fine Mesh Sieve
- Spatula (silicone)
- Fork or Whisk (optional)
- Cooling Rack
- Offset Spatula (optional)
Critical Steps — Do Not Skip
- Preheat the aluminum pan inside the oven.
- Do not grease the pan; the cake must stick for upside‑down cooling.
- Bake at the precise temperature (325°F) for the full hour.
- Cool the cake upside down to maintain the honeycomb structure.
Chef Tips from the Video
- Aluminum pans give the best honeycomb structure because the batter adheres to the surface.
- Room‑temperature ingredients mix more evenly and give a smoother crumb.
- If you prefer a milder coconut flavor, substitute half of the coconut milk with regular milk.
Troubleshooting
Cake collapses or loses honeycomb after cooling.
Ensure the pan was preheated and not greased. Cool the cake upside down immediately after baking.
Honeycomb cells are small or absent.
Do not over‑mix the batter; keep the batter slightly lumpy. Bake at the exact 325°F temperature for the full hour.
Cake tastes too eggy.
Allow the cake to cool to room temperature before serving; reheating accentuates egg flavor.
Edges brown too quickly or cake cracks.
Use an aluminum round pan rather than a non‑stick pan and keep the oven temperature at 325°F. If using a non‑stick pan, lower the temperature to 350°F and monitor closely.
Storage
Refrigerator: Wrap tightly in plastic wrap; store up to 3 days.
Freezer: Slice, wrap each piece in parchment and foil; freeze up to 1 month.
Room temperature: Can sit at room temperature for up to 1 day, covered.
Make-Ahead Tips
- The batter can be prepared a day ahead; keep it covered in the refrigerator and give it a gentle stir before baking.
- Baked cake freezes well; wrap slices individually before freezing.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese Pandan Honeycomb Cake in Vietnamese cuisine?
Vietnamese honeycomb cake, known as bánh bông lan mật ong, is a popular tea‑time treat that showcases the country's love for light, airy pastries. The pandan flavor reflects the tropical ingredients common in Vietnamese desserts, and the honeycomb crumb is prized for its delicate, bouncy texture.
What are the traditional regional variations of Vietnamese Pandan Honeycomb Cake within Vietnam?
In southern Vietnam, the cake often uses coconut milk and a stronger pandan scent, while northern versions may incorporate a hint of vanilla or use rice flour only. Some regions also bake the cake in a bun‑shaped pan for special occasions.
How is Vietnamese Pandan Honeycomb Cake traditionally served in Vietnam?
It is typically served at room temperature, sliced into bite‑size pieces, and enjoyed with a cup of hot tea or coffee. The cake is sometimes dusted lightly with powdered sugar but never frosted, allowing the subtle pandan flavor to shine.
During which Vietnamese celebrations is Pandan Honeycomb Cake commonly enjoyed?
The cake appears at family gatherings, Lunar New Year (Tết), and mid‑autumn festivals, where its light texture pairs well with other festive sweets and savory dishes.
What authentic ingredients are essential for Vietnamese Pandan Honeycomb Cake versus acceptable substitutes?
Authentic ingredients include coconut milk, pandan extract (or fresh pandan leaves), tapioca starch, regular rice flour, and double‑acting baking powder. Substitutes like coconut cream diluted with water, vanilla extract for pandan, or corn starch for tapioca can be used, but they will alter the traditional flavor and texture.
What other Vietnamese dishes pair well with Pandan Honeycomb Cake?
The cake pairs nicely with Vietnamese iced coffee (cà phê sữa đá), fresh fruit salads featuring mango or dragon fruit, and light soups such as canh chua (sour soup) for a balanced meal.
What makes Vietnamese Pandan Honeycomb Cake special compared to other Asian honeycomb cakes?
Its use of pandan and coconut milk gives a fragrant, tropical aroma, while the combination of tapioca starch and rice flour creates a uniquely chewy, bouncy crumb that is lighter than Chinese sponge cakes or Japanese castella.
What are the most common mistakes to avoid when making Vietnamese Pandan Honeycomb Cake at home?
Common errors include greasing the pan (which prevents the cake from sticking and collapsing when flipped), over‑mixing the batter (which reduces the honeycomb cells), and baking at the wrong temperature, which either over‑browns the edges or prevents proper rise.
Why does this Vietnamese Pandan Honeycomb Cake recipe use an aluminum round pan instead of a non‑stick pan?
Aluminum pans allow the batter to cling during cooling, preserving the honeycomb structure. Non‑stick pans cause the cake to slide off when inverted, leading to deflation and a denser crumb.
Can I make Vietnamese Pandan Honeycomb Cake ahead of time and how should I store it?
Yes, bake the cake a day ahead, let it cool completely, then wrap tightly in plastic wrap. Store it in the refrigerator for up to three days or freeze sliced portions for up to one month.
What does the YouTube channel C.HerCreations specialize in?
The YouTube channel C.HerCreations focuses on Asian home‑cooking tutorials, especially Vietnamese and Southeast Asian desserts, with detailed explanations of technique, pan selection, and troubleshooting.
How does the YouTube channel C.HerCreations' approach to Vietnamese dessert cooking differ from other cooking channels?
C.HerCreations emphasizes scientific testing of pans, oven temperatures, and step‑by‑step troubleshooting, providing multiple pan comparisons and clear visual cues, whereas many channels simply present a single method without deep analysis.
Last updated: September 1, 2026
