Tuesday, July 29, 2008

Bánh Bò Nướng (Vietnamese Honey Comb Cake)

I just bake a pandan flavor honey comb cake. My sister from California showed me how to make it. Check it out.

After it cool down, you can cut into small triangle pieces and wrapped them in the food wrap.

Can you see the honey comb in this cake? I guess that is why we called it "honey comb cake" :-)

I used sesame seeds for garnish. Pretty huh? This is a great snack.

-1 package (16oz) of Tapioca starch (I used the 3 elephants brand)
-1 can of coconut milk
-2 + 1/2 cup of sugar
-2 small packages of Alsa baking powder (I used only 1 +1/2 package)
-10 eggs
-1 tsp of pandan extract
1) Boil sugar and coconut until sugar dissolves.
2) Mix the pandan extract to the sugar and coconut syrup. Set aside to cool.
3) Beat eggs and add tapioca package slowly. (Don't beat the eggs too much. Just stirring the eggs to blend the yolks with the tapioca flour)
4) Add the baking powder.
5) Add the coconut syrup.
6) Mix everything together until smooth.
7) Grease the baking pan with oil or butter.
8) Put the pan in the oven for about 5 minutes.
9) Pour the mixture into the pan.
10) Bake at 350'F for about 45-50 mins, until golden.
Note: Do not open the oven for the first 30 minutes or so; else, the cake will not rise.
Good luck!


Anonymous said...

Hi Zoe,
The coconut milk? What size of the can? 25,50 or 75 ml .... Thanks

Zoe said...

1 can of coconut = 13.5 fl oz (400ml).


Anonymous said...

hi zoe what is 1 tsp of pandan extract?

Anonymous said...

I'd like to make this for my father, but cholesterol-free. Do you know, or heard of, if I can substitute the "10 whole eggs" with just "egg whites" or "natural egg substitutes"?

Would that change the rising factor or adjust any other ingredients in order to get the honeycomb effect?

Thanks very much.

Zoe said...

I never try to make it with egg whites or natural egg substitutes. However, I found this recipe without eggs. Please try it and let me know if it works. Actually, it's a great idea to bake with the eggless version. According to the blog below, it works for him/her. Check it out. Keep me posted if it works. Thanks! --Zoe

-300g rice flour
-100g tapioca starch
-300g warm water
-1 tsp yeast
-300g + 1 tsp sugar
-300g coconut milk/cream
-1 tsp baking powder (single acting)

What to Do:
Dissolve yeast in water along with 1 tsp sugar. Mix together flours and add yeast mixture, mix well. Prove for 1 hour. Meanwhile, boil together 300g sugar with coconut milk and cool to room temperature. After 1 hour knead in baking powder and then coconut milk mixture. Prove for another hour or until bubbles rise to the surface of the batter. Bake at 350’F for 30-45 mins or until golden. " -


Anonymous said...

Hi, can you elaborate how much baking powder (in gramme or tsp) should be put into the mixture?


J said...

Hi Zoe, this is my first time to hear a honeycomb cake using baking powder! interesting - I'd better try this too :)

by the way, answering your question: sago flour is similar to tapioca flour. here is an article I found on wikipedia, I hope it might help:

Anonymous said...

Hi Zoe I Love your blog and I love the honeycomb cake, but every time I make it, my turns out dry. It is not soft and chewy. The recipe I have is almost the same as yours except it only ask for 200ml coconut milk and 6 eggs. Please help!

Zoe said...

Hi there,
Please try my recipe and see how it turns out? Use the 400ml coconut milk instead, and
you need to pay attention to the following details:

- make sure you use the right brand of flour. I tried other brands and it would not work.

- Don't beat your eggs too much. I usually just mixed it until the eggs are blend with the flour.

- Put the pan in the oven for 5 minutes before you pour the mixture in.

-Make sure your baking powder is not old.

-Don't open the oven for the first 30 minutes.

Good luck!

Anonymous said...

Thanks Zoe, I will definitely try your recipe! My dad requests these every time he sees me so I want to perfect them next time I make it. Thanks so much for responding.

Anonymous said...

what brand coconut milk and pandan extract do you use? does it make a difference if i use pandan extract paste instead?? thanks in advance!

Yummies4Dummies said...

Awww...I love the heart shape!!!


Anonymous said...

Hi Zoe,

how much in grams is 2 packets of small of Alsa baking powder? thanks!

Zoe said...

If you add 1.5 TB of Alsa baking powder then it should be good. i dont' know how much in grams. It usually come ready in small packages. If you dont' have Alsa baking powder, then use 1.5 TBS of regular baking powder should be fine too. Good luck!

Bang said...

what ingredient(s) give this cake the honey-comb texture?

Vicki said...

I did exactly as the recipe, but even when I pour batter into a sieve, it did not have the honeycomb effect when it came ou t, so I couldnt eat it. It was just a square of green chewy cake. I dont know what I did wrong.