I wish I could capture the fragrance of bánh bò nướng (honey comb cake) while it's still in the oven and let you smell the sweet and unique flavor of pandan and the sweet and rich aroma of coconut milk. It's this distinctive fragrance in addition to the soft chewy texture that makes bánh bò nướng irresistible.
This bánh bò nướng has a crispy surface covered in roasted sesame which the true bánh bò nướng doesn't have. But I love this seed and use it whenever appropriate. This is where you can infuse some of your creativity to add a personal touch.
RECIPE: Bánh Bò Nướng
1 bag (14 oz) Tapioca Flour
2 cups Sugar
2 bags Baking Powder
1/2 teaspoon Pandan Extract
1 can (400 ml) Coconut Milk
about 6 Pandan Leaves, optional
1 tablespoon Sesame Seeds, optional
Preheat the oven at 350' F.
Sift the flour and baking powder together. Set aside.
In a large bowl, lightly stir the eggs and sugar with a whisk or a fork so that no bubbles form. Remember to stir just enough to homogenize the whites and yolks. Over stirring the eggs can cause the cake to be flat.
Stir in pandan extract, and coconut milk, and flour mixture.
If you like the distinctive aroma of the fresh pandan leaves instead pandan extract, blend pandan leaves with coconut milk in a food processor.
Draining it through a fine strainer or a cloth bag and discard the pandan residue. Make 400 ml of pandan-coconut milk. Add a drop of pandan extract for the greener color, if preferred.
Use a strainer to strain the mixture into another bowl.
Brush oil on the baking pan. Pour the mixture into the baking pan. Sprinkle sesame seeds on top of the batter. Place the baking pan in the oven on the middle rack.
Bake for 50 to 60 minutes until the crust is golden and flaky. Insert a toothpick in the center of the cake for quick test to see if it's done. If the toothpick comes out dry and clean, the cake is done.
Remove the cake. Let it cool for a little bit before removing it from the baking pan.
Cut the cake into slices and enjoy it with a cup of hot tea or coffee.
Bonus: a video of my girls making Bánh Bò Nướng at age 2 1/2 and 4 years old.
I was searching for a banh cam recipe and lo, I stumbled onto your cooking blog. It was like discovering a treasure trove. Recipe after recipe of all my favorite mon. As I scrolled down I was in awe and amazement at all the beautifully prepared dishes. You've got quite an eye for food styling and photography. Everything looks really authentic and I enjoy the little annecdotes about your childhood and momories in VN. Thank you for your generosity in sharing your precious recipes. I can see that you truely love to cook for your family. The photos of your girls helping and enjoying your food are really heartwarming. I was recently inspired by a friend to return to the kitchen and cook and bake for my family. The look of happiness and apreciation on my girls' faces when I make them something good to eat is just priceless. So thank you. I wish you happy cooking and I look forward to many more wonderful recipes.
I appreciate your kind words. I hope you get to try out all these recipes for your girls. Hopefully they are old enough to help you cook...it's a lot of fun as you can see from some of my pictures and videos. I look forward to sharing more of my recipes soon. Happy Holidays!ReplyDelete
I'm from France and it has been a long time I was looking for this recipe.
I found your blog yesterday thanks to youtube. I find it is great : good explanations (writing and videos).
Today, I tried to bake banh bo nuong. It was a great success. Thank you so much !!!
for the coconut milk, do u mean 14oz? (one can) or 4oz? i saw some other website and i think they put one can of coconut milk. thanksReplyDelete
I used only 4(four)oz NOT 14(fourteen)oz.ReplyDelete
hi Chi, I have been making banh bo like more than 5 times now and it just like flop over. i was being patient kept doing it and still. i let it cool in the pan in the oven then let it cool in the pan on the counter. still didnt work. any advice? thanksReplyDelete
I am sorry to hear that. What do you mean by flopping? Is it still too soft inside when you take it out? Banh bo is one of these cakes that is so simple to make but hard to get it right. I really think it's your oven. Try to bake it at 375 - 400 for about for 40-45 minutes as the heat is not the same from one oven to the next. You might also insert a toothpick in the center of a cake to test for quick cake doneness.
Try it again and please let me know the result. I am crossing my fingers for you!
I was wondering what size packet of vanilla sugar did you use since it comes in two sizes here. Thanks
The brand of vanilla sugar I used is Ruf Vanillin Zucker. The packet doesn't say how much vanilla sugar in it but i found some info online and it's:
RUF Vanilla Sugar (Vanillin Zucker) in 0.03oz (0.8g) pack
Click on the link below to see the image:
However, you don't even need to use vanilla sugar at all. I had some so I just used it but without it, the cake still taste great. I should edit my recipe.
