Banh Bo Nuong Recipe: Soft Vietnamese Honeycomb Cake

Banh Bo Nuong Recipe is a classic Vietnamese dessert that I tried myself, and it instantly became one of my favorites. Its soft, spongy texture and the unique honeycomb pattern make it stand out from other desserts. I loved how simple ingredients could create such a visually stunning and delicious cake.

This recipe is perfect for anyone looking to try something new in their kitchen. It’s not only tasty but also fun to make, and sharing it with family or friends makes it even more enjoyable. Each bite is soft, chewy, and slightly sweet a perfect combination for dessert lovers.

Roots and Legacy of Banh Bo Nuong Recipe

Banh Bo Nuong, also known as Vietnamese Honeycomb Cake, originates from Southern Vietnam. It has been a part of traditional celebrations and family gatherings for generations. The cake’s signature honeycomb structure comes from the combination of rice flour, tapioca starch, and coconut milk. This unique texture and flavor have made it a favorite dessert in Vietnamese households and increasingly popular worldwide.

What is Banh Bo Nuong Recipe?

Banh Bo Nuong is a soft, spongy cake with a honeycomb-like texture. It is made primarily with rice flour, coconut milk, sugar, and eggs. Unlike other cakes, Banh Bo Nuong has a chewy and slightly sticky texture, giving it a distinctive mouthfeel. Its sweet, coconut-flavored base is mildly caramelized on top, creating a dessert that is both visually appealing and delicious.

The Charm of Banh Bo Nuong Recipe

You will love this recipe because it is simple, fun, and rewarding.The honeycomb texture makes it unique and impressive for anyone seeing or tasting it for the first time. This dessert is perfect for gatherings, birthdays, or even as a special treat for yourself. The ingredients are easy to find, and the steps are straightforward, making it accessible for both beginners and experienced bakers.

Equipment You’ll Need

Mixing bowls: For combining dry and wet ingredients.
Whisk or electric mixer: To make the batter light and airy.
Measuring cups and spoons: For accurate measurements.
Baking pan or steaming pan: Traditional cakes can be baked or steamed.
Spatula: For folding the batter and spreading it evenly.
Sifter: To sift dry ingredients for a smooth batter.

Ingredients

1 cup rice flour
1/2 cup tapioca starch
1 cup coconut milk (full-fat for best flavor)
3/4 cup sugar
4 large eggs
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Optional: honey or caramel syrup for topping
Optional: pandan essence for extra aroma and flavor

How to Make Banh Bo Nuong Recipe: Step-by-Step Guide

1). Preheat the Oven and Prepare Pan:
Preheat your oven to 175°C (350°F).Grease a 7–8 inch baking pan lightly with oil or butter. You can also line it with parchment paper for easy removal.This step ensures the cake cooks evenly and does not stick to the pan. Accurate oven temperature is key to forming the honeycomb texture.

2). Sift and Mix Dry Ingredients: In a bowl, sift together 1 cup rice flour, 1/2 cup tapioca starch, 1 tsp baking powder, and a pinch of salt.Sifting removes lumps and ensures a smooth, lump-free batter.
Tapioca starch gives the cake its chewy texture, while rice flour provides structure.

3). Whisk Wet Ingredients: In a separate large bowl, whisk 4 eggs and 3/4 cup sugar until pale, fluffy, and slightly increased in volume.This aerates the batter, helping the cake rise and creating a soft, airy texture.Add 1 tsp vanilla extract or optional pandan essence for flavor.

4). Combine Wet and Dry Ingredients Carefully: Gently fold the dry ingredients into the wet mixture using a spatula.Slowly pour in 1 cup coconut milk while folding, ensuring a smooth batter.Important: Do not overmix. Overmixing deflates the air in the eggs, leading to a dense cake.

5). Pour Batter into Prepared Pan: Transfer the smooth batter into the greased baking pan.Use a spatula to level the batter. Tap the pan gently on the counter to remove air bubbles.Ensures the honeycomb texture forms evenly during baking.

6). Bake the Cake: Place the pan in the preheated oven. Bake for 30–35 minutes.Check doneness by inserting a toothpick into the center it should come out clean.The top should turn golden brown, and the cake should spring back when touched lightly.

Tip: Avoid opening the oven door repeatedly, as sudden temperature changes can collapse the honeycomb holes.

7). Cool the Cake Properly: Remove the cake from the oven and let it cool at room temperature.Once slightly cooled, carefully loosen the edges with a spatula and remove it from the pan.Cooling helps the cake set and retains its chewy texture.

8). Optional Garnish and Serving: Drizzle the cake with honey or caramel syrup for extra sweetness.Slice into desired portions. Each slice should reveal the signature honeycomb holes inside.You can serve it plain, with coconut cream, or with fresh fruits for a colorful presentation.

9). Extra Tips During Making: Use full-fat coconut milk for richer flavor.
Eggs should be at room temperature for better aeration.
Folding gently is more important than speed; rushing can deflate the batter.
If you want a deeper honeycomb effect, slightly overbeat eggs for more air incorporation.

Nutrition Information

Calories: 220 per serving
Protein: 4g
Fat: 8g
Carbs: 35g
Sugar: 20g

Perfect Serving Ideas for Banh Bo Nuong Recipe

Serve Banh Bo Nuong slices warm or at room temperature. Pair it with coconut cream, fresh fruits, or a cup of tea for a perfect dessert experience. It can also be served as a snack or for festive occasions.

Benefits of This Recipe

Gluten-free if made with rice flour and tapioca starch.
Soft and chewy texture loved by all ages.
Easy to make, even for beginners.
Perfect for family gatherings, parties, or personal indulgence.

FAQs

Q1: Can I make Banh Bo Nuong without eggs?

A: Yes, an egg substitute can be used, but the texture may be slightly different.

Q2: How long can I store this cake?

A: Store it in an airtight container for 2–3 days at room temperature.

Q3: Can I steam it instead of baking?

A: Yes, traditional Banh Bo Nuong can also be steamed for a softer texture.

Q4: Can I add other flavors?

A: Vanilla, pandan, or coconut essence can be added for extra flavor.

Q5: Is this recipe beginner-friendly?

 A: Absolutely, simple ingredients and easy-to-follow steps make it perfect for beginners.

Conclusion

The Banh Bo Nuong Recipe is a delicious and unique Vietnamese dessert. I tried this recipe myself, and its soft, chewy texture with a beautiful honeycomb pattern completely impressed me. If you are looking for an easy honeycomb cake that is flavorful, visually appealing, and simple to make, this recipe is perfect for you.