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As the warm, sweet scent of coconut mingles with the floral notes of pandan, I find myself transported to bustling streets in Vietnam, where vibrant colors and rich flavors come alive. This is the essence of the Steamed Vietnamese Honeycomb Cake, or Bánh Bò Nướng—an enchanting dessert that beautifully balances airy lightness with a unique chewy texture. Perfect for those times when you’re looking to elevate a cozy evening at home or impress guests at a gathering, this gluten-free cake will quickly become a favorite.

In just a few simple steps, you can create this delightful treat that’s as visually stunning as it is delicious, revealing an intricate honeycomb pattern with every slice. With each mouthful, you’ll savor the dreamy combination of coconut and pandan, making this irresistible cake one you’ll love to share—or keep all to yourself! Let’s dive into this easy recipe that captures the heart of Vietnamese culinary tradition.

Why You’ll Love This Deliciously Soft Vietnamese Honeycomb Cake

Aromatic Bliss: The enchanting scents of coconut and pandan create a delightful atmosphere in your kitchen, transporting you straight to Vietnam with each bake.

Gluten-Free Joy: This cake caters to gluten-free diets, making it a perfect sweet treat for everyone to enjoy without worry.

Charming Presentation: The striking honeycomb pattern will impress your guests and is sure to make your dessert table the highlight of any gathering.

Simple Steps: With straightforward ingredients and easy-to-follow steps, baking this cake is a breeze—even for novice cooks!

Versatile Delight: Whether paired with tropical fruits or enjoyed on its own, this cake brilliantly complements various flavors and occasions.

Indulging in this Steamed Vietnamese Honeycomb Cake not only promises a taste of tradition but also allows you to create lasting memories, one slice at a time!

Deliciously Soft Vietnamese Honeycomb Cake Ingredients

For the Batter

Tapioca Starch – Provides the cake’s chewy texture; no substitution needed.
Rice Flour – Adds structure; can substitute with more tapioca starch if desired.
Coconut Milk – Contributes rich creaminess and flavor; use full-fat for the best results.
Granulated Sugar – Sweetens the cake; brown sugar can enhance the flavor’s depth.
Baking Powder – Aids in leavening; ensure it’s fresh for maximum effectiveness.
Active Dry Yeast – Creates that signature honeycomb texture; must be activated with warm water.
Warm Water – Activates yeast; keep it around 110°F (43°C) for optimal results.
Salt – Enhances overall flavor.
Pandan Extract – Adds essential flavor and vibrant color; vanilla extract can be used as a substitute.

For Greasing

Oil or Butter – Grease the pan to prevent sticking and ensure easy release of the cake.

Every bite of this Deliciously Soft Vietnamese Honeycomb Cake will transport you right to the heart of Vietnam!

How to Make Deliciously Soft Vietnamese Honeycomb Cake

Activate Yeast: In a small bowl, combine the active dry yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until frothy, creating the perfect base for your cake’s texture.
Mix Dry Ingredients: In a separate bowl, whisk together the tapioca starch, rice flour, and salt. This mixture will form the backbone of your cake, providing structure and texture.
Heat Coconut Mixture: Gently warm the coconut milk and granulated sugar in a saucepan over medium heat, stirring until the sugar dissolves. Allow it to cool slightly before mixing with the other ingredients.
Combine Ingredients: In a large mixing bowl, blend the frothy yeast mixture with pandan extract and the cooled coconut mixture. Gradually add the dry ingredient mix, stirring until smooth and well incorporated.
Let it Rise: Cover the bowl with a clean cloth and let the batter rest in a warm area for 1-2 hours. It should become bubbly and nearly double in volume—this step is crucial for that fluffy texture!
Prepare the Steamer: While the batter is rising, grease your cake pan generously with oil or butter to ensure a hassle-free release later on.
Steam the Cake: Carefully pour the rested batter into the greased pan. Steam over high heat for 25-30 minutes, checking for doneness with a toothpick. The toothpick should come out clean when the cake is ready!
Cool & Slice: Allow the cake to cool completely in the pan before gently transferring it to a wire rack and slicing. Admire the beautiful honeycomb structure as you prepare to serve.

Optional: Drizzle warm sweetened condensed milk for an indulgent touch.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Deliciously Soft Vietnamese Honeycomb Cake

Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its soft texture and rich flavors.
Fridge: If you need to extend its shelf life, refrigerate for up to 1 week. While the flavor remains, expect some minor changes in texture.
Freezer: For longer storage, wrap the cake tightly in plastic wrap or foil and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and refresh by steaming slices briefly.
Reheating: Gently reheat slices in a steamer or microwave for a few seconds to restore the moist texture of this deliciously soft Vietnamese honeycomb cake.

Expert Tips for Deliciously Soft Vietnamese Honeycomb Cake

Fresh Yeast: Ensure your active dry yeast is fresh and activated properly to achieve that delightful honeycomb texture—check for frothiness after mixing with warm water.
Correct Temperature: Use warm water around 110°F (43°C) to activate the yeast; too hot can kill it, while too cold may slow the activation process.
Resting Time: Allow sufficient time for the batter to rise and develop air bubbles—this is crucial for a light and airy cake, so don’t rush this step!
Batter Consistency: Mix the ingredients until smooth, but avoid overmixing, which can lead to a denser texture rather than the desired fluffy feel of this deliciously soft Vietnamese honeycomb cake.
Cooling Patience: Let the cake cool completely in the pan before slicing; this will help maintain the cake’s beautiful honeycomb structure and prevent it from falling apart.

