Vietnamese Pandan Honeycomb Cake (Bánh Bò Nướng) Step by Step

I grew up eating this classic, vibrant green Vietnamese pandan honeycomb cake, and it is still one of my favorite nostalgic treats. The texture is unlike any other cake. It is lightly crisp on the outside with a beautifully airy honeycomb interior that is soft, springy, and chewy. Each bite is infused with a delicate coconut flavor with the fragrant notes of pandan. If you love desserts with a unique, bouncy texture, this Vietnamese pandan honeycomb cake (Bánh Bò Nướng) step by step recipe is definitely one you need to try.

Why You’ll Love This Vietnamese Pandan Honeycomb Cake

• Honeycomb texture – That signature airy, webbed interior (the “honeycomb”!) gives the cake its chewy bite.
• Naturally gluten-free – Made with tapioca starch, this bánh bò nướng is perfect for anyone avoiding wheat.
• Rich coconut flavor – Full-fat coconut milk adds a subtle sweetness in every bite.
• Vibrant green color – Pandan extract gives the cake its eye-catching look and fragrant aroma.
• Simple pantry ingredients – No yeast and no complicated steps.

Vietnamese Honeycomb Cake Origin

Vietnamese pandan honeycomb cake, known as bánh bò nướng, is a traditional Vietnamese dessert with a unique web-like texture. The name bánh bò translates to “cow cake.” This dessert is commonly found in Vietnamese bakeries. The Vietnamese pandan honeycomb cake’s springy texture comes from the tapioca starch base.

Ingredients

• 2 cups tapioca starch
  • The key ingredient for the iconic springy and chewy texture
• 1.25 cups granulated sugar
  • Adds sweetness and helps caramelize the exterior
• 1.5 cups full-fat coconut milk
  • Helps create the rich flavor
• 5 large eggs, room temperature
  • Helps create the structure
• 1.5 tsp pandan extract
  • Adds a nice floral fragrance
• 1.5 tsp baking powder
  • Helps form the honeycomb structure
• ½ tsp salt
  • Enhances the coconut flavor
• 1.5 tbsp neutral oil
  • Helps the cake stay moist

Click on the images for the direct link to the ingredients/tools I used:

Vietnamese Pandan Honeycomb Cake (Bánh Bò Nướng) Step by Step Instructions

In a saucepan, add sugar, coconut, milk, and salt. Cook over medium heat until the sugar has fully dissolved.

Remove from heat and let it cool slightly.

In a large bowl, crack the eggs and lightly beat with a fork. Add the pandan extract (and vanilla, if using). Pour in the cooled coconut mixture and stir gently.

Sift in the tapioca starch and baking powder. Gently fold until just combined.

Sift the mixture into a separate bowl for a smooth batter. Add the neutral oil and gently mix.

Carefully remove the hot pan from the oven. Immediately pour in the batter. Bake for 45 minutes, or until the cake is set and slightly golden on top. Do not open the oven early.

Remove from the oven. Flip the pan over and let the cake cool for 1 hour on a wire rack.

Once cooled, remove the cake from the pan, slice into pieces, and enjoy your perfect pandan honeycomb cake!

Vietnamese Pandan Honeycomb Cake (Bánh Bò Nướng) Step by Step Tips

Make sure to pour the batter in the hot pan right away. The hot pan creates the signature honeycomb texture.

Do not overmix the batter. Overmixing can cause the batter to deflate.

Make sure the coconut mixture cools down. If it is too hot, it might cook the eggs and affect the texture.

Sifting the mixture helps prevent clumps.

Do not open the oven. It might collapse the cake.

Make sure to cool the cake upside down. This helps maintain the honeycomb texture.

Storage Tips

Store the cake in an airtight container at room temperature for up to two days, or you can store it in the fridge for up to 5 days.

If you enjoyed this Vietnamese honeycomb recipe, you might also like my microwave mango mochi recipe.

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