Jn Bánh bò nướng – Pandan flavor Honeycomb Cake 3rd Update

Third time’s the charm? So here’s my 3rd update to this very sensitive recipe.

Jn Bánh bò nướng – Pandan flavor Honeycomb Cake

List of Ingredients:

6 Large Eggs
1 1/3 Cups Sugar
2 Tbsps Canola Oil
1 tsp Salt
1- 400ml Can of Aroy-D Coconut Milk
¼ tsp Kobe Pandan Paste ( http://amzn.to/2peUtcl )
2 Cups Tapioca Starch
5 Tbsps Rice Flour
1 ½ Tsp Calumet Double Acting Baking Powder (http://amzn.to/2pfcK9v )

Bundt Pan (http://amzn.to/2HySiXG )


If you tried this recipe, let me know how it turns out for you. Share your results by tagging me.


Happy eating!


5 Comments Add yours

  1. lovefaridi says:

    This Desert looks amazing 🙂

  2. Charisa Nguyen says:

    My cake rises beautifully in the middle, but as it cools it shrinks half the size. What am I doing wrong?

    1. Hi Charisa, the reason could be too much stirring when mixing the batter. And are you using double – acting baking powder? Single acting can caused that inflation and then as you take it out of the heat it deflates.

  3. Mvanstrien says:

    What’s the best way to store the cake overnight?

    1. I’m sorry for the late reply. Best way us to place the entire cake in a large ziploc bag and refrigerate. Next day slice and spot microwave it 20 seconds at a time. Until warm as desired.

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