Pandan Honeycomb Cake
Experience the chewy, pandan-y delight of Vietnamese Banh Bo Nuong with this easy-to-follow recipe. Perfect for dessert lovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at craftstocrumbs.com.
Cooking tools:
- Oven
- Bundt pan
- Cake pan
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Cooking spray
- Cooling rack
- Chef's knife
- Cutting board
- Blender
- Spoon
- Oven mitt
- Kitchen towel
- Aluminum foil
Ingredients
- 2 cups tapioca starch
- 1 tablespoon baking powder (double acting)
- ¼ teaspoon salt
- 1 cup sugar
- 200 ml (half 13.5 oz can) coconut milk
- 1/3 cup pandan juice (6-7 pandan leaves pureed with water and strained)
- 2 pandan leaves (fresh or frozen) – cut into small pieces
- ¼ teaspoon pandan extract (optional)
- 4 large eggs
- Cooking spray for pan
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