Easy Banh Bo Nuong (Vietnamese Pandan Honeycomb Cake)

Ingredients

• 400 ml coconut milk (1 can; Aroy-D brand recommended)
• 1.25 cup sugar
• 6 eggs (broken up with a fork, not beaten)
• 2 cup tapioca starch
• 2 tbsp rice flour
• 2 tsp baking powder (must be double acting)
• 0.5 tsp pandan extract
• 1 tbsp coconut oil (melted and cooled)
• cooking spray (for the cake mold)

Steps

1. 1

   In a saucepan over medium heat, combine the coconut milk and sugar. Cook, stirring constantly, until the sugar is fully dissolved. Do not let the mixture come to a boil.

2. 2

   Remove the coconut mixture from heat and place it in the fridge to cool completely.

3. 3

   Preheat your oven to 350°F (175°C) with the empty cake mold inside so it heats up with the oven.

4. 4

   In a bowl, add 6 eggs and break them up gently with a fork. Do not beat or whisk them vigorously; you want to avoid creating air bubbles.

5. 5

   Once the coconut milk mixture is completely cooled, stir in the prepared eggs.

6. 6

   In a separate bowl, sift together the tapioca starch, rice flour, and double-acting baking powder.

7. 7

   Slowly add the dry flour mixture into the coconut milk and egg mixture.

8. 8

   Add the pandan extract and mix slowly. It is important not to beat the batter to prevent air bubbles; some clumps are acceptable at this stage.

9. 9

   Sieve the entire batter through a fine-mesh strainer into a clean bowl to remove any lumps and ensure a smooth consistency.

10. 10

    Stir in the melted and cooled coconut oil.

11. 11

    Carefully remove the hot cake mold from the oven. Spray it thoroughly with cooking spray.

12. 12

    Pour the batter into the hot mold and place it back into the oven.

13. 13

    Bake at 350°F (175°C) for 45 minutes.

14. 14

    Once baking is complete, turn off the oven. Open the oven door slightly and let the cake sit inside for 15 minutes before removing it. This helps prevent the cake from collapsing.

Notes

It is critical to use 'double acting' baking powder for the honeycomb structure to form correctly. Do not beat the eggs or the batter, as excess air bubbles will ruin the texture. Sifting the batter is a necessary step for a smooth cake.

Nutrition per serving

• dessert
• Vietnamese
• gluten-free
• baked
• pandan
• honeycomb cake