Pandan Honeycomb Cake (Bánh Bò Nướng)
Bright green and lightly sweet, my pandan honeycomb cake uses coconut milk, pandan extract, and tapioca starch to create its signature chewy texture and airy interior. I love how the golden crust contrasts with the soft, springy center and the bright color. If you like cakes with impressive textures, this one is for you.
Servings: 12
Calories: 181kcal
Ingredients
- ⅓ cup water
- 1 cup unsweetened, full fat coconut milk
- 2 tsp Pandan Extract
- 6 large eggs
- 3 tbsp coconut oil
- 1 cup tapioca starch
- 1 tbsp rice flour
- ½ cup sugar
- 2½ tsp baking powder
- cooking spray to grease the cake pan
- ¼ cup shredded coconut optional topping
Instructions
- Preheat the oven to 350 degrees F / 180 C.
- Crack eggs and beat lightly with a fork. Do not overbeat otherwise your cake won’t have the beautiful honeycomb texture.
- Add in coconut oil, water, coconut milk and pandan extract and mix until combined.
- Mix all the dry ingredients together.
- Add the dry ingredients to the egg mixture and mix slowly until fully combined.
- Grease the bundt tin with cooking spray and pour the prepared batter to the pan.
- Bake for 50-55 minutes. Turn off the oven but keep cake in the oven with the oven door partially open for 20 minutes.
- Remove the cake from the form and let it cool. Top with shredded coconut (optional) and serve.
Notes
- My #1 Secret Tip for this pandan honeycomb cake recipe is to control how much you mix the eggs. I always beat them gently by hand using a fork, as this helps create the right amount of air for that honeycomb structure without collapsing later. Some methods even use kitchen scissors to cut the egg yolks to avoid overmixing.
- Use fresh and correct baking powder: If I am using double-acting baking powder, I avoid a failed structure. Most experts actually recommend using single-acting baking powder as it reacts immediately when making contact with the liquid.
- Grease lightly: I avoid overgreasing the pan so that the cake can grip the sides slightly as it crawls up the sides during baking.
- Preheat the pan: Placing the cake pan in the oven while it preheats causes the batter to sizzle and release gas when you add it, which pushes the bubbles upward to form the honeycomb.
- Strain batter: If I have time, I strain the batter through a fine mesh sieve at least twice to break up the strands from the egg white, without incorporating air into the mixture. This gives me a smooth crumb.
Nutrition
Serving: 1slice | Calories: 181kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 44mg | Potassium: 169mg | Fiber: 1g | Sugar: 9g