The
Vietnamese pandan honey comb cake (banh bo la dua nuong) is a very popular cake
that is sold at most Vietnamese supermarket and “food to go” places. However, I decided to make it at home because
they are quite pricey and my family love it when it is hot out of the
oven. The ones sold at the store are
stale and hard, when we make it at home they are so soft and wonderful.
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 pandan pure 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 pandan pure 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.
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.
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