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

This Vietnamese Pandan Honeycomb Cake (Bánh Bò Nướng) is soft, chewy, and filled with that signature honeycomb texture inside. Made with tapioca starch, coconut milk, and fragrant pandan extract, this classic Vietnamese dessert has a lightly sweet flavor and beautifully airy interior.
Print Recipe

Ingredients

  • 2 cups tapioca starch
  • 1.25 cups granulated sugar
  • 1.5 cups full-fat coconut milk
  • 5 large eggs room temperature
  • 1.5 tsp pandan extract
  • 1.5 tsp baking powder
  • ½ tsp salt
  • 1.5 tbsp neutral oil

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!