Vietnamese Pandan Honeycomb Cake — Bánh Bò Nướng
Vietnamese pandan honeycomb cake, bright green rice flour and coconut milk batter baked into a cake with the signature airy vertical honeycomb structure.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk tapioca flour, rice flour, baker's ammonia, and salt until uniform. Combine caster sugar and water in a small pan, simmer over medium 2 minutes until sugar dissolves into clear syrup. Off heat, stir in coconut milk and cool 5 minutes to just warm. Beat eggs lightly in a separate bowl without aerating.
Bake 1
Preheat oven to 175°C (350°F) with a metal 15cm round tin inside for at least 10 minutes. Pour warm coconut-sugar syrup into beaten eggs, whisking gently to combine without creating bubbles. Add dry ingredients and whisk just until smooth with no lumps.
Bake 2
Whisk in pandan extract and vanilla until batter is vibrant green and loose. Strain through a fine sieve to remove any bubbles. Brush preheated tin lightly with oil.
Bake 3
Pour batter from a height of 20cm into the hot tin to release bubbles. Return to oven immediately and bake 30 to 35 minutes at 175°C until deep green, risen, and a skewer comes out clean. Do not open the oven in the first 20 minutes.
Rest and plate
Cool cake in the tin 10 minutes, then turn out onto a plate. Slice into 6 wedges and serve 3 per person at room temperature, revealing the signature vertical honeycomb strands.
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