banh bo nuong

This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake is known as Bánh Bò Nướng. This cake has a spongy, soft texture, and lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!

Pandan Honeycomb Cake (Bánh Bò Nướng)

water

unsweetened, full fat coconut milk

tsp Pandan Extract

eggs

coconut oil

tapioca starch

tbsp rice flour

sugar

2½ tsp baking powder

cooking spray (to grease the cake pan)

coconut (optional topping)

Preheat the oven to 350 degrees F / 180 C.

Crack eggs and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture. 

Add in coconut oil, water, coconut milk and pandan extract and mix until combined. 

Mix all the dry ingredients together. 

Add the dry ingredients to the egg mixture and mix slowly until fully combined.

Grease the bundt tin with cooking spray and pour the prepared batter to the pan. 

Bake for 50-55 minutes. Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes.

Remove the cake from the form and let it cool. Top with shredded coconut (optional) and serve.

Banh Bo Nuong or Vietnamese honeycomb cake is one of the most popular cakes in Vietnamese cuisine. It is characterized by a beautiful honeycomb appearance and a yummy pandan, coconut flavor. Learn all the ins and outs of making this classic Vietnamese dessert including what goes into getting the perfect honeycomb appearance.

Easy Banh Bo Nuong (Vietnamese Honeycomb Cake)

oz coconut milk (full fat)

pandan leaves

½ tsp pandan extract

vanilla extract

baking powder

salt

Preheat oven to 350 degrees F (177 degrees C). Put the bundt pan in the oven to preheat.

Blend together 14 oz of coconut milk and 10 pandan leaves. Strain the liquid into a large bowl. Press the leaves into a fine mesh sieve to get as much of the coconut milk out as possible.

Mix coconut milk with 5 eggs and 1 ⅓ cup of granulated sugar slowly, preventing the formation of bubbles. I like to strain the eggs through a fine mesh sieve to help it better incorporate.

Add ½ tsp of pandan extract and ½ tsp of vanilla extract to the mixture and mix until combined.

Mix 1 cup of tapioca starch, 1 packet of single acting baking powder, and ½ tsp of salt and add into the mixture.

Stir until combined. Strain the batter through a fine mesh sieve to get rid of any lumps. This helps the tapioca starch incorporate into the batter.

Retrieve the bundt pan from the oven and pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.

Once done, flip pan over and let it stand for at least 60 minutes until it is completely cool. I like to do this for up to 2 hours.

Run a knife around the edge of the cake to release it. Flip it upside down to release the cake from the pan.

This turned out phenomenal. The texture was out of this world. Not too sweet and even better the next day. I’ve been to Vietnam 5 times and this is up there with the best I’ve had.

I ended up straining it twice and whether or not that improved the consistency I’ll never know because I will always do it that way now.

Simple recipe that I will 100% be making for friends and family. Thank you so much for sharing!

Just attempted this recipe twice. Failed miserably, recipe needs to be altered. Tapioca starch is not enough, banh Bo bong came out very wet, flat, and eggy tasting. Looked up other recipes around the web and other recipes calls for 400g (whole bag of tapioca starch).

All right! I finally put everything together and made this tonight! I only have ever had this once before in my life, but the taste, texture, and extreme novelty of the whole thing were such that it has stuck in my memory ever since, and I so badly wanted to try making it myself. 

Well, tonight, it finally happened. And... It turned out pretty darn well!

https://i.imgur.com/Xn1dexK.jpeg

It doesn't have the same crazy, beautiful, neon green tone as yours does, but I still got the bubbles, and it wasn't a collapsed flat rectangle like the people who use double acting baking powder get, so I'll call this a victory! Also the taste and texture were pretty close to how I remembered it.

I will, however, link two sites that were of considerable help in making sure I could follow your recipe! One that showed me how to make pandan extract when all I had were leaves ( https://www.seriouseats.com/spice-hunting-pandan-how-to-use-make-extract ), and the other was where I learned how to make my own single-acting baking powder ( 
https://www.milkglasshome.com/diy-baking-powder/ )! 

It should be noted that the baking powder recipe given in the latter, when doubled, gives *slightly under exactly* the amount you need to meet the requirements for this recipe! 

All in all, excellent work, Becca. You helped me reconnect with the thoughtful gift that some ladies from work once decided to share with me, and that's a wonderful memory I'll always treasure. 

Thank you.

I made it and I didn't like how it turn out. For starters it tasted eggy and not sweet enough. The eggs overpowered the flavor. 1 cup of sugar is not enough. Maybe increase it to 1.5cups. After baking even the color was off putting. 

I would do it again but with 4 eggs and 1.5 chips of sugar.

I love your recipe.  It is w very special.  Thanks for sharing.  God bless you! 😇.

Looking good 😍
Great job 👍

(Review provided by family member of Cooking Therapy.)

Bright green and lightly sweet, my pandan honeycomb cake uses coconut milk, pandan extract, and tapioca starch to create its signature chewy texture and airy interior. I love how the golden crust contrasts with the soft, springy center and the bright color. If you like cakes with impressive textures, this one is for you. 

Hi there, I am hoping to make this for friends to give them for Lunar New Year but would like to make individual (mini) bundt cakes. Can you recommend temp/bake time alterations for a mini bundt pan? Thank you for any help you can provide!

I know this is a great recipe. I just did not succeed on the first try, but I plan to follow this recipe again. All the mistakes that happened are on me, not the recipe. I should have bought a bundt cake mold for this, but I thought I would save money by using my ceramic cooking dish instead. Definitely wasn’t a good idea since it wasn’t easy to get the cake out of it. The cake turned out flat because it didn’t get to cool outside of the hot dish. Also, I think I may have over beat my eggs. My cake got a lot of air, based on the look of it when I pulled it out of the oven. It did go down, but like I mentioned previously, the cake turned out flat. If anything, I kind of got a mochi like cake. Tastes great, I will say. I just need to give this another try. I’m sure if you have everything that is listed for this recipe, yours will turn out better than mine.

Yum! My nieces were crazy about the colours of this cake! It tastes great too - very nice and soft texture and I love that it's a much healthier option for us all! Thank you for the recipe.

I buy pandan cakes from the market and really love the taste!  You've inspired me to try making my own now!

I had never heard of pandan honey comb cake but this was simply amazing! I never knew there was such a delightful dessert!

This is so intriguing. I love all things coconut!

This is absolutely gorgeous!! I can't wait to try it!

https://www.youtube.com/watch?v=DQ3ERpteNNQ

This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake is known as Bánh Bò Nướng. This cake has a spongy, soft texture, and lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!
Recipe -- https://pickyeaterblog.com/vietnamese-honeycomb-cake-banh-bo-nuong/

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The most viewed banh bo nuong recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine