This ube honeycomb cake is a modern take on the beloved Vietnamese Bánh Bò Nướng. Infused with the rich, nutty flavor of ube and a hint of coconut milk, this cake features a vibrant purple hue and a mesmerizing honeycomb-like interior! Baked with tapioca starch, it boasts a delightfully chewy, springy texture with a lightly caramelized crust. Perfectly sweet and subtly floral, it’s a beautiful fusion of tradition and taste! Visit <a href="https://groovyfoodiess.com">groovyfoodiess.com</a> for more of Sarah's recipes!

Quick Info

⏱️ 90 min • 🍽️ 12 servings • ⭐ 71%

Nutrition

338 cal • 6g protein • 50g carbs • 12g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Vegetarian] • [Desserts] • [Snacks] • [Asian]

Ingredients

• 10 large eggs
• 1½ cups sugar
• ¼ cup ube extract, or to taste
• 1 tablespoon vanilla extract
• ½ teaspoon kosher salt
• 1 (13½-ounce) can of unsweetened coconut milk
• 3 cups tapioca starch
• ⅓ cup glutinous rice flour
• 2 teaspoons baking powder
• 2 tablespoons vegetable oil, divided

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Whisk together the eggs, sugar, ube, vanil…
3. Stir in the coconut milk. Sift in the tapi…

…and 4 more steps

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Recipe by: Sarah Banh • From: Tasty