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Wednesday, August 6, 2014

How to make Pandan Honeycomb Cake - Bánh Bò Nướng Lá Dứa


Ingredients & Cooking Directions for Honeycomb Cake (Bánh Bò Nướng Lá Dứa)


Estimated Servings: 12 slices

Step 1: Beat the Eggs

7 large eggs

Beat the eggs in a mixer or by hand with a whisk for about 3 minutes, strain it through a sieve and place in the fridge until ready to use.

*** It is very important to pour the eggs through a sieve to strain anything that is weighing it down. In order to get the honeycomb to form inside the cake, you need to make sure everything in this cake very light so that it can rise.

Step 2: Make Sweet Cream

7 ounces coconut cream
3 tablespoons water
½ teaspoon pandan extract
2 cups granulated sugar

Add all of the ingredients in this step into a small pot, turn your stove on high, and whisk all ingredients up until they come to slight boil and sugar has completely dissolved. Then turn off the heat and allow the cream to cool off completely at room temperature.

**To make fresh pandan extract, click on this link right here at 0:29.

Step 3: Make the batter

14 ounces tapioca flour
tablespoon rice flour
tablespoons single acting baking powder
½ teaspoon salt

Add all of the dry ingredients into a bowl and mix well. Then pour the eggs into the sweet coconut cream mixture and blend them until well combined. Now add the wet ingredients to the dry ingredients and whisk them together until the flour dissolves into the batter.

*** Single acting baking powder is a MUST for this recipe. This is a crucial ingredient to help the cake rise and form honeycombs inside.

*****You can make single acting baking powder by using 1 tbsp. of cream of tartar and 1 tbsp. of baking soda sifting them together.

Step 4: Bake the cake

Non-stick baking spray

Preheat oven to 350 degrees F. Spray your baking pan with non-stick baking spray spreading it all over the inside of the pan. Now pour the batter into the pan through a strainer to ensure that all the lumps are out. Bake the cake for about 35-40 minutes on 350 degree F or until a toothpick comes out clean from the middle of the cake. Allow it to cool in the pan for 10-15 minutes. Then place it on a plate, slice it up and enjoy!

**** To bake the cake, I used a nonstick 9-Inch round cake pan.


9 comments:

  1. Looks fabulous! My pandan extract just arrived, hoping to make this cake very soon.

    ReplyDelete
  2. Looks fabulous! My pandan extract just arrived, hoping to make this cake very soon.

    ReplyDelete
  3. Hi Mrs Tina, i want ask something about this recipe, i had done 3 times to make this cake, but no one succeed. First time i made, the texture (honeycomb) is oke but the cake is downsized. 2nd and 3rd, the texture (honeycomb) is not perfect and the low part of this cake is burnt Can u help tell me what's wrong with this, maybe you can tell us about the key process to make this cake..Thanks Tina

    ReplyDelete
  4. Hai Tina
    I tried both the vanilla and the pandan. The holes turn out beautiful but the texture is quite hard n dried.the pandan cake taste very sweet. Can i reduce the granulated sugar. Thank you.

    ReplyDelete
  5. Hai Tina
    I tried both the vanilla and the pandan. The holes turn out beautiful but the texture is quite hard n dried.the pandan cake taste very sweet. Can i reduce the granulated sugar. Thank you.

    ReplyDelete
  6. Hi there: your recipe called for 2 TBSP of single acting baking powder yet your ratio to mix cream of tartar and baking powder comes up to 3 TBSP. Can you clarify?

    ReplyDelete
  7. 3 Researches SHOW How Coconut Oil Kills Belly Fat.

    This means that you literally get rid of fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete