Honeycomb Cake (Bánh Bò Nướng)
This is a traditional Vietnamese cake made with tapioca starch. For this recipe, do NOT use double-acting baking powder, only single-acting works. For more photos and recipes, please visit my blog at Danang Cuisine.Honeycomb Cake (Bánh Bò Nướng),
- 1 cup sugar
- 200ml (7 fl oz) coconut milk
- pinch of salt
- 6 eggs
- 2 1/2 teaspoons single acting baking powder
- 2 cups tapioca starch
- 1/2 teaspoon pandan extract
- vanilla (optional)
Preparation1. In a sauce pan, dissolve sugar with coconut milk and a pinch of salt under low heat. Let cool to room temperature.
2. Grease the bottom of a baking pan. Preheat oven and baking pan to 175°C/ 350°F.
3. Crack 6 eggs in a mixing bowl. Use a fork or a whisk to stir eggs. Do not over-beat or over-stir the eggs; stir just enough to homogenize the whites and yolks. The tip of the whisk should always be touching the bottom of the bowl. This is to avoid creating foam. Add in coconut mixture and give it a few stirs. Sift tapioca starch and baking powder into the mixture. Mix everything together until smooth. Add pandan extract and vanilla. Use a strainer to strain the mixture into the heated pan.
4. Bake at 175°C/ 350°F for about 45 minutes, until golden. The time may vary a bit depending on the mold and the oven. However, do not open the oven during the first 30 minutes. To test if cake is done, insert a toothpick in the center of a cake. If the toothpick comes out clean, the cake is done. Let it cool upside down on a rack. It can be stored for 1-2 days by wrapping in plastic wrap. If you serve it on the next day, microwave for about 15 seconds. For more photos and recipes, please visit my blog at Danang Cuisine.