Vietnamese Bánh Bò, often referred to as Pandan Honeycomb Cake, is a delightful and unique dessert known for its vibrant green color, sweet taste, and characteristic honeycomb-like texture on the inside. This cake gets its distinctive appearance from the fermentation process and the use of tapioca starch. The addition of pandan enhances its aroma and flavor, making it a popular treat in Vietnamese cuisine. Here’s how to make it:
Ingredients:
- 1 cup sugar
- 200ml coconut milk
- 1 cup tapioca starch
- 5 eggs
- 1 teaspoon pandan extract or juice from fresh pandan leaves for a more authentic flavor
- 1 teaspoon baking powder
- 1 tablespoon rice flour (optional, for added texture)
- 1/2 teaspoon salt
- 1 teaspoon lime juice (to activate the baking powder)
Instructions:
1. Prepare the Batter:
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and sugar until the sugar is completely dissolved and the mixture is frothy. Then, mix in the coconut milk and pandan extract until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the tapioca starch, rice flour (if using), baking powder, and salt to ensure there are no lumps.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing continuously to create a smooth batter.
- Rest the Batter: Let the batter rest for at least 1 hour. This resting period allows the tapioca starch to fully absorb the liquid, which is crucial for achieving the right texture.
2. Bake the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Place an 8-inch round baking pan in the oven to heat up as well.
- Prepare the Pan: Carefully remove the hot baking pan from the oven. Grease it with a small amount of oil or non-stick spray.
- Activate the Baking Powder: Just before pouring the batter into the pan, stir the lime juice into the batter. This will activate the baking powder, helping to create the honeycomb effect.
- Bake: Pour the batter into the preheated and greased baking pan. Bake for 40-45 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. The top should be golden brown, and the inside should have a honeycomb-like texture.
- Cool: Remove the cake from the oven and let it cool in the pan for a few minutes. Then, invert the cake onto a wire rack to cool completely.
3. Serve:
- Slice and Serve: Once cooled, slice the Bánh Bò into pieces and serve. This cake is best enjoyed fresh, but it can be stored in an airtight container for a few days.
Tips:
- Pandan Extract: For a more authentic flavor, you can make your own pandan extract by blending fresh pandan leaves with a bit of water and straining the mixture.
- Baking Pan: Heating the baking pan before adding the batter helps start the cooking process immediately, contributing to the formation of the honeycomb structure.
- Texture: The key to achieving the characteristic texture of this cake is in the fermentation of the batter and the reaction of the baking powder with an acid (lime juice in this recipe).
Enjoy your homemade Vietnamese Bánh Bò, a fragrant and visually stunning dessert that carries the essence of Vietnamese culinary tradition.