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This vibrant inexperienced pandan honeycomb cake, also called Bánh Bò Nướng, is unbelievably scrumptious with its smooth, spongy texture and trace of sweetness. It’s nice for anybody trying to make a home made model of this cake which is often present in Vietnamese bakeries. Made with just a few primary substances, together with wealthy coconut milk and nutty pandan extract which supplies it its placing inexperienced shade, my recipe stays true to this conventional Vietnamese dessert!
Should you’re searching for a singular dessert to wow your visitors, my Vietnamese honeycomb cake is the right alternative. In Vietnamese, “bánh bò” interprets to “cow cake,” and “nướng” means “baked.” This identify 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 identify, 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 lots of extra.
But it surely’s a lot greater than only a inexperienced cake with plenty of 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, smooth, and chewy texture, with a barely candy, nutty taste.
There are two strategies to make home made 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 just beautiful! Pandan, a tropical plant used usually 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 shouldn’t be meant to be fluffy and “cakey” like a typical cake, as an alternative it’s spongy, ethereal, and lightweight, but it additionally has a satisfying chewiness with a subtly candy taste, enriched by the coconut and pandan.
Another excuse why I like honeycomb pandan cake is that you could’t simply purchase it at any previous grocery retailer. You must 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 substances are literally simple to search out and inexpensive! It additionally occurs to be naturally gluten-free.
My home made honeycomb cake does take a little bit of method to get the suitable texture. With the intention 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 ensure it will end up proper in your first try.
Regardless of its spectacular look and sophisticated nature, with a little bit consideration to element, anybody could make a pandan tapioca cake. Whether or not you’re a beginner to baking or a pastry professional, observe my directions to take advantage of scrumptious cake each time!
Newest Recipe Video!
🥘 Elements
My banh bo nuong recipe requires very primary substances that you simply possible have already got readily available, and one particular ingredient that offers the cake its lovely shade! Scroll right down to the recipe card on the backside of the publish for the precise quantities and dietary info.
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 may work, it’s going to make the cake richer and you will have to regulate portions barely.
Pandan Extract: Made out of the leaves of the pandan plant, pandan extract has a vibrant inexperienced shade and a candy, vanilla-coconut taste with a touch of earthy grassiness. Whereas usually present in synthetic varieties, I like to recommend utilizing pure pandan extract for the perfect taste. I don’t suggest utilizing pandan paste, because it has a special texture and a barely totally 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 should utilize refined coconut oil if you’d like a milder coconut style.
Eggs: My pandan honeycomb cake recipe makes use of plenty of 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 performing baking powder. This implies it reacts as soon as when mixed with the moist substances, and once more when heated. Make sure that you employ recent double performing baking powder (single performing baking powder is not going to 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 a little bit sweetness. I don’t suggest utilizing different sugars on this recipe because it’ll change the construction of the cake.
Shredded Coconut or Lemon Zest (optionally available): 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 how you can make my conventional Vietnamese pandan honeycomb cake recipe is straightforward. Should you observe my easy instructions you’ll don’t have any hassle making an ideal bánh bò nướng that units up nicely and doesn’t deflate.
Watch my video under 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 gained’t have the attractive honeycomb texture. Due to this fact, I don’t suggest utilizing an electrical whisk, hand mixer, or electrical mixer.
Add Moist Elements: As soon as evenly overwhelmed, I add the coconut oil, water, coconut milk, and pandan extract to the eggs and blend till mixed.
Mix Flour Combination: In a big bowl, I combine all of the dry substances collectively.
Fold Collectively: I add the dry substances to the egg combination and blend slowly, scraping down the perimeters of the bowl as wanted to make sure the substances are totally 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.
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 go away the cake inside with the oven door partially open for 20 minutes.
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 (optionally available) and place it on a cake stand or massive plate lined with parchment paper.
Serve: When prepared, I reduce my pandan honeycomb cake into slices and serve it instantly! You possibly can benefit from the cake as is, or sprinkle some coconut flakes, brown sugar, or lemon zest on prime. It’s excellent by itself or paired with some scorching tea or espresso.
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 can assist preserve you from overbeating the eggs, which may trigger the cake to have an excessive amount of air.
Different Suggestions To Maintain In Thoughts:
- Use High quality Pandan Extract: There are numerous totally different varieties on the market, a few of low high quality with added synthetic substances. Use an extract that’s pure and shiny inexperienced in shade. Keep away from shopping for something that appears diluted (a light-weight inexperienced vs. darkish inexperienced shade).
