Banh bo nuong is a traditional cake with the flavor of southern part of Viet Nam. Banh bo has the color of pandan leaves, smell of coconut milk mixed with vanilla and fragant flavor.
The special thing of banh bo nuong is the texture, it looks like a honeycomb thus it has another name “Honeycomb cake”. Many people wonder how to make like that? After researching the Banh bo nuong recipe, the secret to make banh bo nuong is using single-acting baking powder instead of double-acting baking powder . Single-acting baking powder rise immediately once reacting with liquid mixture.
But, single-acting baking powder seems not to be popular . Most of baking powders you can find in stores are double-acting baking powder because they have some good points such as: susceptible to fail if you forgot to preheat your oven…but double-acting baking powder will not work with Banh bo nuong recipe. If you can not find single-acting baking powder, I suggest you try baking soda and cream of tartar. The result is really stunning, the cake rise nicely with honeycomb texture.
One of tips of making banh bo nuong recipe is adding baking powder lastly and mix all the ingredients slightly then baking promptly.
Ingredients for Banh bo nuong recipe:
- 150 ml coconut milk
- 250 ml water
- 200g sugar
- 150g tapioca flour
- 1 pack of Alsa powder
- 6 big-size eggs
- 1 tsp cooking oil
- 1 tsp vanilla extract
- 1 tsp pandan extract
Process of making banh bo nuong recipe:
Place the cake pan in the middle of the oven then preheat the oven to 1600c.
Add coconut milk, sugar and 250ml water in a saucepan, heat all mixture on medium and stir well to dissolve sugar till translucent. Turn off the heat and keep them cool.
Crack 6 eggs into a large bowl, use a spoon to whisk all the eggs gently. Don’t whisk well because of causing bubbles.
Add cooking oil, vanilla extract to egg mixture and whisk together gently.
Add coconut milk to the mixture and continue whisking gently
Mix tapioca flour and Alsa powder,stir well
Pour the powder mixture through a strainer to filter and place the mixture bowl in the Step 3 below to catch. Whish all the mixture gently to avoid creating foam.
Get the cake pan heated before from the oven. Grease the bottom of the cake pan
Pour all the assembled mixture to the cake pan through a strainer again. The cake will rise immediately once drop into the pan and get the honeycomb texture.
Place the cake pan into the oven promptly and bake about 35 minutes till the surface get golden. Use a toothpick insert in the center of the cake to test for doneness. If the toothpick come out clean, it means the cake is done.
Take the cake out and let it cool.
The cake can be stored for 1-2 days.