Bánh Bò Nướng (Honeycomb Cake)

A Traditional Vietnamese Sweet with Chewy, Springy Texture

Key Details

• Prep Time: 5 minutes (plus 30 minutes for sifting and batter preparation)

• Cook Time: 2 hours (baking) + 10 minutes (initial cooling) + 30 minutes (final cooling)

• Total Time: About 2 hours 45 minutes

• Servings: 8–10 slices

Ingredients

Dry Ingredients:

• 2 cups (254g) tapioca starch (Erawan brand recommended for optimal texture)

• ¼ cup (38g) very finely ground white rice flour (Erawan brand preferred; avoid glutinous/sticky rice flours)

• 1½ teaspoons double-acting baking powder

Wet Ingredients:

• 6 large eggs (room temperature, critical for even rising)

• 1⅓ cups (283g) granulated sugar

• 1 (14-ounce/390g) can full-fat coconut milk, well-shaken

• 2 tablespoons canola oil

• 1 teaspoon kosher salt (e.g., Diamond Crystal; use ½ teaspoon fine salt if unavailable)

• ½ teaspoon pandan paste (adds floral aroma and green hue; substitute options in Tips)

• ¾ tablespoon cold unsalted butter (for pan coating)

Preparation

Step 1: Oven & Pan Prep

Preheat oven to 325°F (163°C). Place a 9½-inch nonstick Bundt pan on the middle rack. Ensure the pan is clean and dry.

Step 2: Sift Dry Ingredients

Set a fine-mesh sieve over a large bowl. Add tapioca starch, rice flour, and baking powder. Sift thoroughly, breaking up clumps to remove lumps and ensure uniform dry ingredients.

Step 3: Prepare Wet Ingredients

In a separate large bowl, crack eggs and gently break yolks with a whisk. Whisk eggs clockwise slowly to incorporate air gently (avoid excessive agitation). Add sugar, coconut milk, canola oil, salt, and pandan paste. Whisk slowly to dissolve sugar and blend flavors, taking care to minimize air bubbles (excess air causes sinking).

Step 4: Combine & Sieving Batter

Place the sieve over the dry ingredients. Pour the wet mixture into the sieve, whisking to help it pass through. Gently stir the combined batter with a spatula until just mixed (overmixing creates toughness). Transfer the batter to the original bowl and repeat sieving twice more (total 3 sieves) to ensure a silky-smooth, lump-free consistency.

Step 5: Pan Coating & Batter Pouring

Remove the preheated Bundt pan from the oven. Drop cold butter into the pan and spread evenly with a pastry brush to coat the interior. Immediately pour the smooth batter into the pan, ensuring even distribution. Cover loosely with foil (do not crimp edges).

Step 6: Baking

Bake for 45 minutes covered. Remove foil and bake an additional 45 minutes until the top is golden brown and a cake tester inserted into the center comes out clean.

Step 7: Cooling & Flipping

Remove the pan from the oven and cool on a wire rack for 10 minutes. Use a rubber spatula to nudge edges free from the pan. Carefully invert onto a clean rack to finish cooling completely (15–20 minutes).

Step 8: Slicing & Serving

Slice into ½-inch-thick wedges. Serve immediately for peak texture; the cake stays fresh for up to 2 days in an airtight container at room temperature (refrigeration alters texture).

Tips & Substitutions

• Pandan Paste: Not mandatory! Substitute with 1 teaspoon vanilla extract + ½ tablespoon matcha powder (adds floral warmth and light green hue) or use green food coloring.

• Flour Selection: Tapioca starch must be pure (Erawan recommended); avoid Asian brands without "tapioca starch" labeling. Rice flour requires fine grinding—glutinous/sticky rice flours ruin texture.

• Eggs: Room-temperature eggs prevent uneven rising. Let eggs sit at room temp 30 minutes before use.

• Sieving: Three sieves ensure air removal, critical for the honeycomb structure.

• Troubleshooting:

• Collapse: Avoid overmixing or excess air in wet ingredients.

• Gumminess: Use fine rice flour and avoid glutinous varieties.

User Experience Tip: A home cook noted, "Eggs at room temperature saved my cake from collapsing!" Another shared, "Vanilla + matcha worked well when pandan paste was unavailable." Enjoy this chewy, aromatic classic!