Banh Bo Nuong Vietnamese Honeycomb Cake
A springy, chewy cake with a honeycomb of tiny tunnels inside, caramel on top and a gentle coconut flavour.
- Time1 hr 45
- LevelMedium
- Costabout £0.32 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the coconut milk and sugar in a pan until the sugar dissolves and it feels just warm, like a bath. Pour into a large bowl.
- 2
Whisk in the eggs, oil and vanilla until smooth.
- 3
Sift in the tapioca starch, flour, yeast, baking powder and salt. Whisk to a smooth, thin batter, like single cream.
- 4
Cover and leave somewhere warm for 30 minutes until bubbles appear on the surface.
30 min - 5
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square tin with baking paper. Stir the batter once and pour it in.
- 6
Bake for 45 minutes until deep golden and the top springs back when pressed.
45 min - 7
Leave in the tin for 20 minutes, then lift out. Cut with a serrated knife to show off the honeycomb. Best eaten the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