Have fun baking.
I stumbled on your bog today and want to say how awesome it is. Thanks for sharing traditional vietnamese foods and making it easy for people to learn. Loved your little girls helping out in the kitchen as well. They look very comfortable in the kitchen.
We make a variation on this cake with caramel called Honeycomb cake/sarang semut in Malaysia/Indonesia.
4 times to make this - all failed and they all went to the dump!!!! grrrghReplyDelete
Phuong, I know how you feel. The heat from the oven plays a major role in baking. So many times I had to change the oven temperature, changed the level of the oven rack. I failed a dozen times before I master it.ReplyDelete
I have a convection oven, put the rack as you indicated but still failed! Giving up or trying it again . . . probably try it again. Can I use any kind of tapioca flour or the one in your attached pic?ReplyDelete
I think any kind of tapioca flour is fine though I haven't tried it yet.ReplyDelete
Make sure you don't beat the eggs and flour. Just use a spoon or a whisk to stir it. It's okay if there are lumps. When you strain it to another bowl, use the back of spoon to break up the lumps.
Sometime I don't even sift the flour and baking powder together. I just throw everything in as you've seen in the video and it turns out fine.
Can you take a few pixtures and send it to me so I can see how you do it?
In addition, what kind of BAKING PAN do you use? I once baked it with a baking pan I bought at Ikea and I ended up throwing the whole cake away. The cake remaning uncooked on the inside. I threw away the baking pan after that.ReplyDelete
This link below might help:
@ Viet Woman: my email address is:ReplyDelete
Where do you buy the alsa brand baking powder? If i use the american baking powder from the can jar, how many table spoon or cups for the baking powder? I don't have a grams measuring cup. Love your receipes. Haven't try them all yet but will slowly try them when I have the time. thanks.ReplyDelete
Alsa brand baking poweder is available at all most any Asian supermarkets. You can use the American baking powder too but make sure it has to be SINGLE ACTING.
Thanks for checking out my blog. Have fun cooking and baking!
Annett, Thank you And love your blog & photos.I stumbled across your blog while looking for the Malaysian honeycomb cake.It's great to see your 2 cute girls involved in the kitchen with you.Your readers may be interested in home-made baking powder.ReplyDelete
Hi. I just made this cake and I used the 1/2 tsp of pandan leave extract. It didn't turned green as it is on your picture. Did I missed a step? Also the cake didn't cook on the way on the top crest. I can taste the egg? Is that how it suppose to taste like? Thanks!ReplyDelete
I used only half teaspoon. It's probably looks so green in the picture. But you can add more pandan extract to get the color you like. YOu shouldn't taste egg in the cake. The cake doesn't cook all the way is a common problem. I had the same problem before and threw many cakes in the trash. I kept trying and playing with the oven heat and now my cake turns out great every time. I hope you give it another try.ReplyDelete
Hi, Chi Loan. I have tried making this cake (using a different recipe) at least 15 times over the past 2 years and it comes out right (w/ the honeycombs) about one-third of the time. The other times there were no honeycombs or they were just flat green blobs w/ a strong egg taste. I feel that I do it exactly the same every time so I'm not sure why sometimes it works and sometimes it doesn't. I've spent at least 5 hours researching various recipes and techniques, and I feel they all emphasize the same things about not over-stirring the eggs, pre-heating the pans, straining the batter, etc. I will try YOUR recipe soon and let you know if it works for me. Maybe it's my oven; I'm not sure. (Even if it works the 1st time, I won't say I mastered it until I can make it at least 3 times IN A ROW successfully. I've wasted SO MANY eggs! LOL.) Thanks for sharing your recipe. -KP-ReplyDelete
Hi KP, I know exactly what you went through. Try my recipe and please let me know how it turns out. I failed many times before I master it. This is the recipe that I use everytime I make banh bo nuong. I make it very often and and it turns out wonderfully everytime. I hope you don't have to waste any more eggs after this one :-). I am crossing my fingers for you.ReplyDelete
I try your recipe, and everything come out right except for the surface of the cake always get burn, if I change the temp then the cake is not cook through, any advise, thanks.
