Banh Bo Nuong Vietnamese Honeycomb Cake Recipe By Tasty Food
BANH BO NUONG ( VIETNAMESE HONEY COMB CAKE)
Delicious Vietnamese Cake. I wanted to post this becase I noticed a lot of people requesting this recipe on different blogs.
Provided by celebrittany
Categories Dessert
Time 1h
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
- Sift the starch and baking powder together.
- Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
- Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
- 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.
- Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
- Let it cool for a little before cutting.
Nutrition Facts : Calories 375.2, Fat 18.4, SaturatedFat 12, Cholesterol 317.2, Sodium 362.8, Carbohydrate 43.9, Fiber 1.4, Sugar 41.8, Protein 11.1
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- Grease the bottom of a 20 cm / 8 inch round cake tin with the 1/2 tsp of oil and leave it in the oven to heat up.
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