Vietnamese Honeycomb Cake

Name: Vietnamese Honeycomb Cake
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 8
Ingredients: tapioca starch; eggs; coconut milk; sugar; salt; baking powder; pandan extract; vanilla extract; coconut oil

20 mins prepServes 8

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.

8 servings

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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!

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Vietnamese Honeycomb Cake

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