HONEYCOMB CAKE - Banh Bo Nuong | Helen's Recipes
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2024
- Ingredients
200 ml coconut milk 7 fl.oz.
200 g sugar ( 7 oz/ 1 cup)
1 pinch of salt
½ tsp pandan extract
6 eggs eggs
240 g tapioca starch (8.5 oz / 2 cups)
2 ½ tsp single-acting baking powder (eg. Alsa brand amzn.to/1dYUnKD)
Optional: 1 pack vanilla sugar 11g (or 1 tsp vanilla extract)
Nguyên liệu
200 ml nước cốt dừa
200 g đường
1 tí muối
½ mcf nước lá dứa
6 cái trứng
240 g bột năng
2 ½ mcf bột nổi
1 ống vani nhỏ)
**Do NOT use double-acting baking powder, only single-acting (eg. Alsa brand amzn.to/1dYUnKD) works. Difference: Single-acting works once when it gets wet. Double-acting works twice: first when it touches a liquid and then again when it is heated.
**The cake tastes the best freshly out of the oven. It can be stored for 1-2 days by wrapping in plastic wrap. If you serve it on the next day, microwave for about 15 seconds.
**Making this cake might look easy, but it is also easy to FAIL. Please follow the measurements and instructions closely, otherwise the cake might not have the honeycomb texture, or collapse. Check out my blog to find out why your cake collapses!
** The cake tastes very good with pandan extract, but you can replace pandan extract with other flavour.
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Music
"I will" Instrumental Intro
"Ballet shoes" by Purple Planet www.purple-plan...
Interesting. I may make this cake for Thanksgiving. It's non traditional, but there'll be plenty of traditional cakes. I like the texture of this cake.
It is good.
Did you make it? How’d it turn out?
Hey Helen!!! I tried this recipe for the very first time for Christmas for my parents and it turned out PERFECT even though I had a little mishap with my springform pan! My pan started leaking out as soon as I poured it so I lost about 1/4 of a cup :'( but I hard to reheat my pan at 500 to speed it up and then I find that by adding the baking powder at the VERY last gave me optimal results! And the sound I look for when I pour the batter in is the sizzle. And that's when I know that I got the honeycomb started! Good luck to the rest of you and this is a VERY VERY easy recipe. As long as you are precise, you will succeed!!!!!!! Merry Christmas from Toronto, Canada!!!
Excellent. Great that it still comes out perfect after the mishap :P
My spring form pan leaked too soo sad.i used a rectangular pan...i hopeitll be okay.
Lol me too. Mine leaked and I lost some and had to look for another pan LOL
I try double acting baking powder and it works wonderfully! In fact the cake got even more honeycomb. The key in this recipe is to make sure not to over beat the egg because it will create bubble and it cause the cake to rise unevenly.
pakse J
Hi Helen. I finally tried out your recipe yesterday and both of my cakes turned out wonderful. Thanks!!!
I love that your oven looks like it's been used. I've seen vidoes where the oven looks clean and pristine.
This cake is supposed to be chewy. If you've eaten soft cake at Asian store, it is probably another cake. After taking it out of the oven, you have to let it cool UPSIDE DOWN on a rack. You can add in vanilla extract to reduce eggy smell.
Rat mong em chia se cong thuc lam banh bo nuong danh cho nguoi an chay, cam on em nhieu
I made this today ! It was such a BIG fail in the process, what the banh bo nuong turned out really well. My dad loved it. I thought your recipe says BAKING SODA , so I added in about 1 tsp of it, then went back to check and realized it's BAKING POWDER-.-" I added in like 1&1/2 tsp and the banh bo turned out reallllyyyy good! Thanks chi Helen nhieu !
Good recipe, but editing advice: make music quieter while talking, and make voice about 1.4x - 2.2x louder than any other sounds.
Trinh,
The above recipes is very easy to make. Really, you can mix them how you want it so long you stir in one direction. The color that Helen made is a bit too green. You want to go one shade lighter. Once completely cooked, let it sit for 30 minutes. Flip it upside down so the cake looks better when you cut it. You can add a bag of yeast in addition. The yeast will help to expand and you will see a beautiful RE TRE.
