![]() ![]() There are just a handful of ingredients in this cake - tapioca starch, sugar, coconut milk or cream, pandan extract, eggs, and leavening. Thu’s problem was this: her banh bo nuong was not rising properly in the middle to form the desired ‘honeycomb’ pattern. I think you may get a laugh or two, maybe more. So, I’m here to report to you my progress on three (3!) tries. ![]() Those vertical channels – which you see above – are sometimes described as honeycombs, which is why banh bo nuong can be translated as “honeycomb cake.” I see geologic patterns more than patterns formed by busy bees. Additionally, a good banh bo nuong has striations in the cake from the heat pushing through the batter. The cake is tricky because there is no gluten in it and you have to get it to rise. It’s supposedly fast to make but it’s taken me a while to figure things out. Banh bo nuong is the Vietnamese baked version that doesn’t require days of fermentation. ![]() The color and tropical, grassy notes come from pandan leaves (la dua).īanh bo hap refers to the Chinese steamed rice cake (bái táng gāo, 白糖糕) that’s sometimes available at dim sum house. If you’re not familiar with banh bo nuong, it’s a chewy, coconutty green cake often sold as slices on Styrofoam trays at Vietnamese bakeries. I went three rounds with it as part of a small project with Thu N., who emailed me a while back asking for help in making one of her favorite Vietnamese sweets. This is one of the strangest things I’ve ever baked. ![]()
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