Wednesday, June 19, 2013

Banh Bo Nuong (Honeycomb Cake)


1 can  Coconut milk
2 C sugar
Pinch of salt
1 t  pandan extract
8 eggs
2 ½ teaspoon  baking powder ( I use 2 of the pink envelope that they sell at the Asain market) 
2 C tapioca starch
Vanilla (Optional).


Step 1: Melt 2 C sugar with 1 can  coconut milk and pandan extract in a sauce pan on low heat. After 10 minutes, turn off the heat and wait to get cold. Remember to continue to stir or it will burn because of the sugar 

Step 2: Grease the baking  pan. I like to use a bundt pan because it comes out so pretty ;)  Then put pan into oven and preheat oven to 350 Degree.

Step 3: Crack 8 eggs in bowl, use a fork or whisk to stir eggs. I recommend that do not beat the eggs or over-stir, just stir enough to homogenize the whites and yolks. Stir about 5 – 10 minutes.

TIP:The whisk should always be touching the bottom of bowl, it is to avoid creating foam.
Step 4: Once the egg mixture is ready add  the coconut mixture. Sift the starch and baking powder into the mixture. Mix them together until smooth. 

Step 5: Pour the mixture into the  hot pan through a strainer.

Step 6: Bake for  1 hour  at 350 until the face of mixture gets golden. Your house will smell DEVINE!!!

Step 7: Then, let it cool ..turn it upside down on a rack.


1 comment:

Thuy Nguyen said...

Thanks for the recipe. I just made it but it deflated when I took it out and it was really stuck to the pan. Any tips?