Brief Description:
This gluten-free version of the Vietnamese Honeycomb Cake, Bánh Bò Nướng, has a light, spongy texture with a beautiful green honeycomb pattern inside. The key ingredients are pandan and coconut milk, creating a fragrant and slightly sweet flavor.
Servings:
8
Ready in:
1 hour
Calories:
320 per serving
Good for:
Dessert, Snack
Ingredients:
- 200g tapioca starch (about 1 3/4 cups)
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups coconut milk
- 200g sugar (about 1 cup)
- 1 tbsp pandan extract (for the green color and flavor)
- 1 tsp vanilla extract
- 1 tsp unsalted butter (for greasing)
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or bundt pan with unsalted butter and set aside.
- Prepare Dry Ingredients:
- In a bowl, sift together the tapioca starch, baking powder, and salt. Set aside.
- Mix Coconut Milk and Sugar:
- In a saucepan, heat the coconut milk and sugar over medium heat until the sugar dissolves. Remove from heat and allow it to cool slightly.
- Prepare Wet Ingredients:
- In a large mixing bowl, whisk the eggs until well combined. Slowly pour in the coconut milk mixture, whisking continuously to prevent the eggs from curdling.
- Add Pandan & Vanilla:
- Stir in the pandan extract and vanilla extract until the mixture is evenly green.
- Combine Wet & Dry Ingredients:
- Gradually whisk the sifted tapioca starch mixture into the wet ingredients, ensuring no lumps. The batter will be thin but smooth.
- Bake the Cake:
- Pour the batter into the greased pan. Tap the pan gently on the counter to release any air bubbles.
- Bake for 35-40 minutes or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool & Serve:
- Let the cake cool completely in the pan before removing. Slice and enjoy the honeycomb-like texture!
Nutrition Elements:
- Total Fat: 10g (15%)
- Saturated Fat: 8g (40%)
- Carbohydrates: 55g (18%)
- Sugar: 30g
- Protein: 3g (6%)
- Fiber: 1g (4%)
