Honeycomb Pandan Cake (Bánh Bò Nướng) in the Air Fryer

Ingredients

• 1.5 cup tapioca starch (Plus 1 tbsp)
• 1 tbsp all-purpose flour
• 0.667 cup fine white granulated sugar
• 0.25 tsp salt
• 1 bag vanilla sugar (Or use 1 tsp vanilla extract; package weight is not specified, estimated at 8 g.)
• 0.75 cup coconut cream (Plus 1 tbsp)
• 5 eggs (Large eggs assumed)
• 0.333 tsp pandan paste
• 2 tsp double-acting baking powder (Use fresh, active baking powder; individually packaged baking powder is recommended.)
• 1.5 tbsp unsalted butter (Melted)

Steps

1. 1

   Place a 7-inch aluminum cake pan in the air fryer and preheat to 300°F (150°C). The pan should heat while the batter is prepared.

2. 2

   In a large bowl, add the tapioca starch, all-purpose flour, salt, sugar, vanilla sugar (or vanilla extract), coconut cream, eggs, and pandan paste. Do not add the baking powder or melted butter yet.

3. 3

   Using a rice paddle or sturdy spoon, mix the batter in one direction only until smooth. Do not whisk: incorporating excess air can disrupt the honeycomb structure and prevent the holes from forming evenly.

4. 4

   Pour the batter through a fine-mesh strainer into a clean bowl to remove lumps and produce a smooth mixture.

5. 5

   Add the fresh baking powder and stir gently to combine. Small bubbles should begin to appear; if they do not, the baking powder may be inactive.

6. 6

   Strain the batter through the fine-mesh strainer a second time.

7. 7

   Add the melted unsalted butter and stir gently until fully incorporated.

8. 8

   Carefully remove the hot pan from the air fryer. If needed, lightly oil the bottom of the pan, as noted in the video transcript. Pour the batter through a colander into the hot pan; this pouring method helps create the honeycomb pattern.

9. 9

   Cover the pan tightly with aluminum foil. Return it to the air fryer and cook at 300°F (150°C) for 30 minutes.

10. 10

    Remove the foil. Increase the air-fryer temperature to 335°F (168°C) and cook for 4 additional minutes, until the top is set and lightly browned.

11. 11

    Turn off the air fryer and leave the covered or uncovered cake inside for 10 minutes so it can finish setting gradually.

12. 12

    Remove the pan from the air fryer. Place it upside down on a cooling rack and let the cake cool for 1 hour. Cooling it upside down helps prevent the cake from collapsing or sinking as it sets.

13. 13

    After the one-hour cooling period, turn the pan upright and remove the cake. Slice and serve once fully set.

Notes

Fresh, active baking powder is essential for the honeycomb texture. Do not whisk the initial batter, and do not skip either straining step. Handle the preheated pan carefully.

Nutrition per serving

• dessert
• cake
• Vietnamese
• Southeast Asian
• pandan
• air-fryer
• baked
• vegetarian