Vietnamese Honeycomb Cake – Banh Bo Nuong

Vietnamese Honeycomb Cake – Banh Bo Nuong
This cake has a chewy texture with nice pandan aroma. I also made the air fryer version. I'll post the recipe once I transfer the photos from my camera to my computer.

Vietnamese Honeycomb Cake – Banh Bo Nuong (No butter - I run out of supply :))
Author: Neliza Ly
Ingredients:
Instructions:
  • Preheat oven to 330F.
  • Cook coconut milk, sugar and salt over a very low heat. Stir constantly to dissolve the sugar. Remove from stove and set aside to cool completely.
  • Mix tapioca flour, rice flour and baking powder. Sift the mixture and set aside.
  • Break the eggs, whisk slowly and sift using a strainer. Don't beat the egg to much or else the cake will collapse.
  • Combine eggs, coconut mixture, vanilla extract, pandan juice and pandan extract in a bowl. Whisk until just blended.
  • Add dry mixture into wet mixture. Mix until the batter is well blended.
  • Spray the bundt pan with vegetable oil or brush with melted butter.
  • Pour the batter into the bundt pan through a strainer. Place the pan into the middle rack.
  • Bake at 330°F for 45 minutes.
  • Remove the cake from the oven and invert the mold immediately. Allow to cool down before unmolding the cake.
  • Vietnamese Honeycomb Cake – Banh Bo Nuong
  • Cut out a slice and enjoy. Save the rest in the fridge and reheat for 30 seconds.
  • Vietnamese Honeycomb Cake – Banh Bo Nuong
  • Vietnamese Honeycomb Cake – Banh Bo Nuong
  • Vietnamese Honeycomb Cake – Banh Bo Nuong
  • Vietnamese Honeycomb Cake – Banh Bo Nuong
  • Vietnamese Honeycomb Cake – Banh Bo Nuong

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