Vietnamese Palm Sugar Honeycomb Cake (Bánh Bò Thốt Nốt)

Name: Vietnamese Palm Sugar Honeycomb Cake (Bánh Bò Thốt Nốt)
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 4 people
Ingredients: 3 large eggs; 140 g tapioca starch; 10 g all-purpose flour (or rice flour or tapioca starch); 240 g coconut milk; 5 g coconut oil (or melted butter); 180 g palm sugar; 4 g baking powder (double-acting or single-acting); 2 g baking soda; ½ tsp salt; cooking oil

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings
4 people
Course
Dessert, Snacks
Cuisine
Vietnamese

Vietnamese Palm Sugar Honeycomb Cake (Bánh Bò Thốt Nốt)

Gael Pickett

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Bánh Bò Nướng Đường Thốt Nốt (Baked Palm Sugar Honeycomb Cake) is a favorite Vietnamese delight. Its rich caramel and butterscotch flavors from palm sugar, paired with the creamy indulgence of coconut milk and a delightful chewiness, make it an unforgettable treat!

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Ingredients

Servings

I highly recommend using a kitchen scale to measure.

3 large eggs (Size L: 2 oz or 55-60 g)
140 g tapioca starch
10 g all-purpose flour (or rice flour or tapioca starch)
240 g coconut milk (full-fat)
5 g coconut oil (or melted butter) (about 1 tsp)
180 g palm sugar
4 g baking powder (double-acting or single-acting) (almost 1 tsp)
2 g baking soda (almost ½ tsp)
½ tsp salt
cooking oil (for greasing the pan)

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Instructions

Lightly beat the eggs with a fork in a bowl.
Combine the palm sugar, salt, and coconut milk in a pot. Heat gently, stirring until everything is well-mixed and you begin to see steam rising.
Gradually pour the warm coconut milk mixture into the eggs while whisking continuously. This step helps reduce any eggy smell. Let the mixture cool for about 15 minutes.
Set your oven to 340°F (170°C), without the fan. Turn off the top heat if your oven allows. Preheat the oven for 15-20 minutes.
Add tapioca starch and all-purpose flour to the cooled egg mixture, then whisk until smooth. Strain the batter through a sieve for a lump-free texture.
Mix in the baking powder and baking soda, then strain the batter again. Stir in the coconut oil.
Add coconut oil, mix well until combine.
Thoroughly grease your baking mold with cooking oil, then pour in the batter. If your oven doesn’t allow the top heat to be turned off, cover the mold with aluminum foil.
Place the mold in the oven immediately:- Bake at 340°F (170°C) for 15 minutes- .Lower the temperature to 265°F (130°C) and bake for another 30 minutes.- Remove the aluminum foil (or turn on the top heat) and bake for an additional 15 minutes until fully cooked.
Allow the cake to cool completely in the mold before removing it. Since Bánh Bò Nướng is naturally sticky, this step ensures easier removal without damaging the cake.