Vietnamese Honeycomb Cake (Banh Bo Nuong)
- Yield: 10 – 12 servings
- Total Time:: 1 hour, 10 minutes
- Category: Dessert
- 7 large eggs
- 7 oz. coconut milk (half a can)
- 1 or 2 cups of white granulated sugar (Traditionally, this cake is made with 2 cups of sugar, but I find that too sweet, so I tend to use more like 1 ¼ cups of sugar)
- 14 oz. (1 ¾ cups) Tapioca Flour (alternatively called Tapioca Starch. It’s the same thing)
- 2 tbsp. single acting baking powder*
- ½ tsp. salt
- ½ tsp. pandan extract
- Butter/coconut oil/baking spray to grease the pan
- Fine metal sieve
- Circular spring release pan, or bunt cake pan
- Large mixing bowl
- A smaller bowl to mix dry ingredients (yes, you actually have to mix them before adding them to the wet ingredients)
*Note: Most American baking powder is double acting, which causes this cake to be as flat as a pancake.
To make single acting baking powder:
- • 2 tbsp. cream of tartar
- • 1 tbsp. baking soda
A few hours before/ the night before, make the coconut cream:
Pandan (Pansanus amaryllifolious) is a South East Asian plant with leaves that are used in sweet and savory dishes. If you don’t happen to have a pandan plant growing in your backyard, most Asian supermarkets carry pandan extract in their baking aisle. Be wary though, the extract is very green and will ruin any clothing it gets spilled on.
The pandan-coconut combination gives the cake an incredibly light flowery flavor. Married with its dense gummy texture and the sheer novelty of a green cake, Banh Bo Nuong is a great cake to share with adventurous friends and family. But with greatness comes great risk. Sometimes it just won’t rise, or it will act like a soufflé and deflate after it comes out of the oven. So it’s very important to follow the recipe and actually strain the ingredients in the cake.
Additionally, tapioca starch is a gluten free food, so this cake is gluten and dairy free.