Vietnamese Honeycomb Cake
Serves 820 mins prep45 mins cook
This Vietnamese Honeycomb Cake, known as Bánh Bò Nướng, is a delightful treat that combines the flavors of coconut milk, pandan, and a touch of sweetness. Perfect for gatherings, especially during the holidays, it's adjusted to taste with sugar according to personal preference.
0 servings
What you need
Instructions
1: In a small pot, heat your coconut milk with 1.5 cup of sugar and a pinch of salt until the sugar is dissolved. Allow this to cool completely before proceeding. 2: Preheat your oven to 350 F. 3: In a large mixing bowl, add the combined coconut milk mixture with 1 tsp vanilla extract and pandan extract. Gently combine well. 4: Add your eggs and gently combine until completely mixed. Do not over beat. 5: Slowly add your tapioca starch and baking powder. Mix gently. 6: Oil your Bundt pan with coconut oil. Use a strainer to add your batter into the tin to prevent clumps. 7: Bake the cake for 45 mins. 8: Allow to cool before removing the cake from the tin. 9: Slice and serve. Enjoy!View original recipe