HONEYCOMB CAKE - Banh Bo Nuong | Helen's Recipes

Ingredients
200 ml coconut milk 7 fl.oz.
200 g sugar ( 7 oz/ 1 cup)
1 pinch of salt
½ tsp pandan extract
6 eggs eggs
240 g tapioca starch (8.5 oz / 2 cups)
2 ½ tsp single-acting baking powder (eg. Alsa brand amzn.to/1dYUnKD)
Optional: 1 pack vanilla sugar 11g (or 1 tsp vanilla extract)
Nguyên liệu
200 ml nước cốt dừa
200 g đường
1 tí muối
½ mcf nước lá dứa
6 cái trứng
240 g bột năng
2 ½ mcf bột nổi
1 ống vani nhỏ)
**Do NOT use double-acting baking powder, only single-acting (eg. Alsa brand amzn.to/1dYUnKD) works. Difference: Single-acting works once when it gets wet. Double-acting works twice: first when it touches a liquid and then again when it is heated.
**The cake tastes the best freshly out of the oven. It can be stored for 1-2 days by wrapping in plastic wrap. If you serve it on the next day, microwave for about 15 seconds.
**Making this cake might look easy, but it is also easy to FAIL. Please follow the measurements and instructions closely, otherwise the cake might not have the honeycomb texture, or collapse. Check out my blog to find out why your cake collapses!
** The cake tastes very good with pandan extract, but you can replace pandan extract with other flavour.
►Full recipe | Xem công thức đầy đủ : helenrecipes.com
► GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen helenrecipes.co...
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới: bit.ly/36S0p0I
►Items in my kitchen: www.amazon.com/shop/helenrecipes
Các sản phẩm trong bếp nhà Helen: shopee.vn/m/He...
►My Instagram: / helenrecipes
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày / helenrecipes
► Support on Patreon / helenrecipes
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở: • BEST-EVER PHO RECIPE |...
Original Bun Bo | Bún Bò Huế: • BUN BO HUE - Original ...
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: • Banh Mi - Vietnamese B...
Cooking with Grandma | Vào Bếp cùng Ngoại: • Cooking with Grandma -...
All Vietnamese desserts | Các món tráng miệng bit.ly/3rAMEvn
Everyday family meals | Bữa cơm gia đình bit.ly/3jzuiZ0
#HelenRecipes #vietnamesefood #vietnameserecipes
Music
"I will" Instrumental Intro
"Ballet shoes" by Purple Planet www.purple-plan...

[@karencas7174]

Interesting. I may make this cake for Thanksgiving. It's non traditional, but there'll be plenty of traditional cakes. I like the texture of this cake.

[@sandyginn860]

It is good.

[@brandonqnn]

Did you make it? How’d it turn out?

[@vietnamemperor123461]

I try double acting baking powder and it works wonderfully! In fact the cake got even more honeycomb. The key in this recipe is to make sure not to over beat the egg because it will create bubble and it cause the cake to rise unevenly.

[@somphongpn2624]

pakse J

[@HelenRecipes]

Please follow every little detail I mentioned in my blog (link in description box). If you still fail, try adjusting the temperature of your oven (or simply use another oven!)

[@danicalu7376]

Hey Helen!!! I tried this recipe for the very first time for Christmas for my parents and it turned out PERFECT even though I had a little mishap with my springform pan! My pan started leaking out as soon as I poured it so I lost about 1/4 of a cup :'( but I hard to reheat my pan at 500 to speed it up and then I find that by adding the baking powder at the VERY last gave me optimal results! And the sound I look for when I pour the batter in is the sizzle. And that's when I know that I got the honeycomb started! Good luck to the rest of you and this is a VERY VERY easy recipe. As long as you are precise, you will succeed!!!!!!! Merry Christmas from Toronto, Canada!!!

[@HelenRecipes]

Excellent. Great that it still comes out perfect after the mishap :P

[@PerryKassupo]

My spring form pan leaked too soo sad.i used a rectangular pan...i hopeitll be okay.

[@leanar.8141]

Lol me too. Mine leaked and I lost some and had to look for another pan LOL

[@HelenRecipes]

Pls go to my blog (link in the description box) and print out the recipe when you make it. You need to follow every single detail. One minor change can cause the cake flat. Good luck!

