Banh bo nuong is a traditional Vietnamese dessert, perhaps the most popular! The cake is known for its “honeycomb” crumb, which makes it airy and light. This is not a typical cake–banh bo nuong is pleasantly chewy, with the perfect balance of coconut and pandan flavors. You can find ingredients like tapioca flour, rice flour, pandan flavoring paste, and single-acting baking powder at Asian markets or online.

Quick Info

⏱️ 60 min • 🍽️ 6 servings • ⭐ 70%

Nutrition

316 cal • 6g protein • 43g carbs • 13g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Vegetarian] • [Desserts] • [Pescatarian] • [Under 1 Hour] • [Asian] • [Halal]

Ingredients

• 1⅓ cups tapioca flour
• 1 tablespoon rice flour
• 1½ teaspoons single-acting baking powder (not double-acting)
• 1 cup canned full-fat coconut milk
• ¾ cup granulated cane sugar or palm sugar
• 1 tablespoon melted coconut oil or canola oil
• ½ teaspoon kosher salt
• 5 large eggs, room temperature
• ½ teaspoon pandan flavoring paste (not liquid extract)

Instructions Preview

1. Arrange an oven rack in the center positio…
2. In a medium bowl, stir together the tapioc…
3. In a large bowl, combine the coconut milk,…

…and 6 more steps

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Recipe by: Lauren Lee, Amanda Berrill, Jun Tan • From: Tasty