Make Ahead Options

These Deliciously Soft Vietnamese Honeycomb Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all the ingredients and storing it in the refrigerator (this helps develop deeper flavors). Ensure the bowl is tightly covered to avoid drying out. Additionally, you can also steam and cool the cake completely, then store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week; just be aware that the texture may slightly alter. When ready to serve, simply slice the cake and enjoy! With these make-ahead options, you’ll have a delicious dessert ready with minimal effort during busy weeknights!

Deliciously Soft Vietnamese Honeycomb Cake Variations

Feel free to let your creativity shine as you transform this delightful cake into a personalized masterpiece!

Vanilla Twist: Replace pandan extract with vanilla extract for a comforting yet unique flavor. This swap opens a world of new possibilities, making it appealing to vanilla lovers!
Citrus Zest: Add zest from oranges or lemons to the batter for a refreshing zing. The hint of citrus brightens the cake, enhancing its tropical essence beautifully.
Spicy Kick: Incorporate a touch of grated fresh ginger for warmth and complexity. This subtle heat works perfectly alongside the sweetness, creating a more dynamic dessert experience.
Toasted Coconut: Fold in some toasted coconut flakes into the batter for added texture. The nutty flavor takes this cake to new heights, making every bite a delightful crunch.
Almond Flavor: Swap in almond extract instead of pandan for an entirely different flavor profile. It’s a unique twist that provides an irresistible nuttiness to your cake.
Layered Delight: Make small individual cakes by pouring the batter into muffin tins. The adorable portions are great for gatherings and ensure a perfect serving size every time.
Chocolate Drizzle: Top the cooled cake with a rich chocolate glaze or drizzle, turning this sweet treat into a decadent dessert. The marriage of chocolate and coconut is simply divine!

With these easy variations, you’ll find the perfect version of the Deliciously Soft Vietnamese Honeycomb Cake to suit your taste!

What to Serve with Deliciously Soft Vietnamese Honeycomb Cake?

Brighten your dessert table with delightful accompaniment options that perfectly enhance this light and aromatic cake.

Coconut Cream:
A drizzle of this velvety sauce adds richness, accentuating the cake’s tropical coconut notes for an indulgent experience.
Tropical Fruit Salad:
Fresh fruits like mango, kiwi, and papaya provide a refreshing contrast, balancing the cake’s sweetness with vibrant flavors and textures.
Sweetened Condensed Milk:
Drizzling warm, gooey condensed milk on each slice transforms your cake into an even more lavish treat, perfect for sweet tooth lovers.
Passion Fruit Curd:
This tangy and creamy spread enhances the cake’s sweet profile while adding an exotic twist that will surprise and delight your guests.
Green Tea Ice Cream:
The earthy, bitter notes of green tea ice cream beautifully contrast with the honey sweetness, creating a well-balanced dessert pairing.
Chai Tea:
Serve alongside a warm cup of chai tea, the spices wonderfully complement the floral notes of pandan, enhancing your indulgent experience.

Let your imagination run wild as you explore these delicious ideas for pairing with your Deliciously Soft Vietnamese Honeycomb Cake!

Deliciously Soft Vietnamese Honeycomb Cake Recipe FAQs

What type of tapioca starch should I use for the honeycomb cake?
Absolutely! It’s best to use either tapioca flour or cassava flour, both of which provide that chewy texture you want. Make sure it’s plain, without additives or thickeners, to keep things traditional and tasty!

How can I store the cake to maintain its freshness?
To keep your Deliciously Soft Vietnamese Honeycomb Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’re looking to prolong its shelf life, refrigerate it where it can last for about a week. Be aware that while the flavor stays intact, the texture may become slightly denser.

Can I freeze the honeycomb cake? If so, how?
Absolutely! To freeze your cake, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn, and it will stay good for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight. To refresh the texture, steam slices briefly before serving to bring back its delightful softness!

Is there a way to troubleshoot my honeycomb cake if it doesn’t rise properly?
Very! If your cake isn’t rising, first check the freshness of your active dry yeast—if it doesn’t froth when mixed with warm water, it’s no longer good. Additionally, ensure that the warm water used to activate the yeast is around 110°F (43°C); too hot kills the yeast, while too cold slows the process. Lastly, the resting period of 1-2 hours is crucial for the cake to develop those lovely bubbles; don’t rush this step for the best results!

Can pets eat this cake?
No, it’s best not to share this cake with your furry friends. The ingredients, particularly coconut milk and sugar, aren’t ideal for pets and may cause digestive issues. Always keep treats like this as a human-only delight!

Can I substitute pandan extract with something else?
Yes! If you can’t find pandan extract, vanilla extract makes a great substitute, although it will change the flavor profile slightly. For a unique twist, you could also try adding citrus zest, which can brighten the flavors while maintaining the cake’s vibrant appeal.