Vietnamese Honeycomb Cake

On many streets in Vietnam, you can see many Food Bikes which sell Street Food. One of them is Vietnamese Honeycomb Cake ( Banh Bò Nướng ).

It is my favor cake in rainy days. You can buy anywhere and anytime on days. Its flavor is so amazing, you can not skip when you smell it from the first time.
 Vietnamese Honeycomb Cake


- Coconut milk: 200ml
- Sugar: 200gr
- 6 eggs
- Baking powder: 2 ½ teaspoon (11gr)
- Starch: 2 ½ cups of
- Vanilla (Optional).
- Pinch of salt, ½ teaspoon pandanus extract


 Vietnamese Honeycomb Cake
- Melt 200gr sugar with 200ml coconut milk with small heat. After 10 minutes, turn off the heat and wait to get cold.

- Grease only the bottom of the pan. Then put pan into oven and preheat oven to 175 Degree.

- This is an important step to make one of stunning Vietnamese Dessert recipes, so I suggest you should follow carefully. Crack 6 eggs in bowl, use a fork or whisk to stir eggs. I recommend that do not beat the eggs or over-stir, just stir enough to homogenize the whites and yolks. Stir about 5 – 10 minutes.

- Add with the coconut mixture. Sift the starch and baking powder into the mixture. Mix them together until smooth. Next, add more pandanus extract and vanilla.

- Pour the mixture into hot pan through a strainer.

- Bake in 45 minutes at 175 degree until the face of mixture gets yellow. I recommend that do not open oven during first 30 minutes.

- Then, let it cool and upside down on a rack.

- Finally, you can serve this dessert.
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