Pandan Honeycomb Cake (Bánh Bò Nướng)

June 19, 2024

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This vibrant inexperienced pandan honeycomb cake, also referred to as Bánh Bò Nướng, is unbelievably scrumptious with its gentle, spongy texture and trace of sweetness. It’s nice for anybody trying to make a selfmade model of this cake which is usually present in Vietnamese bakeries. Made with just a few primary elements, together with wealthy coconut milk and nutty pandan extract which supplies it its placing inexperienced colour, my recipe stays true to this conventional Vietnamese dessert!

Vietnamese pandan honeycomb cake cut to show green pandan inside, served on a white plate.

In case you’re on the lookout for a novel dessert to wow your visitors, my Vietnamese honeycomb cake is the right selection. In Vietnamese, “bánh bò” interprets to “cow cake,” and “nướng” means “baked.” This title comes from the cake’s texture, which resembles a cow’s abdomen lining, which additionally appears to be like like honeycomb.

This Vietnamese inexperienced sponge cake is so particular that it goes by many names, together with its conventional Vietnamese title, bánh bò nướng, or baked bánh bò, in addition to pandan cake, honeycomb cake, Vietnamese cow cake, Vietnamese baked rice cake, Vietnamese inexperienced coconut cake, and plenty of extra.

However it’s a lot greater than only a inexperienced cake with numerous names. My genuine banh bo recipe is made with a mixture of fragrant pandan extract, wealthy coconut milk, eggs, and tapioca flour. It has a spongy, gentle, and chewy texture, with a barely candy, nutty taste.

There are two strategies to make selfmade honeycomb cake: baking or steaming. I want the baked model as a result of it leads to a pleasant, chewy, barely crispy golden brown crust, which you don’t get with steaming. It’s so scrumptious that I’ve little doubt your family and friends will love this as a lot as mine.

My model of this Vietnamese pandan dessert is solely beautiful! Pandan, a tropical plant used typically in Southeast Asian recipes, provides a vibrant inexperienced hue that makes this cake a ravishing centerpiece for any event.

The style and texture strike the right steadiness between acquainted and unique. This cake is just not meant to be fluffy and “cakey” like a typical cake, as a substitute it’s spongy, ethereal, and light-weight, but it additionally has a satisfying chewiness with a subtly candy taste, enriched by the coconut and pandan.

One more reason why I like honeycomb pandan cake is that you may’t simply purchase it at any outdated grocery retailer. You need to both make it from scratch or purchase it at a specialty retailer or bakery. I like that this recipe requires precision and care, however the elements are literally straightforward to seek out and reasonably priced! It additionally occurs to be naturally gluten-free.

My selfmade honeycomb cake does take a little bit of method to get the correct texture. In an effort to create the attractive honeycombs sample, you’ll want to have the ability to beat the air bubbles into the batter to create the sunshine fluffiness the cake requires.

However don’t fear! I’ve damaged down this recipe into easy-to-follow steps to verify it will prove proper in your first try.

Regardless of its spectacular look and sophisticated nature, with somewhat consideration to element, anybody could make a pandan tapioca cake. Whether or not you’re a beginner to baking or a pastry professional, comply with my directions to take advantage of scrumptious cake each time!

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🥘 Components

My banh bo nuong recipe requires very primary elements that you simply doubtless have already got readily available, and one particular ingredient that provides the cake its lovely colour! Scroll right down to the recipe card on the backside of the put up for the precise quantities and dietary info.

Ingredients for Vietnamese pandan honeycomb cake recipe on a white background.

Coconut Milk: Creamy coconut milk is a standard ingredient used on this recipe that pairs properly with the grassy taste of the pandan. Coconut cream might work, it can make the cake richer and you might have to regulate portions barely.

Pandan Extract: Constituted of the leaves of the pandan plant, pandan extract has a vibrant inexperienced colour and a candy, vanilla-coconut taste with a touch of earthy grassiness. Whereas typically present in synthetic types, I like to recommend utilizing pure pandan extract for one of the best taste. I don’t advocate utilizing pandan paste, because it has a distinct texture and a barely completely different taste than the extract.

Coconut Oil: I take advantage of melted coconut oil so as to add each taste and moisture to the cake. You need to use refined coconut oil if you’d like a milder coconut style.

