Pandan Honeycomb Cake (Bánh Bò Nướng)
Serves 1220 mins prep55 mins cook
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.
0 servings
What you need
fl oz olive oil cooking spray
tsp baking powder
cup sugar
tbsp rice flour
cup water
cup tapioca starch
tbsp coconut oil
Instructions
0 Preheat the oven to 350 degrees F / 180 C. 2 Crack eggs and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture. 4 Add in coconut oil, water, coconut milk and pandan extract and mix until combined. 6 Mix all the dry ingredients together. 8 Add the dry ingredients to the egg mixture and mix slowly until fully combined. 10 Grease the bundt tin with cooking spray and pour the prepared batter to the pan. 12 Bake for 50-55 minutes. Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes. 14 Remove the cake from the form and let it cool. Top with shredded coconut (optional) and serve.View original recipe