Banh Bo Nuong ( Vietnamese Honey Comb Cake) – a delicious recipe with tapioca starch, coconut cream, sugar, eggs, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
2
Sift the starch and baking powder together.
3
Turn on the oven and preheat to 350u00b0F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
4
Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
5
Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan.
6
Bake at 350u00b0F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
7
Let it cool for a little before cutting.
535
kcal
Calories
33
g
Fat
42
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups tapioca starch, 200 ml coconut cream (200ml = 1/2 can), 3/4 cup sugar, 6 large eggs, and more.
Yes, Banh Bo Nuong ( Vietnamese Honey Comb Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
