Honeycomb cake, known as bánh bò nướng in Vietnam and bika ambon in Indonesia, is a beloved Southeast Asian dessert. On the outside, this cake looks like any other Bundt cake, with its golden brown crust. Once sliced, though, you’ll see a vibrant shade of green and beautiful honeycomb pattern.
To make this honeycomb cake, you’ll have to move and work quickly. Please read through the recipe first and gather your ingredients before you start.
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What you’ll need
Tapioca Starch
$5 At Amazon
Glutinous Rice Flour
$7 At Amazon
Pandan Extract
$5 At Amazon
Subtle Asian Baking Community Member Joedy Tran recommends using a blender to mix the batter. After all the sugar dissolves in the saucepan, transfer the mixture to a blender. Add the eggs and baking powder last and blend until just combined. This way you can skip using the strainer. Thank you, Joedy, for helping me perfect this recipe!
Recipe information
Total Time
1 hour and 30 minutes
Yield
Makes 1 9-inch cake
Ingredients
For the cake
For the topping (optional)
Preparation
Step 1
Preheat the oven to 350°F with a rack in the center. Place a 9-inch Bundt or cake pan in the oven.
Step 2
In a heavy saucepan, add the tapioca flour, rice flour, coconut milk, sugar, coconut water or water, miso, pandan extract, optional vanilla extract, and melted butter and whisk to combine. While continuously whisking, heat over medium heat until all the sugar dissolves and the mixture is homogeneous. Rest for 5 minutes.
Step 3
Then crack the eggs directly into the saucepan. Cut each yolk in halves or quarters using clean scissors. Whisk the mixture gently until all the eggs are barely incorporated. Add the baking powder and cream of tartar and whisk until just combined. Some lumps are okay.
Step 4
You’ll need to work quickly now. Using oven mitts, remove the preheated pan from the oven. Generously grease the entire interior of the pan with cooking spray or neutral oil. With a fine-mesh strainer, carefully sieve all the batter directly into the pan. Use a spatula to press and direct the batter through the strainer as needed. The pan is still hot, so while still using an oven mitt, swirl the batter in the pan so it’s evenly distributed in the pan.
Step 5
Bake for 50 to 55 minutes, until the top is golden brown. Let the cake rest in the oven for 5 minutes. Then with the oven door slightly ajar, keep the cake in the oven for an additional 15 minutes. The cake will deflate a little.
Step 6
Cool completely at room temperature. Dust with the optional confectioners’ sugar or coconut flakes or both. Slice and serve.
Recipe notes
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