Bánh bò nướng – Vietnamese Honeycomb Cake

Bánh bò nướng – Vietnamese Honeycomb Cake

Print Recipe Pinner la recette

5/5 (45)

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Course: Dessert

Cuisine: Vietnamese

Servings: servings

Calories: 451kcal

Author: Marc Winer

Equipment

Moule à savarin

Ingredients

250 ml coconut milk unsweetened and full-fat
2 teaspoons pandan extract
6 eggs
3 tablespoons coconut oil
160 g tapioca starch
1 tablespoon rice flour
100 g sugar
2.5 teaspoons baking powder
oil for greasing the pan
1 handful grated coconut for garnish
80 ml water

US Customary - Metric

Procédé

Preheat the oven to 180°C.
In a mixing bowl, crack the eggs and beat them lightly with a fork, without overmixing, to preserve the cake’s honeycomb texture.
6 eggs
Add the coconut oil, water, coconut milk, and pandan extract, then mix.
250 ml coconut milk, 2 teaspoons pandan extract, 3 tablespoons coconut oil, 80 ml water
In a separate bowl, mix all the dry ingredients.
160 g tapioca starch, 1 tablespoon rice flour, 100 g sugar, 2.5 teaspoons baking powder
Incorporate the dry ingredients into the egg mixture, stirring slowly until everything is well combined.
Grease a savarin mold with a little oil and pour in the batter.
oil for greasing the pan
Bake for 50–55 minutes. Turn off the oven and leave the cake in the oven with the door slightly ajar for 20 minutes.
Remove the cake from the mold, let it cool, then sprinkle with the grated coconut before serving.
1 handful grated coconut

Notes

The main risk with this recipe is collapse. The cake is baked to create a distinct honeycomb pattern, and that’s often where things get tricky. To achieve that signature texture, beat the eggs very lightly with a fork—do not overmix. That’s the key.

One of the secrets of honeycomb cake is to avoid incorporating air into the batter. You actually want a dense mixture—the baking powder will create the tunnels that run through the cake. If you whip the batter as you would for other cakes, it will be too thin and unstable to hold the air pockets, and it will collapse as it cools after rising in the oven.

Nutrition

As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !