Banh Bo Nuong, or Vietnamese honeycomb cake, is a delightful street food treat that's both visually stunning and incredibly delicious. Its signature airy, honeycomb-like texture is a result of a clever batter and cooking method, creating a cake that's simultaneously crispy on the outside and soft and chewy within. The subtle sweetness, complemented by a hint of savory from the coconut milk, makes it an addictive snack that's enjoyed across Vietnam. This irresistible cake is often served with a dipping sauce, further enhancing its unique flavor profile.
This easy-to-follow recipe will guide you through each step, from preparing the batter to achieving that perfect honeycomb texture. Whether you're a seasoned baker or a complete beginner, you'll be surprised at how simple it is to create this authentic Vietnamese delicacy at home. Get ready to embark on a culinary journey as we unveil the secrets to crafting the perfect Banh Bo Nuong!
Tools Needed
- Oven
- Baking pan (non-stick recommended)
- Blender
- Whisk or scissors
- Large bowl
- Strainer
- Bamboo skewer
Ingredients
- Pandanus leaves
- Water: 1/3 cup
- Coconut cream: 1 1/3 cup
- Yellow food coloring: 3 drops
- Green food coloring: 5 drops
- Large eggs: 7 (or 8 smaller eggs)
- Tapioca flour
- Rice flour
- Sugar
- Salt
- Active dry baking powder
- Melted butter
Step-by-Step Instructions
Step 1. Prepare the Batter
- Blend finely chopped pandan leaves with 1/3 cup water. Strain the juice and add coconut cream to reach 1 1/3 cups. Add food coloring; mix well.
- Lightly beat 7 large eggs (or 8 smaller ones) – avoid overbeating. This step should only take about a minute or two.
- Combine the pandan-coconut mixture with the beaten eggs. Stir gently.
- In a separate bowl, combine tapioca flour, rice flour, sugar, salt, and baking powder. Mix thoroughly.
- Gradually add the egg mixture to the dry ingredients, mixing until the flour is mostly dissolved (about 2-3 minutes).
- Strain the batter. Then add melted butter, stir well.
Step 2. Bake the Cake
- Preheat oven to 350°F (175°C) and place baking pan on the second lower shelf.
- Grease a non-stick baking pan with some reserved butter. Pour in the batter.
- Bake at 350°F (175°C) for 50-55 minutes. Check with a bamboo skewer; if it comes out clean, it's done.
Step 3. Cool and Remove
- Turn off the oven and leave the cake inside for 20 more minutes with the door slightly ajar.
- Remove the cake and flip it upside down to cool completely. Use a plastic knife to help remove it from the pan.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use a non-stick baking pan and grease it well to prevent sticking.
Nutrition
- N/A
FAQs
1. What makes the Banh Bo Nuong have its honeycomb texture?
The key is the batter's consistency and the high heat of the pan. The batter contains a leavening agent (usually baking powder) which creates air bubbles, and the quick cooking process expands them, forming the honeycomb effect.
2. Can I use other types of milk instead of coconut milk?
While coconut milk is traditional and contributes to the flavor, you can experiment with other types of milk, like rice milk or even regular milk. However, the taste and texture might slightly differ. Coconut milk is highly recommended for the most authentic result.
With its delightful texture and irresistible flavor, your homemade Banh Bo Nuong will be a guaranteed crowd-pleaser. Enjoy the satisfaction of creating this beautiful and tasty Vietnamese treat from scratch. Now go ahead and impress your friends and family with this delicious honeycomb cake!