[@HelenRecipes]

sorry about that. I will try to lower the music in my future videos

[@HelenRecipes]

After taking it out of the oven, you have to let it cool UPSIDE DOWN on a rack. Please go to my blog (link in description box) for other tips to make this cake a success. Good luck;)

[@mangogo228]

Hi Helen. I finally tried out your recipe yesterday and both of my cakes turned out wonderful. Thanks!!!

[@lynnc9511]

If You’re reading this, Jesus loves you and died for your sins. Repent because He’ll be coming back soon.-

[@Ozhar1]

Good recipe, but editing advice: make music quieter while talking, and make voice about 1.4x - 2.2x louder than any other sounds.

[@HelenRecipes]

This cake is supposed to be chewy. If you've eaten soft cake at Asian store, it is probably another cake. After taking it out of the oven, you have to let it cool UPSIDE DOWN on a rack. You can add in vanilla extract to reduce eggy smell.

[@dcdc128]

this is very good cake, its count to appetizer. eat with yoghurt ;) thank you

[@Ms.KGP88]

I make this all the time and I use double acting baking powder, works like a charm!

[@DYang-yt9dn]

I love that your oven looks like it's been used. I've seen vidoes where the oven looks clean and pristine.

[@HelenRecipes]

banh bong lan is made from wheat flour. This is made from tapioca starch and of course it is Banh Bo Nuong :)

[@RobbyBoy167]

goodness me you're too beautiful and your soft voice and cooking just rubs joy into my heart. Thank you

[@HelenRecipes]

Looks really good! Yay!

[@AWEE5OMEE8P]

I made this today ! It was such a BIG fail in the process, what the banh bo nuong turned out really well. My dad loved it. I thought your recipe says BAKING SODA , so I added in about 1 tsp of it, then went back to check and realized it's BAKING POWDER-.-" I added in like 1&1/2 tsp and the banh bo turned out reallllyyyy good! Thanks chi Helen nhieu !

[@litaits5072]

Tried your recipe on the first try and came out perfect!

[@duckiela]

loved the music in this video!

[@bonneepanyachith4017]

Double acting baking powder it does work. I have done it.

[@HelenRecipes]

Yes you can. Or add other flavour. I made it with mocca extract once and it was also delicous :)

[@taita2009]

Trinh, The above recipes is very easy to make. Really, you can mix them how you want it so long you stir in one direction. The color that Helen made is a bit too green. You want to go one shade lighter. Once completely cooked, let it sit for 30 minutes. Flip it upside down so the cake looks better when you cut it. You can add a bag of yeast in addition. The yeast will help to expand and you will see a beautiful RE TRE.

[@HelenRecipes]

Wow you are so fast. I still haven't finished eating my cake.BTW it's pretty cool to know that someone from another part of the world make the same cake as me on the same day through my video hihi. Thank you for the feedback :)

[@giaupham4677]

Rat mong em chia se cong thuc lam banh bo nuong danh cho nguoi an chay, cam on em nhieu

[@nessahoangdo4715]

Thanks Helen Vietnam 🇻🇳

[@0908550437]

Bánh bò nướng nhìn ngon quá. Nhưng bánh bò dừa (Honeycomb cake filled with coconut shreds) gắn liền với tuổi thơ hơn ^^

[@HelenRecipes]

go to my blog (link in description box). Some reader has suggested good replacement for single acting powder there :)

[@HelenRecipes]

Good to know that you succeeded with the recipe :) Where is your homeland? And yes, I've studied abroad for quite some time already.

[@Omiefury]

I used 2 1/4 cups of tapioca starch and used the angelcake pan (ie. circular with hole in the middle). This allows the cake to bake in the center.

[@TrangNguyen-go1gx]

I just tried this recipe out. It came out perfectly for the fist time. I just used 2/3 cup sugar, because I don't want my cake too sweet. And maybe I put a lot of butter, then when I turned the cake upside down like you did, the cake coming out.:)) hopefully it still looks good till tomorrow morning, then I can share my cake on Facebook.^^ thanks a lot Helen.:)

[@HelenRecipes]

perfect :) When you said you'll try it one day, I didnt think it is within 24hrs hehe

[@hoahong3524]

Thank You Em, your videos are clear n easy to follow. You see,I'm trying to learn different dishes from different countries.It's great to see such a young person know how to kept their heritage in this day and age. Keep up the good work!!!

