Vietnamese National Dishes

Bánh bò nướng lá dứa

Bake a springy pandan-and-coconut cake with a glossy golden crust and the airy, cell-like crumb that gives bánh bò nướng its honeycomb name.

Vietnamese National Dishes
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Wide view of a Vietnamese pandan honeycomb Bundt cake with two slices revealing the springy crumb.
A wide composition pairs the whole cake with slices that reveal its honeycomb-like center.
Yield 12 slices
Cook About 50 minutes
Passive About 1 hour 40 minutes
Total About 3 hours
Calories per serving About 300 kcal
Ingredients ↓
Overview

Bánh bò nướng lá dứa

Bánh bò nướng lá dứa is a baked Vietnamese cake scented with pandan and coconut. Its name is often rendered as “honeycomb cake” because the cut crumb forms a pattern of airy cells; honey is not an ingredient. The outside browns in the oven while the tapioca-rich interior stays springy and pleasantly chewy.

Recipes vary. This home version uses fine tapioca starch with a little rice flour, eggs, coconut cream, and a measured combination of cream of tartar and baking soda. The gentle mixing and preheated Bundt pan help build the characteristic crumb. Plan for the full cooling time before slicing.

Practical

Practical

  • Tips for successUse fine tapioca starch, not pearls or coarse granules. Bring the eggs to room temperature and warm the coconut mixture until smooth, not boiling. Mix with a fork below the batter’s surface to avoid whipping in excess air; strain out large lumps. Preheat the greased Bundt pan and handle it with oven mitts. Leave the oven closed for the first 30 minutes, then check the center temperature as well as the color.
Ingredients

Ingredients

Ingredients

  • 225 g fine tapioca starch
  • 15 g fine white rice flour
  • 306 g unsweetened coconut cream, stirred smooth
  • 267 g granulated sugar
  • 20 ml neutral oil for the batter
  • 2.5 ml neutral oil for the pan
  • 7.5 ml pandan paste
  • 1.5 g kosher salt
  • 7 large eggs, at room temperature (about 350 g without shells)
  • 9 g cream of tartar
  • 6 g baking soda
Method

Method

Method

  1. Heat the oven and pan. Position a rack in the center and preheat to 190°C / 375°F. Brush 2.5 ml oil over the bottom, sides and center tube of the Bundt pan. Place the pan in the oven as it heats.

  2. Mix the dry ingredients. Whisk the tapioca starch and rice flour together in a small bowl.

  3. Warm the coconut mixture. Stir the coconut cream, sugar, 20 ml oil, pandan paste and salt in a microwave-safe bowl. Heat in short bursts, stirring, until smooth and warm; do not boil. Alternatively, warm gently in a small saucepan.

  4. Make the batter gently. Lightly mix the eggs with a fork, keeping the tines below the surface so you do not whip in air. Stir in the warm coconut mixture. Fold in the dry ingredients in two additions. Add the cream of tartar and baking soda and stir only until combined. Strain through a fine-mesh sieve, leaving large lumps behind.

  5. Fill the hot pan. Wearing oven mitts, set the hot pan on a stable, heat-safe surface. Pour in the batter. Lift the pan about 2.5 cm and gently drop it a few times to release large bubbles.

  6. Bake until set. Bake for about 50 minutes, without opening the oven during the first 30 minutes. The edges should be golden and the center set; check that the center reaches at least 71°C / 160°F.

  7. Cool and unmould. Turn off the oven and prop the door slightly open with a wooden spoon. Leave the cake inside for 30 minutes. Transfer the pan to a rack and cool about 40 minutes, until safe to handle. Loosen the edges and center tube with a flexible spatula, invert the cake, then let it cool fully for up to 30 minutes.

  8. Slice and serve. Cut into 12 slices. Serve slightly warm or at room temperature. Refrigerate leftovers within 2 hours, or within 1 hour if the room is above 32°C / 90°F; keep at or below 4°C / 40°F and use within 3–4 days. If reheating a leftover, heat it to 74°C / 165°F.

Practical

Practical

Practical guidance

A light hand is important: extra air can make the cake rise and then collapse. Fine tapioca starch gives the crumb its chewy quality; rice flour helps balance it. Pandan paste brands differ in strength and color, so follow the label and expect a pale to medium green interior rather than a guaranteed shade.

Troubleshooting

The cake collapses: It may have been underbaked, over-aerated or cooled too quickly. Mix gently, verify the center temperature and follow the slow cooling sequence. The crumb is gummy: Confirm that you used fine tapioca starch and baked the center fully; let the cake cool before slicing. There are large tunnels instead of an even cell pattern: Strain the batter and gently tap the pan before baking to release large bubbles. The cake sticks: Grease all the pan’s grooves and center tube, preheat the pan, then loosen the edges before turning it out.

Food safety

Keep eggs refrigerated until use and bake the center to at least 71°C / 160°F. The pan is very hot, so use oven mitts and a stable heat-safe surface. Refrigerate leftovers within 2 hours, or 1 hour above 32°C / 90°F; store at or below 4°C / 40°F and use within 3–4 days. Reheat leftovers to 74°C / 165°F.

FAQ

Does bánh bò nướng contain honey? No. “Honeycomb” describes the cake’s cell-like interior; the recipe uses no honey. Can I replace pandan paste with pandan extract? Use a food-grade extract according to its label. Extracts vary in strength and may add less color, so the cake’s aroma and shade can differ. Why preheat the Bundt pan? The hot pan helps the batter begin rising at the edges and encourages a browned crust. Handle it carefully when filling.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving size1 of 12 slices
  • CaloriesAbout 300 kcal
  • CarbohydrateAbout 42 g
  • ProteinAbout 5 g
  • FatAbout 13 g
  • FibreAbout 1 g
  • SodiumAbout 230 mg
Allergens

Allergens

Contains eggs and coconut. Tapioca starch and rice flour are naturally gluten-free, but check every package for ingredients and cross-contact statements; no batch is guaranteed gluten-free.

A final note

A final note

  • Serve a slice with unsweetened tea or coffee.
  • Keep remaining cake covered in the refrigerator and bring out only what you plan to serve.
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