Cherry & Dennis Helper Habitat

Vietnamese Banh Bo Nuong

越式班蘭蜂巢糕

Vietnamese Banh Bo Nuong — finished dish

Total time: 65 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Tapioca starch, coconut milk and pandan bake into a chewy green cake with an even honeycomb crumb.

01

Ingredients

Main ingredients

320 g tapioca starch
400 ml coconut milk
6 pieces eggs
80 ml pandan juice

Cake seasoning

220 g caster sugar
1/4 tsp salt
1 tsp vanilla

Tin preparation

1 tbsp cooking oil

Vietnamese Banh Bo Nuong — ingredients

02

Tools

cutting board
knife
mixing bowls
oven
baking tin
measuring cup

Vietnamese Banh Bo Nuong — tools

03

Steps

Vietnamese Banh Bo Nuong — Preheat the oven to 175°C with the empty baking tin inside

Step 1

Preheat the oven to 175°C with the empty baking tin inside

Preheat the oven to 175°C with the empty baking tin inside.

Vietnamese Banh Bo Nuong — Blend pandan leaves with water, strain and measure 80 ml

Step 2

Blend pandan leaves with water, strain and measure 80 ml

Blend pandan leaves with water, strain and measure 80 ml.

Vietnamese Banh Bo Nuong — Warm coconut milk, sugar and salt until dissolved, then cool completely

Step 3

Warm coconut milk, sugar and salt until dissolved, then cool completely

Warm coconut milk, sugar and salt until dissolved, then cool completely.

Vietnamese Banh Bo Nuong — Beat eggs gently without incorporating much air

Step 4

Beat eggs gently without incorporating much air

Beat eggs gently without incorporating much air.

Vietnamese Banh Bo Nuong — Sift tapioca starch into a large bowl

Step 5

Sift tapioca starch into a large bowl

Sift tapioca starch into a large bowl.

Vietnamese Banh Bo Nuong — Add cooled coconut milk and pandan juice; mix until no dry starch remains

Step 6

Add cooled coconut milk and pandan juice; mix until no dry starch remains

Add cooled coconut milk and pandan juice; mix until no dry starch remains.

Vietnamese Banh Bo Nuong — Add eggs and vanilla and stir slowly until even

Step 7

Add eggs and vanilla and stir slowly until even

Add eggs and vanilla and stir slowly until even.

Vietnamese Banh Bo Nuong — Strain the batter again to remove lumps and egg strands

Step 8

Strain the batter again to remove lumps and egg strands

Strain the batter again to remove lumps and egg strands.

Vietnamese Banh Bo Nuong — Remove the hot tin, oil it and immediately pour in the batter

Step 9

Remove the hot tin, oil it and immediately pour in the batter

Remove the hot tin, oil it and immediately pour in the batter.

Vietnamese Banh Bo Nuong — Bake 35 to 45 minutes until golden and set in the centre

Step 10

Bake 35 to 45 minutes until golden and set in the centre

Bake 35 to 45 minutes until golden and set in the centre.

Vietnamese Banh Bo Nuong — Turn off the oven and leave the door ajar for ten minutes to prevent sudden collapse

Step 11

Turn off the oven and leave the door ajar for ten minutes to prevent sudden collapse

Turn off the oven and leave the door ajar for ten minutes to prevent sudden collapse.

Vietnamese Banh Bo Nuong — Cool completely before unmoulding and slicing to reveal the honeycomb

Step 12

Cool completely before unmoulding and slicing to reveal the honeycomb

Cool completely before unmoulding and slicing to reveal the honeycomb.

Common mistakes

Do not whip the eggs hard or use a cold tin, or the crumb will be irregular or dense.

Tips

Cool the coconut mixture before adding eggs; cool the cake fully before slicing to preserve the chewy honeycomb.