I love making Vietnamese Honeycomb Cake. It’s such a unique treat that reminds me of bright, sunny days spent with my family. The texture is soft, and the flavors of pandan and coconut bring back joyful memories of my childhood.
I remember the time Dad James surprised us all by making this cake. Mom Eva laughed as he tried to keep it from falling apart. Sister Jennifer and I couldn’t stop giggling at his concentrated face while he mixed the batter. Those moments always warm my heart.
Your Ingredients List
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon pandan extract
- 1 teaspoon baking powder
- Pinch of salt
The Simple Steps to Follow
- In a mixing bowl, combine rice flour, tapioca starch, coconut milk, water, sugar, pandan extract, baking powder, and salt. Mix until smooth.
- Pour the batter into a greased cake pan or steamer.
- Steam the batter on medium heat for about 30-40 minutes or until a toothpick comes out clean.
- Let it cool before cutting into squares.
- Serve as a snack or dessert with tea or coffee.
Healthy Twists on a Classic
You can try using less sugar or substitute coconut milk with almond milk for a lighter version of the cake. Adding some fruits like bananas or berries could also bring in extra flavor and nutrition.
Serving Suggestions From My Table
I love serving this cake with steaming cups of tea or coffee. It’s amazing as an afternoon snack or a light dessert. You can also pair it with some fresh fruit for a lovely touch.
Getting It Just Right
Make sure to mix the batter well to avoid lumps. Watching the cake steam is part of the fun! If it’s your first time, keep an eye on the timer to avoid any surprises.
How to Store Leftovers
Store any leftover cake in an airtight container in the fridge. It will keep well for about 2-3 days. You can enjoy it cold or warm it gently in the microwave.
Enjoy Every Moment
Eating treats like this makes every moment special. Whether it’s a sunny afternoon or a cozy evening, Vietnamese Honeycomb Cake makes it all sweeter.
A Few Common Questions
What is Vietnamese Honeycomb Cake?
Vietnamese Honeycomb Cake, also known as Bánh Bò Nướng, is a fluffy dessert made with rice flour and tapioca starch, flavored with coconut and pandan. It has a unique honeycomb texture that is fun to eat.
Can I make Vietnamese Honeycomb Cake without pandan extract?
Yes, you can. If you don’t have pandan extract, the cake will still taste delicious! You can replace it with vanilla extract for a different flavor.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean. It should also look firm and not jiggle when you shake the steamer gently.
Print
Vietnamese Honeycomb Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A soft and fluffy dessert flavored with coconut and pandan, reminiscent of joyful childhood memories.
Ingredients
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1 cup coconut milk
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon pandan extract
- 1 teaspoon baking powder
- Pinch of salt
Instructions
- In a mixing bowl, combine rice flour, tapioca starch, coconut milk, water, sugar, pandan extract, baking powder, and salt. Mix until smooth.
- Pour the batter into a greased cake pan or steamer.
- Steam the batter on medium heat for about 30-40 minutes or until a toothpick comes out clean.
- Let it cool before cutting into squares.
- Serve as a snack or dessert with tea or coffee.
Notes
Mix the batter well to avoid lumps. Keep an eye on the timer to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vietnamese dessert, honeycomb cake, pandan cake, coconut cake, steamed cake