Desserts
Easy Vietnamese Pandan Honeycomb Cake Recipe (Bánh Bò Nướng)
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What is Vietnamese Pandan Honeycomb Cake?
Vietnamese Pandan Honeycomb Cake is a delicious and unique treat that combines smooth pandan-flavored cake with light, crunchy honeycomb. This article will provide an in-depth look at how to make this special cake from start to finish.
The key ingredients that give this cake its distinctive flavor are:
- Pandan – Pandan is a tropical plant that infuses a sweet, nutty, vanilla-like aroma and vibrant green color into foods and drinks. Pandan paste or extract provides the cake batter with its signature pandan flavor.
- Coconut milk – Coconut milk adds a rich, creamy texture to the cake batter.
- Honeycomb – Biting into the crispy honeycomb pockets throughout the cake provides a lovely contrasting texture.
With its smooth, pandan-infused cake and crunchy honeycomb pieces, this cake is an indulgent and uniquely Vietnamese treat perfect for special occasions. The complex process of making both components from scratch results in incredibly moist cake and light, almost aerating honeycomb that melts in your mouth.
Ingredients & Equipment
To make this specialty cake, you’ll need the following pandan cake ingredients:
- Pandan paste or extract
- Eggs
- Sugar
- Coconut milk
- All-purpose flour
- Baking powder
- Vegetable oil
Pandan paste can be found in Asian specialty grocery stores, sometimes in the freezer section. If pandan paste is unavailable, pandan extract makes a good substitution.
For the honeycomb, you’ll need:
- Granulated sugar
- Light corn syrup
- Water
- Baking soda
In terms of kitchen tools and equipment, you’ll need:
- Stand mixer or hand mixer
- Mixing bowls
- Spatulas and whisks
- 8-inch round cake pans
- Parchment paper
- Candy thermometer
- Cooling racks
Having the right equipment like a candy thermometer makes the process much easier. The thermometer allows you to cook the sugar syrup to the exact temperature needed for honeycomb.
How to Make Vietnamese Pandan Honeycomb Cake
Making the Pandan Batter
To achieve a smooth, consistent pandan cake batter:
- Allow the eggs and sugar to fully combine and dissolve
- Slowly stream in coconut milk and oil to emulsify
- Gently fold in pandan paste and flour just until incorporated
The amount of pandan paste used can be adjusted up or down depending on how intense you want the pandan flavor to be. For a very prominent pandan taste, use up to 3 tablespoons paste. For a more subtle flavor, start with 1 tablespoon paste and add more in small amounts as desired.
When blending the batter, here are some tips for success:
- Mix ingredients at medium speed to avoid overmixing
- Scrape down the sides of the bowl periodically
- Ensure no flour pockets remain before pouring batter into pans
Making the Honeycomb
Making honeycomb requires precision when cooking sugar syrup to the hard crack stage. Using a candy thermometer allows you to achieve the ideal temperature of 300°F needed for honeycomb to set up properly.
- Heat sugar, corn syrup, and water to 300°F while swirling pan occasionally
- Remove from heat and quickly stir in baking soda
- Allow to foam up fully undisturbed
- Pour foamy syrup onto prepared pan
To obtain the perfect honeycomb texture:
- Don’t allow temperature to exceed 300°F
- Let foam fully subside before moving pan
- Allow honeycomb to cool completely before removing from pan
This helps prevent deflating the honeycomb while still molten and allows it to set up crispy.
Here are some troubleshooting tips for honeycomb:
- If honeycomb never hardens fully, the syrup likely didn’t reach 300°F
- If honeycomb ends up too hard and brittle, the syrup overheated past 300°F
- Work quickly when adding baking soda to prevent syrup from overcooking
Assembling and Baking
To assemble the cake:
- Line cake pans with parchment paper
- Pour batter evenly into prepared pans
- Drop spoonfuls of honeycomb evenly over the batter
- Use a knife to gently swirl honeycomb pieces into batter
Evenly distributing the honeycomb prevents it from sinking to the bottom during baking.
Bake at 325°F for 30-40 minutes until a toothpick inserted in the center comes out clean. The cake is done when it springs back lightly when touched and is golden brown on top.
Serving and Enjoying
Vietnamese Pandan Honeycomb Cake is often served in thin slices so you get honeycomb in each bite. Additional toppings like coconut flakes or a drizzle of coconut milk complement the cake’s flavor beautifully.
This cake stays fresh covered at room temperature for 2-3 days. Refrigeration can extend the shelf life for up to a week. Allow slices to come to room temperature before enjoying for the best texture.