When the cake starts turning brown, you might try to cover the top of the cake with aluminum foil so that the top of the cake won't get burn too quickly. I hope this will work :->ReplyDelete
Your recipe says 1 bag of baking powder, but in the video I think I saw the girls put 2 bags in no?ReplyDelete
You are correct that my girls put in 2 bags but that was because we doubled up the recipe. The Banh Bo Nuong post requires just 1 bag.ReplyDelete
i read some of the comments and some of you have flop banh bo because you have to gently stir the eggs and flour together DO NOT WIPE it.if your mixture have bubbles your banh bo will rise at first but once it cool it will be all saggy. try to use a fork or chopstick. i know it tempting to use the electric mixer but for banh bo nuong you can't have bubble.
good luck ladies!!! i did 10 tries to get it right, my family gave up all hope for me to make banh bo nuong but in the end i show them i did it, so be persistent!!! :oD
Good advice. Thanks.ReplyDelete
Hi. I was going thru your recipe and I have the same ingredients. My question is, is it suppose to be chewy or cake like. My Vietnamese friend told me that it's suppose to be cake like, but how do you make it cake like when all the recipe that I found uses tapioca starch including yours.ReplyDelete
The tapioca flour gives banh bo nuong a nice soft chewy and slightly spongy texture.ReplyDelete
My two little boys and husband love this cake. Everytime I go the the vietnamese grocery store, I have to grab a few home for them. Since they love it so much, I've decided to make it myself. There are so many different recipe out there but this one is very tempting. My mom and sister both have made this cake before, but none of them have any good luck in getting it right. If I can do it right, I'm going to be so blessed. I will try your recipe this weekend and will let you know how it comes out. Thank you so much for your post. Love your two little girls by the way. I hope my sons were be able to help out in the kitchen too but instead they are more interested in playing with my pots and pans and utensils.ReplyDelete
Thank for the Recipe. First time and it is all good same thing with the banh Cam. That the reason why I keep come back to your Blogs for more recipe.
Do you have any idea as to how I can use (how much for this recipe) pandan leave extract that comes in a can instead of the pandan extract?
...without sacraficing on the amount of coconut milk that goes into the recipe (love that coconut milk!).ReplyDelete
Annette.. I use to order this from a customer of mine and no matter how many times I ask her the recipe, she would always say that it's very complicating.. but now..ReplyDelete
thank you so much for this recipe.. I made it exactly the way you explained it and it came out perfect!!! Nothing complicating at all.. It is so delicious.. I get to eat while it is still warm. Again, it's so yummy..
Chi Loan oi, minh lam ca hon 10 lan e trang nhu ban chi ma hong thanh cong. Nan qua. Khi nuong, banh phong len dep lam. De trong lo 1/2hr, lay ra, banh xep lep ah.Doi khi co chut re tre, nhung khg phong len, hoi dac ruot. Cat ra de denchieu la banh kho queo, chan lam.chi Loan oi, minh co the lay nuoc duatron chung duong xong tron bot nang, luoc qua ray may lan that ky, roi cho trung vao, luoc qua ray lan nua. Sau cung cho bot noi roi Iuoc do khuan da preheats 20' o nhiet do 350l.ReplyDelete
chi thay sao, em nghi cach lam nay, giup trung khg bi noi bong bong, khg bi chai.
Co gi cho em hay som nghe. Thanks chi
So sorry ...hoi ddo L cung tung trai qua nhu zay ddo. Nan nhung cung co^' lam ddi lam lai thay ddoi nhiet ddo cua oven nhieu lan. Cuoi cung cung thanh cong. Canh ddung nhieu ddo cua oven la kho nhat ddo.Delete
TQ thu cach ddo xem sao. Chuc may man nhen. Neu khong dduoc nua thi cho L hay, dde L email TQ recipe Banh Bo nuong khac.
Minh lam thanh cong roi Chi Loan oi. Neu chi khong ngai cho minh chia se cach nay voi chi, de tuong lai co ai binh nhu minh thi dum thu cach minh thi nghiem hom nay nhe. Minh vui qua, vi truoc do thu that nhieu, that nhieu lan ma banh khg re tre. Dum thung hon 10 caiReplyDelete
Minh dungvat lieu giong y chi. Nhung minh quay duong + nuoc + nuoc dua rieng, sau do minh cho bot nang(thay vi cho 11/4 cup bot nang,minh cho 3/4 cup bot nang + 1/2 cup bot wheat starch) + gminh tron deu,sau do moi dung ray, ray vao to co trung. Tron deu nhe tay.
