Honeycomb Cake (Banh Bo Nuoung) – Gardens of Wendiland
One of my favourite desserts of all time is the Vietnamese honeycomb cake in Pandan flavour. It is a light, chewy, spongy dessert with a soothing, sweet aroma of Pandan. Everytime I walked in a...
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Ingredients
- 1 3/4 cup of coconut milk (or use 1 full can of coconut milk)
- 3/4 cup cane sugar
- 2 cups tapioca starch
- 2 teaspoons rice flour
- 2 teaspoons cream of tartar + 1 teaspoon baking soda
- 6 extra large organic eggs
- 2 teaspoons unrefine coconut oil
- 1 teaspoon vanilla extract
- 6-8 Pandan leaves (or 1/2 teaspoon pandan extract)
- unrefine coconut oil to spread on baking pan
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