Sharing this cake makes an impressive dessert for gatherings with family and friends. The unique appearance delights both the eyes and tastebuds.
Conclusion: Vietnamese Pandan Honeycomb Cake
With its unique green color, fragrant pandan flavor, and light, crunchy honeycomb, Vietnamese Pandan Honeycomb Cake is a South Asian treat worth trying. The key steps to success are:
- Allow enough cooking time for the honeycomb to reach 300°F
- Mix pandan paste into a well-emulsified cake batter
- Distribute honeycomb evenly before baking
- Cool honeycomb fully before assembling
Making the components from scratch results in a cake as visually stunning as it is delicious. Vietnamese Pandan Honeycomb Cake is sure to impress at any occasion. Share it with loved ones so they too can experience this tasty cultural dessert.
Ingredients
- Dry Ingredients:
- Tapioca Starch: The base of the cake, providing structure (typically 1 ½ - 2 cups).
- Rice Flour (Optional): Adds a slightly chewy texture (typically ¼ cup to ½ cup, can be substituted with tapioca starch).
- Baking Powder: Single-acting baking powder is preferred for the characteristic honeycomb texture (typically 1-2 teaspoons).
- Wet Ingredients:
- Coconut Milk: Adds richness and flavor (typically 1 cup).
- Eggs: Provides structure and richness (typically 3-4 large eggs).
- Sugar: Granulated sugar for sweetness (typically ¾ cup to 1 cup).
- Salt: A pinch to balance the flavors (typically ¼ teaspoon).
- Flavoring:
- Pandan Extract: Provides the signature pandan leaf flavor and green color (typically 1-2 teaspoons). You can also use fresh pandan leaves for a more intense flavor (around 5 leaves).
- Optional Ingredients:
- Water: A splash of water may be needed to adjust the batter consistency (optional).
- Whipping Cream (Optional): A small amount of whipping cream can be folded into the batter for extra richness (optional, ⅓ cup).
Instructions
- Prepare the Pandan Flavoring (Optional):
- If using fresh pandan leaves, wash and tie them into a knot.
- In a small saucepan, combine the pandan leaves with a cup of water. Bring to a simmer and cook for 5 minutes. Strain the pandan water, discarding the leaves.
- Whisk the Dry Ingredients: In a large bowl, whisk together the tapioca starch, rice flour (if using), and baking powder.
- Whisk the Wet Ingredients: In a separate bowl, whisk together the coconut milk, eggs, sugar, and salt.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until a smooth batter forms. If the batter seems too thick, add a splash of water or pandan water (if using) to thin it out. The batter should be pourable but not runny.
- Add Pandan Flavor: Stir in the pandan extract or reserved pandan water.
- Prepare the Mold: Grease a baking mold (bundt pan or individual cupcake molds) with cooking spray or oil.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter evenly into the prepared mold(s). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool slightly in the pan for 10 minutes before transferring it to a wire rack to cool completely. The cake will deflate slightly as it cools, revealing the signature honeycomb texture. You can enjoy the cake warm or at room temperature.
Notes
- Pandan Flavor: Using fresh pandan leaves will give a more intense pandan flavor compared to pandan extract.
- Batter Consistency: The batter should be thick but pourable. If it's too thick, add a splash of water or pandan water to thin it out.
- Baking Time: The baking time may vary depending on your oven and the size of your mold. Keep an eye on the cake and check for doneness with a toothpick.
- Cooling: The cake will deflate slightly as it cools, which is normal. Let it cool completely before serving for the best texture.
- Storage: The cake can be stored at room temperature for up to a day, or in the refrigerator for up to 3 days.
- Serving Suggestion: Bánh Bò Nướng is traditionally enjoyed plain, but you can also drizzle it with a touch of honey or condensed milk for extra sweetness.
Nutrition Facts
Vietnamese Pandan Honeycomb Cake Recipe (Bánh Bò Nướng)
Serves: 6-8 servings
|
Amount Per Serving: 1 cake
|
||
|---|---|---|
| Calories | 250-350 | |
| % Daily Value* | ||
| Total Fat 0-5g | 0% | |
| Saturated Fat 0-2g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 70-80mg | 23.3% | |
| Sodium Minimal | 0% | |
| Total Carbohydrate 40-50g | 13.3% | |
| Dietary Fiber 0.5-1g | 0% | |
| Sugars 20-30g | ||
| Protein 3-4g | ||
| Vitamin A Trace | Vitamin C Trace | |
| Calcium 10-20mg | Iron Trace | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