- Fold The Elements Gently: You might have most likely seen that I’ve been speaking about overmixing or overbeating lots. That’s as a result of it’s so vital to making sure your cake holds up! Ensure you 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 can preserve the cake from collapsing on itself within the pan.
- Use The Proper Pan: Should you don’t have a bundt pan, you’ll be able to do this recipe with a big loaf tin. Nonetheless, I don’t suggest 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 totally different flavors. Whereas it is a honeycomb pandan cake recipe, you’ll be able to simply swap out the pandan extract for a wide range of different flavored extracts. Listed here are a few of my favorites:
Espresso: Attempt utilizing espresso extract as an alternative of pandan to infuse your cake with a wealthy espresso taste.
Almond: Substitute 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 prime earlier than serving for added texture and taste.
Vanilla: Use pure vanilla extract. This variation is straightforward 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 singular, candy taste. Ube, purple yam, is a well-liked ingredient in Filipino desserts and pairs nicely with coconut milk.
Lemon: Add lemon zest to the batter and substitute the pandan with lemon extract or recent lemon juice. This variation offers the cake a refreshing citrus taste.
🍽 Serving Recommendations
My inexperienced Vietnamese cake is totally scrumptious by itself, however it’s also possible to simply take it up a notch. Whether or not you’re internet hosting an off-the-cuff gathering or a particular occasion, these options 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 great with a heat beverage.
With Toppings: I like to boost the flavour and presentation by including a dusting of powdered sugar, chopped nuts, or a drizzle of honey.
With Fruit: Add a recent and fruity factor by serving the cake with a aspect of sliced tropical fruits like mango, papaya, or pineapple. Recent berries are additionally an exquisite 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 general taste.
🧊 Storage Instructions
Room Temperature: The easiest way to get pleasure from this cake is recent after it cools, since that’s when it has the perfect texture and taste. After I do need to retailer it, I’ll preserve it at room temperature in an hermetic container for as much as 2 days.
Fridge: If I must 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 get pleasure from it, I’ll heat particular person slices within the microwave for just a few seconds to revive its smooth, spongy texture.
Freezing: I don’t suggest freezing banh bo nuong as it’s going to alter the feel when defrosted. The fragile, spongy construction will turn into dense and chewy.
❓Recipe FAQs
Be certain that to maintain the cake within the oven with the temperature turned off and the door open for 20 minutes. This helps stop it from all of a sudden deflating by permitting it to progressively come to a cooler state. Should 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 other way up on a wire rack whereas nonetheless within the bundt pan. Should 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.
In case your cake rises too shortly after which deflates, you’ll lose the honeycomb impact, leading to a dense cake. This is also associated to the temperature of the oven. You’ll want to use an oven thermometer earlier than including the cake to ensure it’s on the precise temperature wanted. If the oven is just too scorching, the cake will deflate. Whether it is too low, the cake can be too eggy in texture.
Sadly, pandan honeycomb cake depends closely on eggs to attain the attribute honeycomb texture and ethereal construction. Substituting the eggs with vegan options gained’t work.
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📋 Recipe Card
Pandan Honeycomb Cake (Bánh Bò Nướng)
This vibrant inexperienced honeycomb cake will get its shade from Pandan Extract. This conventional Vietnamese cake is named Bánh Bò Nướng. This cake has a spongy, smooth texture, and evenly sweetened. The pandan leaf extract is nutty and pairs properly with the wealthy coconut milk and coconut shavings on prime!
Servings: 12
Energy: 181kcal
- Use a high quality Pandan Extract. There are numerous totally different varieties on the market, some are of low high quality with added synthetic substances. Use an extract that’s pure, and shiny inexperienced in shade.
- Break up the yolks of the eggs with a fork, after which beat. This can assist preserve you from over beating the eggs which may trigger the cake to have an excessive amount of air.
- Fold the substances collectively gently. You don’t wish to over combine the batter and lose the ethereal high quality.
- Take away the cake from the cake pan to chill immediately! This can preserve the cake from collapsing on itself within the pan.
Serving: 1slice | Energy: 181kcal | Carbohydrates: 20g | Protein: 4g | Fats: 11g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 93mg | Sodium: 44mg | Potassium: 169mg | Fiber: 1g | Sugar: 9g
