Coconut honeycomb cake, or Bánh bò nướng in Vietnamese is a gluten and dairy free cake with a slightly chewy texture and an interesting honeycomb-like texture, due to air bubbles in the cake. It's fun to make and unique!
♥Công thức tiếng Việt: http://www.gocbep.com/2013/04/video-cach-lam-banh-bo-nuong.html
♥My English blog: http://vanscookbook.blogspot.com/2013/04/vietnamese-gluten-and-dairy-free.html
Ingredients:
1/2 can (200ml) thick coconut milk
3/4 cup (150g) sugar
6 eggs
1 cup (200g) tapioca starch/ flour
1 pack Alsa single acting baking powder
2 tsp fresh pandan leaf extract (*)
green food color (optional)
Preheat the oven to 350°F(180℃).
In a small sauce pan heat coconut milk, sugar until the sugar dissolves. Set aside to cool completely. Then mix with pandan leaf extract and food color (if using)
In a separate bowl, mix the tapioca flour and baking powder.
In another separate bowl, lightly beat the eggs.
Don't beat too hard, since we don't want bubbles and foam to appear. Beat until it's smooth and uniform.
At this time, put the greased pan into the oven to preheat.
Shift one third of the flour mixture in the egg & coconut mixture, and quickly, but gently, beat until combined. Shift another one third in, and mix again.
Remove hot baking pan from the oven.
Strain the batter through a sieve into the hot baking pan, and put in the oven for 30-35 minutes or until toothpick comes out clean.
Let the cake sit in the pan for about 10-15 minutes.
Place a dish on the pan, then turned it over to take the cake out.
It's only slightly sweet. and tastes the best just plain by itself.
The recipe was adapted from Jules Food Blog (http://julesfood.blogspot.com/2013/03/pandan-honeycomb-cake-vietnamese.html) and Pinkie Food Blog here (http://pinkiefoodblog.blogspot.com/2008/05/vietnamese-baked-comb-cake-bnh-b-nng.html)
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