Foolproof Bánh Bò Nướng (Vietnamese Pandan Honeycomb Cake)

Name: Foolproof Bánh Bò Nướng (Vietnamese Pandan Honeycomb Cake)
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 4 portion
Ingredients: 200 g tapioca starch; 10 g all-purpose flour (or rice flour or tapioca starch); 5 large eggs; 170 g coconut milk (full-fat); 170 g granulated sugar; 10 g melted coconut oil (or melted butter); 30 g warm water (100–110°F/38–43°C); 3 g baking powder; 3 g instant yeast (active dry yeast); ¼ tsp salt; 7 pandan leaves (fresh or defrosted); ¼ tsp pandan flavoring extract; ½ tsp vanilla extract

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Prep Time
1 hr 15 mins
Cook Time
1 hr 15 mins
Servings
4 portion
Course
Dessert, Snacks
Cuisine
Vietnamese

Foolproof Bánh Bò Nướng (Vietnamese Pandan Honeycomb Cake)

Gael Pickett

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If you love Vietnamese pandan honeycomb cake (Bánh Bò Nướng Lá Dứa) and want to give making it a try, this recipe is just what you need. It's one of the desserts I'm most proud of crafting!

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Ingredients

Servings

I highly recommend using a kitchen scale to measure.

200 g tapioca starch
10 g all-purpose flour (or rice flour or tapioca starch)
5 large eggs (Size L: 2 oz or 55-60 g)
170 g coconut milk (full-fat)
170 g granulated sugar
10 g melted coconut oil (or melted butter) (about ⅔ tbsp)
30 g warm water (100–110°F/38–43°C)
3 g baking powder (⅔ tsp)
3 g instant yeast (active dry yeast) (1 tsp)
¼ tsp salt
7 pandan leaves (fresh or defrosted) (You can use either pandan leaves, pandan extract, or both.)
¼ tsp pandan flavoring extract
½ tsp vanilla extract (optional)

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Instructions

Dissolve the yeast in warm water with 1 tablespoon of granulated sugar. Let it sit for 15 minutes until it becomes foamy and bubbly, indicating that it's active.
Blend the green part of the pandan leaves with coconut milk (slightly warm the coconut milk if it has solidified or curdled). Strain the mixture through a fine mesh to obtain pandan-infused coconut milk, adding more coconut milk as needed to reach 170g. Stir in the remaining sugar, salt, and pandan flavoring (if using).
In a separate bowl, whisk together tapioca starch, all-purpose flour, and eggs until smooth. Add the pandan-coconut milk mixture and stir to combine. (You could use food processor or a blender to mix).
Strain the mixture to remove any lumps, then fold in the yeast mixture. Cover the bowl and let it rest for 1 hour (I keep mine at 86°F/30°C). In cooler climates, place the batter in the oven with the light on to maintain a warm environment.
After 1 hour, stir in the melted coconut oil (or melted butter), then add the baking powder. Strain the batter again to ensure it's smooth.
Grease your baking mold thoroughly with oil and pour in the batter. Bake immediately after preparing. Be sure to preheat the oven to 355°F (180°C) (no fan) 20 minutes before baking.
Place the mold on the second lowest rack. If possible, turn off the top heat or cover the cake with foil. Bake for 15 minutes at 355°F (180°C).Quickly remove the foil (or switch to both top and bottom heat if you have turned off the top heat), then reduce the temperature to 265°F (130°C) and bake for another 30 minutes.Finally, increase the temperature to 355°F (180°C) and bake for an additional 10–15 minutes until the top is golden brown.
Let the cake cool completely before removing it from the pan. Since Bánh Bò Nướng is sticky, cooling it fully makes it easier to take out.

Notes

Bottom heat is crucial for baking Bánh Bò Nướng. For the first 30 minutes, prioritize bottom heat by covering the cake with aluminum foil or turning off the top heat.
Grease the pan generously and allow the cake to cool completely before removing it. This helps prevent sticking and makes it easier to release.
If you're using artificial pandan flavor and want a more natural green color, try adding a few drops of yellow food coloring or a pinch of turmeric powder. This softens the neon green, giving the cake a more natural appearance.
Enjoy the pandan honeycomb cake on its own, or pair it with Vietnamese sweetened coconut sauce (Nước Cốt Dừa) for an extra burst of flavor.
Optional Steps:
Once baked, invert the cake (still in the pan) and allow it to cool for 15-20 minutes.
Preheat the pan for 3-5 minutes before pouring the batter.
While a regular pan works fine, using a bundt pan (with simple design) can help if you're struggling to get the right texture. Its central tube ensures even heat distribution.
Once baked, invert the cake (still in the pan) and allow it to cool for 15-20 minutes.