Name: Bánh bò nướng (Vietnamese pandan coconut honeycomb cake)
Prep time: 15 min
Cook time: 35 min
Total time: 140 min
Cuisine: Vietnam
Ingredients: 250 ml full-fat coconut milk, well shaken; 150 g caster or granulated sugar; 2.5 ml pandan paste or extract (½ teaspoon; adjust to the product's strength); 2.5 g fine salt (½ teaspoon); 15 ml neutral vegetable oil (1 tablespoon), plus about 5 ml for the tin; 5 large eggs, at room temperature (about 250 g without shells); 160 g finely milled tapioca starch; 10 g rice flour; 6 g cream of tartar (2 teaspoons); 5 g bicarbonate of soda (1 teaspoon)

A round bánh bò nướng and slices on a woven tray, with tea and pandan leaves behind.

Yield 1 cake, 10 slices

Cook time 35 minutes

Passive time About 90 minutes cooling

Total time About 140 minutes

Calories About 220 kcal per slice

Ingredients ↓

Overview

Bánh bò nướng (Vietnamese pandan coconut honeycomb cake)

Bánh bò nướng is a Southern Vietnamese cake with a glossy golden crust and a springy, chewy center marked by honeycomb-like tunnels. Coconut milk gives it a rounded richness, while pandan brings a gentle grassy fragrance. This home version uses tapioca starch, a little rice flour and a quick chemical leavening mixture, so it does not require an overnight ferment.

The distinctive crumb is more about controlled heat and careful handling than vigorous mixing. A hot, greased tin helps the batter begin setting as soon as it goes into the oven; gentle stirring keeps large air bubbles from creating random holes or a collapsed center.

Serve the cake fully cooled and sliced so the tunnels show. Pandan paste varies in strength and color, so start with a small amount and follow the product label if it is concentrated.

Bánh bò nướng belongs to the baked Southern style of bánh bò. Tapioca starch makes the interior pleasantly chewy, rice flour softens the bite, and coconut milk and pandan supply the familiar sweet, fragrant flavor. Other bánh bò recipes may use yeast and a longer proof; this version uses cream of tartar and bicarbonate of soda for a same-day cake.

The airy channels should run vertically through a slice, but each cake's pattern varies. The cake is not supposed to be fluffy like a sponge cake: its hallmark is a tender, springy chew beneath the browned edge.

Practical

Tips for successMeasure the starches accurately; too much tapioca can make the cake rubbery. Use room-temperature eggs and warm, not hot, coconut milk so the batter combines evenly. Stir with a fork held below the surface. Whipping in foam can leave oversized holes or make the cake fall. Sift the batter to remove stubborn lumps, then pour it into the already hot tin. Invert the tin onto a rack as soon as it comes out of the oven; cooling upside down helps protect the tunnels.

Ingredients

Cake

250 ml full-fat coconut milk, well shaken
150 g caster or granulated sugar
2.5 ml pandan paste or extract (½ teaspoon; adjust to the product's strength)
2.5 g fine salt (½ teaspoon)
15 ml neutral vegetable oil (1 tablespoon), plus about 5 ml for the tin
5 large eggs, at room temperature (about 250 g without shells)
160 g finely milled tapioca starch
10 g rice flour
6 g cream of tartar (2 teaspoons)
5 g bicarbonate of soda (1 teaspoon)

