Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe
Vietnamese Honeycomb Cake is a delightful and unique dessert known for its signature honeycomb holes and chewy texture. Made with aromatic pandan leaves, rich coconut milk, and tapioca starch, this cake offers a perfect balance of sweetness and tropical flavors. Its light, airy structure is achieved through a gentle baking process that produces a visually stunning treat that is as delicious as it is beautiful.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 14 ounces full-fat Coconut Milk
- 10 pieces fresh Pandan Leaves (or 1 teaspoon pandan extract as a substitute)
- 5 large Eggs
- 1.33 cups Granulated Sugar
- 0.5 teaspoon Pandan Extract (use 1 teaspoon if not using pandan leaves)
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 cup Tapioca Starch
- 16 grams Single Acting Baking Powder (about one packet)
- 1 pinch Salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm for about 10 minutes, preparing it for even baking.
- Prepare the Coconut-Pandan Mixture: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves and blend until smooth. Strain the mixture through a fine sieve into a bowl to remove any solid bits, ensuring a smooth batter.
- Mix Wet Ingredients: In a large mixing bowl, gently whisk together the strained coconut pandan mixture, 5 large eggs, and 1 1/3 cups of granulated sugar. Be careful not to incorporate too many bubbles during this step for optimal texture.
- Add Flavor Extracts: Stir in 1/2 teaspoon of pandan extract and 1 teaspoon of vanilla extract into the wet mixture, folding gently to meld the flavors together.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup of tapioca starch, 16 grams of single acting baking powder, and a pinch of salt until evenly distributed.
- Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture, mixing carefully to retain the lightness and achieve the signature honeycomb texture.
- Bake the Cake: Pour the batter into the warm bundt pan and bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick— it should come out clean when the cake is perfectly baked.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 60 minutes. Then invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Using fresh pandan leaves gives the best flavor, but pandan extract is a convenient substitute.
- Make sure to use full-fat coconut milk for richness and authentic texture.
- Handle the batter gently to prevent deflating the air bubbles crucial for the honeycomb holes.
- Single acting baking powder is key; using double acting may affect the texture.
- Allow the cake to cool completely to develop its chewy texture and distinct honeycomb appearance.
- If unavailable, a bundt pan can be substituted with a similar heat-conducting pan for even baking.
Keywords: Vietnamese Honeycomb Cake, Banh Bo Nuong, Pandan Cake, Tapioca Cake, Coconut Milk Dessert, Vietnamese Dessert