sau khi hoa tan tat ca, minh luoc lai them 2 lan sau cung minh moi cho 1 bich bot noi. Cach nuong giong y chi. Khi nuong banh noi o giua khg co noi o xung quanh. Chan thanh cam on Chi Loan & 2 cong chua xinh dep. Chuc gia dinh chi luon tran day tinh thuong, hanh phuc & tieng cuoi. Em rat rat thich blog cua chi. Rang em vo click quang cao ung ho chi. Good9 chi
Chuc mung TQ nhen. Hom nao L se lam nhu cach cua TQ xem sao :-)Delete
Hi chi Loan, hom nay chi khoe khg? Minh co 1 thac mac, khg biet sao banh bo minh nuong bi kho, khg co men, khg co phong. Minh chi cho 1 bi bot noi, trong khi lam 1cup= 8oz nuoc dua. Chi cho minh y kien nha. Thanks chiReplyDelete
Chi thu cach cua minh chua? Chi thay the nao? Hy vong chi thanh cong. Co ket qua, post cho em hay nha. Em lam lan nao cung hu het, chi co lam kieu em post chi la OK nhung thay banh hoi kho. Chac tai nhiet do lo nuong hay minh nuong hon lau. Em nuong tong cong 1 tieng 5' hihihiReplyDelete
How much vanilla extract should be used?ReplyDelete
1 teaspoon of pure vanilla extract should do it.ReplyDelete
Hi Loan, Thank you very much. You're my savior!!! I've tried so much time different recipes of this cake but each time it was a failure. But with yours, it was successfull (I used pandan leaves). and I can tell you how happy I was!! I could get the honeycombs (YEEEESSSSS!!!) and it really looks like a cake lol!!! Again THANK YOU VERY MUCH for your recipe and advice. By the ways, I read your blog : yours daughters are really cute. You must enjoy yourselves when you cook together :)ReplyDelete
This was such a good recipe! I was trying to figure out why mine didn't rise as much as yours did, but I think I figured it out. I didn't use the vanilla sugar packet. Is that why?ReplyDelete
It's not vanilla sugar. I only use it if I have it in the pantry.Delete
BTW I love your blog so much, I've added you to my blogroll at http://amasianmom.comReplyDelete
i really figured it out now!! i realized that you're using a convection oven in your photos. i found on another page that if you're using a regular oven the temperature needs to be higher like around 375˚. I will try again... LOLReplyDelete
Does any of the ingredients need to be room temperature (eggs, milk, etc)?
These ingredients don't need to be room temperature.Delete
I have been at it for years with disappointment every single time for over 5 years. Constantly hearing people say " its soooo easy" but dont tell u how to do it. Also othe websites and bloggers give recipes that i have tried and still not a single sucess.ReplyDelete
My mother in law said same thing. " its so easy any idiot can do it" yet she wouldnt show me. I then tried to find another recipe and found urs to try once again. Guess what. It worked. No joke. Its easy and all thanks to ur recipe. It tasted really good too. I had to come back and post to thank you. Everyone? This recipe is a hidden jewel.
Do you happen to have the recipe for making banh xu xe? I just returned from a trip to Hanoi and fell in love with the jello snack...ReplyDelete
I love banh xu xe aka bánh phu thê too but I haven't had a chance to make it yet it. I will put it on my cooking list :-)ReplyDelete
thank you so much! I love your recipe. My cake turn out good. Your children are super adorable.ReplyDelete
I wonder, how do you get rid of the eggy smell to the cake?ReplyDelete
I'm so glad I found your blog. I love to cook Vietnamese food but always find it too time consuming. Your recipes are great time saver, something extra precious when you have kids. I also love to cook with my little girl, and we both think your helpers are super adorable.ReplyDelete
Hi chi Annete, can you please make steam banh Bo. Em have always wanted to learn how to make it. But never success in making it. Can you please make a video with recipes cho em biet duong khong chi. Em thank you very much.ReplyDelete
PS Loves all your recipes. I have tried a lot of your recipes and I love it. My sons enjoyed those the foods I made from your recipes. Really enjoy watching your daughters engaged in helping out in the kitchen. My sons also helping me out while I bake too. Thank you chi Annete. Wish you and your family have a Happy New Year!
