Bánh Bò Nướng, also known as Vietnamese honeycomb cake, is a beloved Vietnamese dessert renowned for its distinct honeycomb texture. This special cake originates from southern Vietnam and is a staple at celebrations and holidays across the country. The unique, hole-filled texture comes from the unique combination of ingredients and cooking method. When bitten into, the cake has a crispy exterior that gives way to a soft, almost cotton-like interior. It has a wonderfully light and airy sweetness that makes it addictive. Follow this guide to learn how to make picture-perfect Bánh Bò Nướng at home.
Why Do People Like Bánh Bò Nướng?
- Unique Texture: Bánh Bò Nướng is known for its distinctive, spongy texture that’s both chewy and light. This texture results from the fermentation process and the use of rice flour, which creates air bubbles and gives it a honeycomb-like appearance inside.
- Delightful Flavor: The cake is subtly sweet with a hint of coconut. It’s often flavored with pandan, which adds a unique, aromatic taste somewhat akin to vanilla and almond. For many, this combination of coconut and pandan is both comforting and exotic.
- Versatility: This cake can be enjoyed on its own as a snack or dessert, or paired with tea or coffee. Its mild sweetness allows it to complement a variety of beverages and other sweets without overpowering them.
- Cultural Connection: Bánh Bò Nướng holds a special place in Vietnamese culinary tradition. It’s often shared during festivals and family gatherings, making it a symbol of togetherness and celebration. For many Vietnamese people, eating Bánh Bò Nướng is a way to connect with their heritage and share it with others.
- Availability and Accessibility: In regions with a significant Vietnamese population, Bánh Bò Nướng is readily available in bakeries and street markets. This accessibility makes it easy for people to frequently enjoy this treat.
- Health Aspects: Being primarily made from rice flour and coconut, it is often perceived as a lighter option compared to desserts made from wheat flour and heavy creams. Its ingredients are gluten-free, which is also a significant advantage for those with dietary restrictions.
Bánh Bò Nướng’s combination of taste, texture, and cultural significance not only makes it a favored choice among those familiar with Vietnamese cuisine but also offers a delightful new experience for those exploring it.
Ingredients For Bánh Bò Nướng
- 3 eggs
- 1 1/4 cups granulated sugar
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Equipment For Cooking Bánh Bò Nướng
- Stand mixer or hand mixer
- 9×13 inch baking pan
- Parchment paper
- Cooling rack
- Toothpick
You can make this using just standard kitchen equipment like mixing bowls, spatulas, and oven mitts. No need for specialized equipment.
Step-by-Step Instructions
Follow these steps carefully for perfect Vietnamese honeycomb cake every time:
- Preheat oven to 350°F. Grease baking pan and line with parchment paper.
- In a stand mixer or using hand mixer, beat eggs and sugar together until thickened and pale yellow, about 5 minutes.
- Add coconut milk, vegetable oil, flour, baking powder, and salt. Mix until just combined, do not overmix. Batter will be thick.
- Pour batter into prepared pan and smooth top with spatula.
- Bake for 30-35 minutes until top is golden brown and toothpick inserted in center comes out clean.
- Let cake cool completely in pan on a wire rack before removing from pan.
- Once cooled, cake can be stored covered at room temperature for up to 5 days.
Tips and Tricks Cooking Bánh Bò Nướng
- For perfect honeycomb texture, refrain from pressing down on the cake during baking. Allow it to rise freely.
- Add 1 teaspoon vanilla or almond extract to batter for extra flavor.
- Dust cake with powdered sugar before serving for an elegant finish.
- Garnish with fresh fruit like mango slices or berries.
FAQs
Can I use white sugar instead of brown sugar?
You can use white granulated sugar in place of brown sugar. The cake will be lighter in color but taste very similar.
What is the difference between bánh bò nướng and bánh bò hấp?
Bánh bò nướng is a honeycomb cake baked in the oven. Bánh bò hấp is a steamed honeycomb cake. Both have a similar sweet flavor and spongy texture.
What are the most common mistakes people make when baking bánh bò nướng?
Overmixing the batter, underbaking the cake, and not letting it cool completely before removing from pan. This can lead to a dense, gummy cake that falls apart.
How does bánh bò nướng compare to other honeycomb cakes?
It is more rich and tender than Western honey cakes, with a distinctive lightly sweet coconut flavor. The texture is springier and foam-like.
Conclusion: Bánh Bò Nướng
Bánh Bò Nướng is a must-try Vietnamese delicacy that comes together easily with everyday ingredients. The key steps are:
- Mix ingredients gently
- Bake until golden brown
- Let cool completely before serving
For more delicious Vietnamese desserts, try making chè trôi nước, bánh flan, or bánh da lợn. With this guide, you can enjoy scrumptious homemade Bánh Bò Nướng any time.
How To Make Bánh Bò Nướng (Vietnamese Honeycomb Cake)
Notes
- For a richer flavor: You can substitute melted butter (1/2 tablespoon) for some of the vegetable oil in the batter.
- Adjusting for different pan sizes: This recipe is suitable for an 8-inch cake pan. If you use a different size pan, the baking time may need to be adjusted.
- Don't overmix: Overmixing the batter can result in a tough cake.
- Cooling is important: Letting the cake cool slowly in the oven with the door ajar helps prevent it from collapsing.
- Storage: Bánh Bò Nướng is best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days.
Ingredients
- • Eggs: 8 large
- • Granulated Sugar: 1 cup (200g)
- • Tapioca Starch: 1 1/2 cups (187g)
- • Coconut Milk: 1 cup (240ml)
- • Water: 1/4 cup (60ml) (optional, for pandan extract)
- • Pandan Extract: 1/2 teaspoon (optional)
- • Baking Powder: 1 teaspoon
- • Salt: 1/4 teaspoon
- • Vegetable Oil: 1/2 tablespoon (for greasing pan)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a round cake pan (8-inch diameter) with vegetable oil.
- Make the Pandan Water (optional): If you're using pandan extract, skip this step. Otherwise, wash and tie a knot in 2-3 pandan leaves. In a small saucepan, combine the water and pandan leaves. Bring to a boil, then simmer for 5 minutes. Let the pandan water cool completely, then strain out the leaves.
- Whisk Dry Ingredients: In a large bowl, whisk together the tapioca starch, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, sugar, coconut milk, and pandan extract (or cooled pandan water).
- Combine Wet and Dry: Gradually whisk the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into the greased pan. Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly puffed.
- Cool the Cake: Turn off the oven and leave the cake inside with the door slightly ajar for 20 minutes. This helps prevent the cake from collapsing. Then, remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Serve and Enjoy: Cut the Bánh Bò Nướng into wedges and serve at room temperature. You can enjoy it plain or with a drizzle of condensed milk or a sprinkle of toasted sesame seeds.
Nutrition Facts
How To Make Bánh Bò Nướng (Vietnamese Honeycomb Cake)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat 1 | 1.5% | |
| Saturated Fat 1 | 5% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 150mg | 6.3% | |
| Total Carbohydrate 45 | 15% | |
| Dietary Fiber 2 | 8% | |
| Sugars 20 | ||
| Protein 3 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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