Name: Bánh Bò Nướng - Vietnamese Baked Honeycomb Cake
Yield: 6
Ingredients: 240 g (14 fl oz) coconut milk; 50 g defrosted pandan leaves; 530 g large whole eggs; 1 bag vanilla powder; 360 g granulated white sugar; 1/2 tsp granulated salt; 250 g tapioca starch; 20 g rice flour; 2 bags single-acting Alsa baking powder; 1 tbsp coconut oil Ensure it's melted. Neutral cooking oil is ok too.; nonstick cooking spray

Ingredients

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6

240 g (14 fl oz) coconut milk

50 g defrosted pandan leaves

530 g large whole eggs

1 bag vanilla powder

360 g granulated white sugar

1/2 tsp granulated salt

250 g tapioca starch

20 g rice flour

2 bags single-acting Alsa baking powder

1 tbsp coconut oil Ensure it's melted. Neutral cooking oil is ok too.

nonstick cooking spray

Bánh Bò Nướng - Vietnamese Baked Honeycomb Cake

Ingredients

Steps

Nutrition Facts

Bánh Bò Nướng - Vietnamese Baked Honeycomb Cake

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts