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: 200 ml coconut milk ¾ cup (155 grams) sugar ¼ tsp salt 7 oz. (200 grams) tapioca starch 1 ½ tbsp. (12 grams) rice flour 1 packet (11 grams) Alsa baking powder 4 XL eggs ½ tsp. vanilla extract ¼ tsp. pandan paste ½ tbsp. pandan juice 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 ex...