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Soft, Chewy Baked Palm Sugar Honeycomb Cake (Banh Bo Nuong)
Rate this recipeBanh bo is a traditional Vietnamese cake loved by many for its wonderful fragrance and its signature soft, chewy texture.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Palm sugar
140 g
Coconut milk
160 g
Tapioca starch
110 g
Rice flour
8 g
Baking powder
5 g
Eggs
3 piece
Implementation Steps
01
Cook the palm sugar
Put 140 g palm sugar and 160 g coconut milk in a pot and stir over high heat for about 5 minutes until the mixture boils, then turn off the heat and let cool to 30°C.
Put 140 g palm sugar and 160 g coconut milk in a pot and stir over high heat for about 5 minutes until the mixture boils, then turn off the heat and let cool to 30°C.
02
Mix the flours with the sugar
When the sugar mixture has cooled, add 110 g tapioca starch and 8 g rice flour and stir well. Then add 2 tablespoons cooking oil and 3 beaten eggs. Stir until everything is well combined, then let the batter rest for about 15 minutes.
When the sugar mixture has cooled, add 110 g tapioca starch and 8 g rice flour and stir well. Then add 2 tablespoons cooking oil and 3 beaten eggs. Stir until everything is well combined, then let the batter rest for about 15 minutes.
03
Bake the cake
First, preheat the cake tin in the oven at 170°C for about 10 minutes. Take out the tin, brush the inside with butter and heat it for another 5 minutes at 170°C. Next, stir 5 g baking powder into the batter and pour it all into the hot tin. Bake at 170°C for 20 minutes, then for another 30 minutes at 160°C.
When the top is golden brown and a chopstick inserted in the centre comes out dry, turn off the oven, leave the cake inside for another 5 minutes, then take it out – it's ready to enjoy.
First, preheat the cake tin in the oven at 170°C for about 10 minutes. Take out the tin, brush the inside with butter and heat it for another 5 minutes at 170°C. Next, stir 5 g baking powder into the batter and pour it all into the hot tin. Bake at 170°C for 20 minutes, then for another 30 minutes at 160°C.
When the top is golden brown and a chopstick inserted in the centre comes out dry, turn off the oven, leave the cake inside for another 5 minutes, then take it out – it's ready to enjoy.
04
Baked palm sugar honeycomb cake is loved for its beautiful golden-brown colour, the heady aroma of palm sugar, the richness of coconut milk and its just-right sweetness, while the irresistible soft, chewy texture makes it even more delicious.
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Soft, Chewy Baked Palm Sugar Honeycomb Cake (Banh Bo Nuong)