Method

Heat the tin. Set a rack in the middle of the oven and heat it to 200°C / 400°F conventional (180°C / 355°F fan). Grease the base and sides of a 20 cm round tin with about 5 ml oil. Put the tin in the oven to heat while you make the batter.
Warm the coconut mixture. Warm the coconut milk, sugar, pandan and salt in a heatproof bowl for about 1 minute in the microwave, or gently in a small saucepan, just until the sugar dissolves. Stir in the 15 ml oil. The mixture should be warm, not hot; let it cool briefly if it is steaming.
Combine the eggs and dry ingredients. Sift the tapioca starch, rice flour, cream of tartar and bicarbonate of soda together into a bowl. Break the egg yolks with a fork and stir the eggs gently until just combined; keep the fork below the surface so you do not whip in air.
Finish and strain the batter. Add the flour mixture in two additions, stirring gently until no dry pockets remain. Pour in the warm coconut mixture and stir just until smooth. Pass the batter through a fine-mesh sieve into a jug or bowl, pressing soft lumps through and discarding any hard lumps.
Fill the tin. Carefully remove the hot tin and set it on a heatproof surface. Pour in the batter through the sieve. Tap the tin a few times from a low height to release large trapped bubbles; do not whisk or beat the batter.
Bake until set. Bake for 35 minutes, until golden at the edges and the center springs back when lightly touched. If the center still ripples or looks wet, bake 5 minutes more and check again. Avoid opening the oven during the first 25 minutes.
Cool upside down. Immediately invert the tin onto a wire rack and leave it upside down until the cake is fully cool, about 90 minutes. If it does not release on its own, run a thin knife around the outer edge and center, then ease it out without compressing the sides.
Slice and store. Slice only when cool to reveal the tunnels. Store airtight at room temperature and use within 2 days for best texture. Briefly warm a slice if you like; chilling can make the tapioca crumb firm.

Practical

Practical guidance

Pan size: A 20 cm round tin gives the batter enough depth to form visible tunnels. A much wider tin makes a flatter cake that may bake sooner. Pandan: Paste can be much stronger than extract. Use the smaller stated amount first; add only according to the label, since too much can taste bitter or artificial. Batter texture: A few tiny specks are fine, but strain out dry lumps. Avoid beating until foamy. Cooling: The cake is delicate while hot. Keep the tin inverted and wait until it is fully cool before loosening and slicing. Serving: Cut with a thin serrated knife using a gentle sawing motion to show the tunnels without compressing the crumb.

Troubleshooting

Dense cake: Check that the cream of tartar and bicarbonate are fresh and evenly sifted through the starches. Measure them level, not heaped. Large empty holes: The eggs or batter may have been whisked too vigorously. Keep the fork under the surface and tap the filled tin gently before baking. Cake sinks: It may have been underbaked, exposed to a cold draft, or cooled upright. Bake until the center springs back, then invert promptly. Rubbery texture: The tapioca may be over-measured or the cake overbaked. Weigh the starch and check the cake at 35 minutes. Cake sticks: Grease the whole tin carefully and heat it before adding the batter. Let the cake cool fully upside down before running a thin knife around the edges.

Frequently asked questions

Why is my cake called honeycomb cake? When the batter rises and sets in the oven, it forms vertical tunnels through the chewy crumb. The pattern is natural and varies from cake to cake; it is not made with honey. Can I use only tapioca starch? This version includes a small amount of rice flour to soften the chew. Replacing it changes the texture, so keep both flours if you want the balance described here. Can I make the cake ahead? Yes. Bake and cool it completely, then store it airtight at room temperature and serve within 2 days for the best texture. Slice shortly before serving so the cut surfaces do not dry out.

Nutrition per serving

Serving size1 slice (one tenth of the cake)
Caloriesabout 220 kcal
Carbohydrateabout 31 g
Proteinabout 4 g
Fatabout 9 g
Fibreabout 1 g
Sodiumabout 265 mg

Allergens and food safety

This recipe contains eggs and coconut. Check packaged labels for cross-contact statements and follow local allergen-labelling requirements. The cake contains no perishable filling. Cool it completely, keep it covered in a clean airtight container at room temperature and use it within 2 days for the best texture. Discard it if it has been contaminated or shows signs of spoilage. Do not cut or taste the batter raw; it contains uncooked eggs and starch.

A final note

Keep the egg and batter mixing gentle to avoid large air pockets.
Serve at room temperature for a soft, pleasantly chewy bite.

Bánh bò nướng (Vietnamese pandan coconut honeycomb cake)

Practical

Ingredients

Cake

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving

Allergens and food safety

A final note

Vietnamese National Dishes

Bánh mì heo quay (Vietnamese crispy roast pork bánh mì)

Bánh ít nhân đậu xanh (Bình Định ramie-leaf cake with mung bean)

Phở gà (Vietnamese chicken noodle soup)