Pandan Honeycomb Cake (aka Bánh Bò Nướng) is a pretty delicious yet chewy cake. This sensitive cake is pretty hard to make if you over whisk or skip a step but thanks to Chef Sam we can now enjoy it!
Watch how she made it. This video is pretty detailed in both Vietnamese and English. We hope you like it!
Pandan Honeycomb Cake Recipe
Recipe by Nongy Nguyen
300 grams Palm Sugar (or substitute 1-3 cups reg sugar)
400 ml can of Coconut Milk
1 tablespoon of Vanilla Extract
1 tablespoon Pandan Extract
a pinch of Salt
8 Large Eggs (cold)
400 grams Tapioca Starch
7 1/2 teaspoon of single acting Baking Powder
Preheat oven to 350 degrees
Start by melting 300 grams of palm sugar (or substitute 1 to 3 cups granulated sugar) How much sugar is on personal preference.
In the pot over low heat
Add a 400 ml can of coconut milk (use coconut cream if you like - but I prefer the milk because it is less dense) **turn off heat as soon as the sugar has dissolved in the coconut**
Add 1 tablespoon of Vanilla Extract, & Pandan Extract (the amount of pandan extract is up to you and your preference)
A pinch of salt to balance out the sweetness (let this cool down completely)
Crack 8 cold large Eggs into the cooled down mixture. Whisk it until everything is incorporated thoroughly.
Add the Tapioca Starch and whisk mixture well but be careful not to over beat the eggs.
Add 7.5 tsp of single acting Baking Powder. Gently whisk mixture well
Prep the bundt pan with cooking spray (even if you are using a non-stick pan) **do not preheat the pan**
Pour the mixture into the bundt cake pan using a fine mesh strainer (use the whisk to workout any lumps)
Bake in oven for 45 mins.
Do not open the oven to check. After baking time is up, take out and turn the pan upside down to cool (the cake should release itself without sticking to the pan) cut with a serrated knife & share with your family and friends :-) Enjoy!