Eggs: My pandan honeycomb cake recipe makes use of numerous eggs to make the spongy cake tremendous mild and ethereal!

Tapioca Starch: Tapioca starch mixed with the baking soda and coconut milk is what creates the honeycomb middle!

Baking Powder: I take advantage of common double appearing baking powder. This implies it reacts as soon as when mixed with the moist elements, and once more when heated. Make certain that you utilize contemporary double appearing baking powder (single appearing baking powder won’t work!)

Rice Flour: Together with the tapioca starch, rice flour helps to leaven the cake and retains my pandan Vietnamese dessert completely gluten-free.

Sugar: Granulated sugar works greatest so as to add somewhat sweetness. I don’t advocate utilizing various sugars on this recipe because it’ll change the construction of the cake.

Shredded Coconut or Lemon Zest (elective): I prefer to garnish my cake with a sprinkle of shredded coconut and/or lemon zest for added taste and visible enchantment.

🔪 How To Make Pandan Honeycomb Cake

Studying methods to make my conventional Vietnamese pandan honeycomb cake recipe is simple. In case you comply with my easy instructions you’ll don’t have any hassle making an ideal bánh bò nướng that units up effectively and doesn’t deflate.

Watch my video beneath to see the step-by-step technique of how the cake comes collectively.

Preheat Oven & Beat Eggs: Earlier than beginning, I preheat my oven to 350 levels Fahrenheit (180 levels Celsius). Then, I crack the eggs right into a medium bowl and beat them evenly with a fork. It’s vital to not overbeat the eggs or your cake received’t have the attractive honeycomb texture. Due to this fact, I don’t advocate utilizing an electrical whisk, hand mixer, or electrical mixer.

Add Moist Components: As soon as evenly overwhelmed, I add the coconut oil, water, coconut milk, and pandan extract to the eggs and blend till mixed.

green pandan mixed into wet ingredients in mixing bowl

Mix Flour Combination: In a big bowl, I combine all of the dry elements collectively.

Fold Collectively: I add the dry elements to the egg combination and blend slowly, scraping down the perimeters of the bowl as wanted to make sure the elements are absolutely mixed.

Put together Cake Tin: When my batter is prepared, I grease the bundt pan with cooking spray and pour the batter into the ready pan.

pandan cake batter poured into bundt pan

Bake: To bake, I place the cake on the center rack of the oven and let it bake for 50-55 minutes till it’s golden brown. After that, I flip off the oven however depart the cake inside with the oven door partially open for 20 minutes.

top view of banh bo nuong - Vietnamese honeycomb Cake with coconut shavings on top

Let The Cake Cool: After 20 minutes, I take away the cake from the pan and let it cool on a wire rack. Then I add shredded coconut to the highest of the cake (elective) and place it on a cake stand or giant plate lined with parchment paper.

Vietnamese honeycomb cake with coconut shavings on top, served on a white plate.

Serve: When prepared, I minimize my pandan honeycomb cake into slices and serve it instantly! You’ll be able to benefit from the cake as is, or sprinkle some coconut flakes, brown sugar, or lemon zest on high. It’s excellent by itself or paired with some sizzling tea or espresso.

Banh bo nuong (Vietnamese honeycomb cake) cut to show green pandan inside, served on a white plate.

My #1 Secret Tip when making this Vietnamese inexperienced cake is to not overbeat the eggs. Overbeating can stop the formation of the attribute honeycomb texture.

I like to recommend breaking apart the yolks of the eggs with a fork first, after which beat. This may assist hold you from overbeating the eggs, which may trigger the cake to have an excessive amount of air.

Different Ideas To Hold In Thoughts:

Use High quality Pandan Extract: There are numerous completely different varieties on the market, a few of low high quality with added synthetic elements. Use an extract that’s pure and vibrant inexperienced in colour. Keep away from shopping for something that appears diluted (a lightweight inexperienced vs. darkish inexperienced colour).
Fold The Components Gently: You will have most likely seen that I’ve been speaking about overmixing or overbeating quite a bit. That’s as a result of it’s so crucial to making sure your cake holds up! Be sure to fold each ingredient collectively gently. You don’t wish to overmix the batter and lose the ethereal high quality.
Cool The Cake Instantly: Take away the cake from the cake pan to chill immediately. This may hold the cake from collapsing on itself within the pan.
Use The Proper Pan: In case you don’t have a bundt pan, you may do this recipe with a big loaf tin. Nevertheless, I don’t advocate it as you’ll have to regulate the baking time, and the cake might deflate as soon as it’s cooked.

