Fluffy Vietnamese Honeycomb Cake: Easy and Irresistible Delight

Indulge in this Fluffy Vietnamese Honeycomb Cake, a gluten-free and dairy-free treat that delights with its light texture and unique flavors.

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Prep Time 20

Cook Time 55

Cooling Time 1

Total Time 2 15

Servings: 8 slices

Course: Desserts

Cuisine: Vietnamese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Coconut Milk Use full-fat for best results.
2 pieces Pandan Leaves Substitute with 1 tsp of pandan extract if fresh leaves are unavailable.
3 large Eggs Large eggs yield the best texture.
1 cup Granulated Sugar Adjust the amount to taste.
2 teaspoons Pandan Extract Double the amount if using extract instead of leaves.
1 teaspoon Vanilla Extract
1 cup Tapioca Starch Do not substitute.
1 tablespoon Baking Powder Ensure it is single-acting.
1/2 teaspoon Salt Balances sweetness.

Equipment

Bundt pan
Blender
Mixing bowls

Method

Step-by-Step Instructions for Easy Banh Bo Nuong

Preheat your oven to 350°F (177°C) and warm your bundt pan for 10 minutes.
Blend the full-fat coconut milk with pandan leaves until smooth; strain into a bowl.
Whisk the coconut and pandan mixture with eggs and sugar until smooth.
Gently mix in the pandan extract and vanilla extract.
Whisk together tapioca starch, baking powder, and salt; fold into wet mixture.
Pour the batter into the preheated bundt pan, smoothing the top.
Bake for 50 to 55 minutes or until a toothpick comes out clean.
Cool in the pan for about 60 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 6gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Adjust sugar levels according to your taste preference and ensure your baking powder is fresh.

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