[@eh4923]

I made this for my family and they loved it! It was not too sweet and had a nice honeycomb texture on the inside. I prefer this over the steamed version because I like how the dry and crusty exterior contrast with the chewy and sticky inside. Thank you Helen 🥰. (I halved this recipe but forgot to halve the baking powder, but it was still a success)

[@HelenRecipes]

That's great!

[@taijinutty]

Cưng giỏi & dễ thương quá Henlen ơi. Chúc em năm mới nhiều như ý nhé !

[@HelenRecipes]

It's normal that you failed because this is a very picky cake. Please read the recipes (link in the About box below the vid) and follow EVERY detail. Any small mistake can cause failure. Don't give up ^^

[@HelenRecipes]

yes I had a video for the steamed version too

[@21pxy]

Lol, i can't believe that too. I can't wait any longer that's why I made it. But you know what? My second time and second tried, it turn out more honeycomb. I was happy that I did it. Oh, I'm going to visit my mom this weekend in Charlotte, so I'm going to make some and bring to her. Thank you do much for sharing...... :)

[@HelenRecipes]

Thanks a lot for your encouragement chi!

[@beautifulshoujo1864]

Thank you Helen, I halved the recipe and followed your instructions and it turned out great!

[@lnganha]

HelenRecipes con tre ma gioi kheo tay qua' - huong dan lam rat de thuong - Thanks Helen nha - love

[@HelenRecipes]

Thanks dear :)

[@ChiiChunism]

I believe it's called bánh da lợn, also made from tapioca starch, coconut milk, mung bean,... I was so happy to find this kind of cake in Chicago. Helen, please show us how to steam this wonderful cake. Thank you xoxo

[@HelenRecipes]

Thanks for the tips!

[@HelenRecipes]

Perfect! I'm glad you succeeded!

[@HelenRecipes]

Many thanks and cheers to Mexico!

[@21pxy]

I tried it this morning without the cream coconut milk, but I used the regular coconut milk n it turn out wonderful. thanks for sharing. Please do more desserts in the future. Thanks....

[@HelenRecipes]

make sure you measure correctly. 2 cups tapioca starch weighs 8.6 oz, to be exact. Most converter sites state so too.

[@HelenRecipes]

Wonderful!

[@nguoilukhach]

great cooking tips, especially for single parents like me, thankx!

[@HelenRecipes]

I'm not sure what you mean by sticky but the texture of this cake is chewy. It's not those soft spongy cake like western ones. It is loved for its chewy texture :)

[@noynoy1431]

Helen! I love you! Keep doing these videos! I love all of them. Its because of you, i am inlove with Vietnamese food. Thank you so much.

[@cathytrang8622]

Great recipe! Very easy to follow & surprisingly I succeeded on my first attempt LOL. Thanks for sharing!!!

[@minahuynh85]

Thanks Helen. I used your recipe and my honeycomb cake was delicious. I'll make some for this Thanksgiving.

[@HelenRecipes]

Thank you :) I filmed in Germany :)

[@danicalu]

My FAVE!!! I thought it was harder to make haha now I can make it instead of going to the bakery and buying it! Thank you chi!

[@mnguyetnguyen-xf2vq]

Congratulations to millions viewers ❤❤❤❤❤

[@1105maily]

chị giỏi thật. toàn những món em thích. cám ơn chị nhiều.

[@jeffreytanner1666]

Helen, I LOVED this recipe. I followed your instructions exactly and it turned out perfect 1st time. Thank you

[@HelenRecipes]

Thanks for the request. Will add to my list ;)

[@HelenRecipes]

Yes, temperature is one of the success factors for this recipe.

[@HelenRecipes]

It's extracted from pandan leaves, very fragrant and green

[@dragonfruit59]

This recipe work great. I made it and it tasted and looked just like i bought from the bakery. Thanks Helen. I am looking for more good stuffs from so keep it up.

[@Otan3]

This is nice for my homework. Thx for making this vid!!

[@HelenRecipes]

I guess it's because the heat of your oven is not evenly distributed. Try to place the cake pan right in the middle of the oven. Or try again on another oven to see if it still happens or not

[@HelenRecipes]

Excellent! So glad you succeeded

[@lisabyx]

Cant wait to make it! I never knew what the "english" name for this was and I could not find the recipe! Awesome! Thank you soo much!