📖 Variations

One in all my favourite issues about baking is experimenting with completely different flavors. Whereas this can be a honeycomb pandan cake recipe, you may simply swap out the pandan extract for quite a lot of different flavored extracts. Listed here are a few of my favorites:

Espresso: Attempt utilizing espresso extract as a substitute of pandan to infuse your cake with a wealthy espresso taste.

Almond: Exchange the pandan with almond extract to create a subtly candy and nutty cake. After I make this swap I’ll additionally additionally sprinkle some slivered almonds on high earlier than serving for added texture and taste.

Vanilla: Use pure vanilla extract. This variation is easy but scrumptious, highlighting the cake’s pure sweetness and texture.

Ube: Attempt making the cake with ube extract for a vibrant purple dessert with a novel, candy taste. Ube, purple yam, is a well-liked ingredient in Filipino desserts and pairs effectively with coconut milk.

Lemon: Add lemon zest to the batter and substitute the pandan with lemon extract or contemporary lemon juice. This variation provides the cake a refreshing citrus taste.

🍽 Serving Strategies

My inexperienced Vietnamese cake is totally scrumptious by itself, however you too can simply take it up a notch. Whether or not you’re internet hosting an off-the-cuff gathering or a particular occasion, these strategies will make the cake much more spectacular.

With Drinks: Pair this cake with easy inexperienced tea and low, or serve it with one thing particular like my creamy oatmilk honey latte or fragrant lavender latte. The feel of the cake is fantastic with a heat beverage.

With Toppings: I like to reinforce the flavour and presentation by including a dusting of powdered sugar, chopped nuts, or a drizzle of honey.

With Fruit: Add a contemporary and fruity aspect by serving the cake with a facet of sliced tropical fruits like mango, papaya, or pineapple. Recent berries are additionally a beautiful possibility.

With Ice Cream or Whipped Cream: For a extra indulgent dessert, I’ll serve it with a scoop of mango good cream or lychee ice cream, or a dollop of whipped cream. The creamy texture enhances the cake’s sponginess and enhances its total taste.

🧊 Storage Instructions

Room Temperature: One of the simplest ways to take pleasure in this cake is contemporary after it cools, since that’s when it has one of the best texture and taste. After I do must retailer it, I’ll hold it at room temperature in an hermetic container for as much as 2 days.

Fridge: If I have to retailer the cake for longer, I refrigerate it. I’ll place the cake in an hermetic container and retailer it within the fridge for 4-5 days. After I’m able to take pleasure in it, I’ll heat particular person slices within the microwave for just a few seconds to revive its gentle, spongy texture.

Freezing: I don’t advocate freezing banh bo nuong as it can alter the feel when defrosted. The fragile, spongy construction will turn into dense and chewy.

❓Recipe FAQs

Why did my cake deflate?

Ensure to maintain the cake within the oven with the temperature turned off and the door open for 20 minutes. This helps stop it from instantly deflating by permitting it to steadily come to a cooler state. In case you take it out of the oven instantly and permit it to chill on the countertop, the temperature distinction is just too nice, and it’ll deflate.

In case your cake nonetheless deflates, I like to recommend letting the cake cool the wrong way up on a wire rack whereas nonetheless within the bundt pan. In case you select this selection, don’t grease your bundt pan too closely to keep away from the cake from falling out whereas it’s cooling.

Why doesn’t my cake have a honeycomb look?

In case your cake rises too shortly after which deflates, you’ll lose the honeycomb impact, leading to a dense cake. This may be associated to the temperature of the oven. Be sure you use an oven thermometer earlier than including the cake to verify it’s on the actual temperature wanted. If the oven is just too sizzling, the cake will deflate. Whether it is too low, the cake shall be too eggy in texture.

CAN I MAKE THIS CAKE VEGAN?

Sadly, pandan honeycomb cake depends closely on eggs to attain the attribute honeycomb texture and ethereal construction. Substituting the eggs with vegan options received’t work.

Vietnamese honeycomb cake cut to show green pandan inside, served on a white plate.

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