Hi chi Annette, can chi make banh Bo gap. Em would love to know how to make that. I've tried many times but failed every time I tried to make it. Can you please show em how to make it. Em really like the way chi approaching to details and careful said each steps. It is easy to learned from chi. Thank you.ReplyDelete
Cheri, I made it once and it took a couple days to prepare before i can steam it. It's time consuming but I will try to find time to make it again.ReplyDelete
Hi chi Loan, em lam y nhu chi huong dan nhung khi nuong banh no phong to va cao chung quanh cai khuon nhung o giua thi khong noi. Em giuc cung hon chuc cai roi nen hom nay lay het can dam hoi chi. Hy vong chi co the giup em. Khong biet co phai la tai cai oven nha em khong? Em nuong y nhu chi huong dan nhung banh cu phong len chung quanh roi lai xep xuong. Neu nhu la tai cai oven thi em phai len xuong do lam sao? Oven nha em moi mua chi co 2 nam nay thoi. Em cam on chi truoc that nhieu.ReplyDelete
so glad i found this post and your blog. i just bought some of this interesting eye catching cake in Little Saigon today. i think i'm up for the challenge. i can't wait to try your recipe...sounds like others have had some troubles. i hope i can get it right. have you made Banh Gan? i did a few times and it was soooo fun and different. i don't know if i got it right, but it sure was good.ReplyDelete
Chi oi, em thanh cong roi sau hon ca chuc lan phai lieng banh di. Thi ra la vi cai pan va temperture khong dung chi a. Bay gio em lam lan nao cung co rat nhieu re tre, banh rat mem mai, va rat ngon nua. Tu nay em se chi lam moi cong thuc cua chi thoi. Anh xa em con mung hon em nua khi em da thanh cong vi khong phai di mua trung cho em nua hihihi. Em cam on chi rat la nhieu. Men chuc chi va gia dinh nhieu suc khoe, hanh phuc, va binh an mai mai.ReplyDelete
Chuc mung Thy nhen. Hihi...Delete
Hom truoc Loan doc comment dau tien cua Thy roi trả bài lai cho Thy thiet la dai . Den khúc cuối , tự nhiên nó biến đi đâu mất. Loan nói là sẽ viết lại cho T rồi luầng quầng quen mat. Ù...là do nhiệt độ với chất lượng của khuôn bánh nữa. chỉ có 1 cách là làm đi làm lại thay đổi nhiệt độ đến lúc được thì thôi. Hehe...
Cam on Loan that nhieu da reply nha. Thy tuan nao cung lam vai cai bieu gia dinh va ban be. Nuong banh xong thay banh duoc nhu y Thy rat vui nen lam banh hoai khong thay chan. Cho*` khi nao moi nguoi an chan thi minh hoc mon moi lol..... Thy phai hoc hoi Loan rat nhieu voi cac mon an that bat mat. Minh thiet la phuc Loan luon do. Cam on Loan rat nhieu lan nua nghen. Chuc ban luon tre dep va hanh phuc ben chong cung hai co con gai dang yeu nhe.ReplyDelete
Chi Loan oi, em lam thu 3 lan rui, nhung khong hieu tai sao, banh bo cu dai dai sao y, ly do tai sao vay chi? May cai banh bo em mua ca Winnipeg (canada) an rat ngon va mem. Rat soft. Giup em voi chi!ReplyDelete
Email cua em: firstname.lastname@example.org
Your girls are just so adorable. I went to buy the pan on my lunch break today so I can make this on the weekend. I am super excited. Thank you so much.ReplyDelete
I made 2 today. My Mom loves it. Thank you for sharing all of these wonderful receipe. I cannot believe how easy it is. Everyone keep this receipe as a secret, not sure why. Mine only rise one side. After reading all the comments I am pretty sure it's the emperature I need to adjust. My mom called and equestrian for a second already. Thank you for making cooking Vietnamese food easy and fun. Your girls are adorable.ReplyDelete
Now I know what others mean when they said the cake taste like egg. I fail. My cake is flat and taste like egg :(ReplyDelete
Chao chi Loan. Chi cho em hoi, 2 khuong cua chi la size may va loai nao vay chi? Ma chi oi, may lan em lam thu:ReplyDelete
1. Banh bi dai
2. Banh bi xep
3. Banh tanh mui hot ga
Chi giup em voi nhe chi, em se doi chi tra loi :)
Hi I just wanted to say how happy I am to have found your blog and thank you so much for sharing your recipes. This is my first time trying to make banh bo and it turned out awesome!! Your daughters are precious :)ReplyDelete
What size of baking pan should we use?ReplyDelete
I like to use the about 9" fluted cake pan when make Banh bo. Here is a link for you to see the cake pan :ReplyDelete
I tried your recipe this morning, so easy, and it came out perfect, the best banh bo` I have had since I come to America. Thank you, chi. I'm so happy to have found your blog. You're a great cook and you're very good at giving instructions.ReplyDelete
It's my pleasure Linh! :-)Delete
Hi Chi Loan,ReplyDelete
What size eggs is this recipe suppose to use? I know it makes a big difference in baking. Thank you
Hello Annette, I'm a little confused, in the recipe it's written that you used 1 can of coconut milk and used it to make 400 ml of pandan coconut milk. But then in the comments in answering another question regarding the amount of coconut milk, you said you used 4 oz, NOT 14 oz. Which is the correct amount? Thank you.ReplyDelete
In the old recipe I used only 4oz of coconut milk and the cake was smaller. I later modified the recipe and amount of te coconut milk now is 1 can (400 ml) and the cake is a lot bigger. Sorry for the confusion.Delete