[@HelenRecipes]

I have been to Holland 2 times and really like it. Will let you know if I go there again :)

[@HelenRecipes]

A friend of mine tried it with corn starch and succeeded. So you can try.

[@HelenRecipes]

When you say 2 cups= 16 fl. oz = 480ml, you are talking about the volumn. Here I meant the weight : use 2 cups tapioca starch, which weighs 8 oz.

[@xhuyentran]

Banh Bo so delicious! Our vietnamese food is so beautifull

[@HelenRecipes]

Thanks Tram. I've seen that che xoai in a video but have not tried it personally. Maybe will try it in my next trip to Ha Noi and think of a way to recreate it hehe

[@jkluvkdrama]

I just made this and it turned out great. the only thing was that the pandan essence that i use didn't turn out green like yours although i used 2 tsp. I love the texture and taste of this cake and cake wait to make it again. Thank you so much for the video.

[@leafhn]

Thank you so much for the recipe. Today is my second trial and it turns out more honeycomb. Very tasty. I love the chewy texture that I almost eat the whole cake! Lol. But I find it is sweeter than my taste so I will only use 1/2 cup of sugar next time. I was failed last trial that the cake rose so big in the oven but turned just flat when I took it out. I like your recipe yield a small portion. Oh, those lovely cherry blossom reminds me so much about my homeland. Are you a foreign student? I

[@HelenRecipes]

thanks miki

[@jayeha]

Oh Helen, you finally show yourself! So beautiful! I love your recipes! They are easy to follow and you explain them so well. Hope to see more soon!

[@taita2009]

Thanks Helen. You have a beautiful introduction for Banh Bo Nuong. Love it.

[@Emeliz13]

It came out amazing! This was my first time making this cake. Maybe next time I'll use a smaller pan or decrease cooking time. Thanks for the recipe!

[@tida99anoma]

I just love all your delicious recipes, thank you for sharing them. Your voice is so calm and soothing...helps me relax when I am attempting to cook while watching your videos.

[@HelenRecipes]

thanks comhen06. Hope to see you here more often :)

[@joygarcia4837]

Hello from California! Thank you for this delicious recipe Helen. I just made it and it turned out so good! I didn't have a single action baking powder, so I used what I had which was the regular double action baking powder, and it came out just fine 😅

[@HelenRecipes]

Sounds great! Thanks for sharing

[@FoxFrenzyy]

Made this earlier today. Came out as a success. Thank you very much for this!!

[@HelenRecipes]

did you use single or double-acting baking powder? You also need to let it cool upside down on a rack!

[@mercydavid4514]

Thank u for this recipe I will make when I got d ingredients. It look amazing

[@HelenRecipes]

great to hear that :)

[@HelenRecipes]

Excellent!

[@HelenRecipes]

Maybe you should consider the temperature of your oven. Preheat at least 15 minutes before baking (preheat the baking pan too). Place the pan in the middle of the rack. It could be your oven is too hot

[@ibanobum]

Thumbs Up!! Helen, Thank you so much for the wonderful recipe. I will be sure to try.

[@Coolblueocean2001]

Thank you!

[@HelenRecipes]

Chuc mung co Kimmy da lam thanh cong mon nay hihi. Cam on loi chuc cua co^^

[@HelenRecipes]

Yay! congrats ;) I am proud of you too

[@HelenRecipes]

Nothing's wrong. The cake normally turns hard when it gets cold. You can microwave 15seconds and it is good to eat again.

[@earthwormj789]

Will you be publishing a cookbook in the future? Your recipes are great!

[@nhavyd6783]

You are awesome !!!! Thank you for showing me one of my favorite desserts. Can't wait to try it! Do you have any recommendations on the cooking time for an area with high altitude??

[@josemezatorrez]

I am in love with this cake. Your recipe is much easier, other recipes use fresh panda leaves and rice flour.

[@miroslavserb1]

Thank you so much :) you are so gentle and nice

[@markng9035]

thank so much. I can not this music out of my head everytimes I cook.lol.

[@sarahcat999]

This worked for me so well! Thank you for the recipe!😊😄

[@HienNguyen-vu3qz]

You are very nice and show us the best way to make cake. Thank you very much and God bless you.

[@katesaywatsaywat5169]

Thanks for sharing. This will be my project tomorrow morning.