Vietnamese Chewy Pandan Honeycomb Cake Recipe – Bánh Bò Nướng Lá Dứa

Method

• 1)

  Pre-heat your oven to 450°F. Crack 3 Large Eggs into a bowl, gently break the yolks with a whisk and add ¾ Cup Granulated Sugar – stir gently clockwise with a whisk until the eggs look combined. **Do not beat the eggs, you want to avoid creating bubbles – if you whisk the eggs vigorously you’ll end up with a dense cake. Set the bowl aside

• 2)

  In a separate bowl, add 1 Cup Tapioca Starch, 2 Tablespoons Rice Flour, 2 Teaspoons Double Acting Baking Powder – stir very well with a whisk. Add ¾ Cup Coconut Milk, 3 Tablespoons melted Butter, 1 Teaspoon Pandan Paste, 1 Teaspoon Coconut Extract and whisk very well until it looks smooth and there are no lumps. Add in the egg mixture and stir gently clockwise with a silicone spatula until it looks smooth and combined.

• 3)

  Generously spray your bundt pan with baking spray or coat well with oil. Pour the batter into the pan and place onto the middle rack of your pre-heated oven. Turn the temp down to 350°F and bake for 45-50 Minutes – a skewer inserted should come out with only a few crumbs.

• 4)

  Immediately flip the bundt pan over to cool on a a rack. The cake may release from the pan on it’s own – if it doesn’t, wait until the pan is cool, and use a small spatula or butter knife to loosen it from the pan. Slice & Enjoy!

  *You can double the recipe to cook in a larger 10 Cup Bundt Pan, follow the same steps, baking time will be a little longer, 80-90 Minutes or until a skewer inserted comes out clean.