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Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe

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★★★★★

4.6 from 356 reviews

This irresistible Vietnamese Honeycomb Cake is a beautifully textured dessert that combines the rich flavor of full-fat coconut milk with the fragrant aroma of pandan leaves. The cake features a unique honeycomb-like texture created by tapioca starch and baking powder, making it a delightfully chewy and moist treat perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 14 ounces full-fat Coconut Milk
  • 10 pieces fresh Pandan Leaves (or 1 teaspoon pandan extract if substituting)
  • 5 large Eggs
  • 1.33 cups Granulated Sugar
  • 0.5 teaspoon Pandan Extract (double to 1 tsp if using instead of leaves)
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 1 cup Tapioca Starch
  • 16 grams Single Acting Baking Powder (about one packet)
  • 1 pinch Salt

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm for about 10 minutes. Warming the pan helps achieve an even bake and distinct texture.
  2. Prepare Coconut-Pandan Mixture: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves and blend until smooth. Strain the mixture through a sieve into a bowl to remove any leaf particles, ensuring a smooth batter.
  3. Mix Wet Ingredients: In a large bowl, gently whisk together the strained coconut-pandan mixture, 5 large eggs, and 1 1/3 cups granulated sugar. Be careful to whisk gently to avoid incorporating too many bubbles, which can affect texture.
  4. Add Flavorings: Stir 1/2 teaspoon pandan extract and 1 teaspoon vanilla extract into the wet mixture, blending gently to incorporate the flavors evenly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1 cup tapioca starch, 16 grams single acting baking powder, and a pinch of salt, ensuring ingredients are well mixed.
  6. Fold Dry into Wet: Carefully fold the dry ingredient mixture into the wet ingredients to create a smooth, cohesive batter without overmixing, preserving the delicate texture.
  7. Bake the Cake: Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted into the cake comes out clean, indicating it is fully cooked.
  8. Cool and Serve: Remove the cake from the oven and let it cool for about 60 minutes before inverting it onto a wire rack. Cooling allows the cake to set and maximize the honeycomb texture.

Notes

  • Use full-fat coconut milk for the richest flavor and best texture.
  • If pandan leaves are unavailable, double the amount of pandan extract for a stronger aroma.
  • Gently whisking the eggs and sugar prevents large air bubbles that could disrupt the honeycomb texture.
  • Make sure the bundt pan is preheated to help achieve the signature holes of the cake.
  • Single acting baking powder is essential for the right rise and honeycomb effect; double acting powder may alter results.
  • Cooling the cake completely before removing from the pan helps preserve its structure.

Keywords: Vietnamese honeycomb cake, Banh Bo Nuong, pandan cake, coconut milk cake, tapioca starch cake, chewy dessert, tropical flavors, traditional Vietnamese dessert

Find it online: https://dylangranv.com/irresistible-vietnamese-honeycomb-cake-you-can-make-today-recipe/