Easy Pandan Honeycomb Cake or Bánh Bò Nướng
Bánh Bò Nướng, also known as Honeycomb cake, offers a delightful chewy texture and naturally gluten free. With hints of pandan and coconut . It's a lightly sweetened treat that is both unique and satisfying.
Equipment
- 1 Bundt Pan
- 1 Strainer
Ingredients
- 14 oz Tapioca Flour
- 8 Large Eggs
- 2 cups White granulated sugar
- 22 grams Single Acting Baking Powder
- 1 tsp Pandan Extract
- 400 ml Canned Coconut Milk
Instructions
- Preheat oven to 350 degrees. Prepare your bundt pan. Spray with non stick cooking oil or brush all over with vegetable oil.
- Mix flour and baking powder together in a bowl. Set aside.
- Add the eggs and sugar in a separate bowl. Very gently and slowly, stir the mixture with a spoon or a rubber spatula so that no air bubbles form. A tip my mom gave me was to not lift up the spoon at all while stirring and go in one direction. This is the most important step to ensure your cake does not turn out flat.
- Once the eggs and sugar are blended together, you can add the pandan extract and coconut milk. Again, being very careful to not stir to fast which will too many air bubbles. Its okay of the mixture is still a little lumpy.
- Strain the entire mixture into another bowl.
- Pour the strained mixture into your prepared baking pan.
- Gently place in the oven and bake for 50-60 minutes until the crust is nicely golden. Insert a toothpick into the center of the cake to make sure it is crumbly and not gooey.
- Remove the cake from the oven. Let cool before removing from pan. The cake will stick to the sides. I always have to use as mall spatula to help me get it out of the pan. The cake is delicious served warm. It will be best eaten the same day. However, you can store it for a few days at room temp and reheat in the microwave for a minute before eating.
Tried this recipe?Let us know how it was!