The
Vietnamese honey comb cake (banh bo nuong) is one of the many favorite item in
our house for dessert/snack. I decided
to experiment and made a coffee/mocha flavored version of the cake, which is normally
only made as a pandan flavored cake. Amazingly it turned out quite tasty and was a
big hit with everyone.
Ingredients
4 oz (1/2 cup) of coconut milk
1 bag of Alsa Brand single acting baking powder
6 large eggs
1 cup of sugar
1/2 teaspoon of coffee mocha extract
Baking Instructions
Turn
on the oven and preheat to 350F.
Combine
the flour and baking powder together and set aside.
In
a large bowl, lightly mix the eggs and the sugar with a fork. Remember to mix just enough to homogenize the
whites and yolks. DO NOT over mix, it
may cause the cake to be flat.
Once
the eggs and sugar are mixed, stir in the tapioca flour mixture, coconut milk
and coffee mocha extract. Mix well.
Brush
oil on the baking pan and put it in the oven on the 2nd lowest rack to heat up. The
baking pan should be in the oven for about 5 minutes.
Use
a basket to strain the mixture into another bowl. Then use a strainer to strain the mixture
into yet another bowl. Straining
the mixture a second time optional, just once should be sufficient, but I like
to do it twice.
Pour
the mixture into the hot baking pan from the oven. You should hear the
sizzling sound.
Bake it for
about 10 minutes at 350F. Then reduce the heat to 300F and bake for an additional
30 minutes. If your oven is not a convection oven, bake it for a little
bit longer. To test if the cake is done, insert a toothpick and it should come
out clean.
Once the cake is
done, turn the oven off but leave the cake in the oven for an additional 10
minutes, before removing from the oven.
Once you remove the
cake from the oven, let it cool down before cutting and removing from baking
pan.
TIP: This is a great dessert to bring
to a house party/dinner with friends and family. You can also bake in
aluminum foil pan or put on a nice plate as a gift to the party host.
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