Vietnamese Honeycomb Cake (Banh Bo Nuang)

Name: Vietnamese Honeycomb Cake (Banh Bo Nuang)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 50 min
Yield: 4 serving
Ingredients: 1 cup coconut cream; ¼ tsp salt; ½ tsp pandan extract; ¾ cup white caster sugar; 1 tbsp vegetable oil; 5 large eggs; 1 cup tapioca starch; 2 tbsp rice flour; 2 ½ tsp single-acting baking powder

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5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Additional Time
45 mins
Total Time
1 hr 50 mins
Servings
4
Calories
537 kcal
Course
Others

Vietnamese Honeycomb Cake (Banh Bo Nuang)

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

1 cup coconut cream
¼ tsp salt
½ tsp pandan extract
¾ cup white caster sugar
1 tbsp vegetable oil
5 large eggs room temperature
1 cup tapioca starch
2 tbsp rice flour
2 ½ tsp single-acting baking powder

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Instructions

Preheat your oven to 350F.
Prepare an 8 or 9-inch circular cake pan with tall sides by greasing the bottom with a little bit of vegetable oil and putting it in the oven to heat. Do not grease the sides of the pan.
In a small pot, combine the coconut cream, salt, and pandan extract, and sugar. Heat this over low heat and stir continuously until everything is dissolved and combined. Remove from heat and add the oil. Stir to combine and then set aside and allow to cool to room temperature.
In a medium mixing bowl, add the eggs. Use a whisk to press open the egg yolks, but don’t actually whisk the eggs. You want the yolks broken up, but you don’t want to add too much air in here.
Carefully pour the coconut mix into the egg bowl and gently and slowly whisk to combine.
Use a sieve to shake half of the tapioca starch into the wet ingredients so there are no clumps. Gently stir with the whisk until just combined. Again, you don’t want to whisk hard and add too much air.
Sift the rest of the tapioca starch into the bowl along with the rice flour and single-acting baking powder. Whisk again gently for a minute or until everything is thoroughly incorporated and there are no lumps, but do not overmix.
Remove the cake pan from the oven. Pour the batter into the pan. Using heat protective gloves, raise and firmly tap the bottom of the pan against your counter several times to remove air bubbles.
Put the cake into the oven and allow to bake for 40 minutes. The cake should rise slightly, but not as much as a normal cake would. Ideally, the cake will be done when you can shake the pan without the center jiggling.
When the cake is done, remove it from the oven and let it cool upside down in the pan on a cooling rack. This is to prevent the cake from sinking, but if it has risen over the edges of the pan, let it cool right-side-up, otherwise it will just squish.
Allow the cake to cool in the pan until it is only slightly warm to the touch, about 45 minutes. Now you can remove it from the pan, place it upright, cut, and serve.
This cake is best served warm and with a nice cup of hot tea. Enjoy!

Nutrition Information

Show Details

Calories 537kcal (27%) Carbohydrates 72g (24%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 20g (100%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 205mg (68%) Sodium 491mg (20%) Potassium 281mg (8%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 297IU (6%) Vitamin C 2mg (2%) Calcium 185mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 537 kcal

% Daily Value*

Calories	537kcal	27%
Carbohydrates	72g	24%
Protein	9g	18%
Fat	26g	40%
Saturated Fat	20g	100%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	205mg	68%
Sodium	491mg	20%
Potassium	281mg	6%
Fiber	1g	4%
Sugar	38g	76%
Vitamin A	297IU	6%
Vitamin C	2mg	2%
Calcium	185mg	19%
Iron	3mg	17%