I make this all the time and I use double acting baking powder, works like a charm!
HelenRecipes con tre ma gioi kheo tay qua' - huong dan lam rat de thuong -
Thanks Helen nha - love
Tried your recipe on the first try and came out perfect!
Thank You Em, your videos are clear n easy to follow. You see,I'm trying to learn different dishes from different countries.It's great to see such a young person know how to kept their heritage in this day and age. Keep up the good work!!!
Looks really good! Yay!
Lol, i can't believe that too. I can't wait any longer that's why I made it. But you know what? My second time and second tried, it turn out more honeycomb. I was happy that I did it. Oh, I'm going to visit my mom this weekend in Charlotte, so I'm going to make some and bring to her. Thank you do much for sharing...... :)
Thanks Helen Vietnam 🇻🇳
Double acting baking powder it does work. I have done it.
this is very good cake, its count to appetizer. eat with yoghurt ;) thank you
goodness me you're too beautiful and your soft voice and cooking just rubs joy into my heart. Thank you
loved the music in this video!
I tried it this morning without the cream coconut milk, but I used the regular coconut milk n it turn out wonderful. thanks for sharing. Please do more desserts in the future. Thanks....
Helen! I love you! Keep doing these videos! I love all of them. Its because of you, i am inlove with Vietnamese food. Thank you so much.
Bánh bò nướng nhìn ngon quá. Nhưng bánh bò dừa (Honeycomb cake filled with coconut shreds) gắn liền với tuổi thơ hơn ^^
banh bong lan is made from wheat flour. This is made from tapioca starch and of course it is Banh Bo Nuong :)
I used 2 1/4 cups of tapioca starch and used the angelcake pan (ie. circular with hole in the middle). This allows the cake to bake in the center.
Chị ơi, cho em hỏi là bánh có nhất thiết dngf nước lá dứa không ạ? ^^
+Thanh Vân Chu phai co hương liệu gì đó để át mùi trứng Vân ah. Nếu ko dùng nước lá dứa thì thay bằng mùi mocha, tra xanh hay chocolate cung duoc
Vâng, cảm ơn chị nhìu nhìuuu ^^
Great recipe! Very easy to follow & surprisingly I succeeded on my first attempt LOL. Thanks for sharing!!!
This recipe work great. I made it and it tasted and looked just like i bought from the bakery. Thanks Helen. I am looking for more good stuffs from so keep it up.
Thank you Helen, I halved the recipe and followed your instructions and it turned out great!
This is nice for my homework. Thx for making this vid!!
Thanks for the tips!
I just tried this recipe out. It came out perfectly for the fist time. I just used 2/3 cup sugar, because I don't want my cake too sweet. And maybe I put a lot of butter, then when I turned the cake upside down like you did, the cake coming out.:)) hopefully it still looks good till tomorrow morning, then I can share my cake on Facebook.^^ thanks a lot Helen.:)
I made this for my family and they loved it! It was not too sweet and had a nice honeycomb texture on the inside. I prefer this over the steamed version because I like how the dry and crusty exterior contrast with the chewy and sticky inside. Thank you Helen 🥰.
(I halved this recipe but forgot to halve the baking powder, but it was still a success)
That's great!
Yes you can. Or add other flavour. I made it with mocca extract once and it was also delicous :)
I guess it's because the heat of your oven is not evenly distributed. Try to place the cake pan right in the middle of the oven. Or try again on another oven to see if it still happens or not
make sure you measure correctly. 2 cups tapioca starch weighs 8.6 oz, to be exact. Most converter sites state so too.
great cooking tips, especially for single parents like me, thankx!
I believe it's called bánh da lợn, also made from tapioca starch, coconut milk, mung bean,... I was so happy to find this kind of cake in Chicago. Helen, please show us how to steam this wonderful cake. Thank you xoxo
Cưng giỏi & dễ thương quá Henlen ơi. Chúc em năm mới nhiều như ý nhé !
Many thanks and cheers to Mexico!
yes I had a video for the steamed version too
Pls go to my blog (link in the description box) and print out the recipe when you make it. You need to follow every single detail. One minor change can cause the cake flat. Good luck!
Thanks Helen. You have a beautiful introduction for Banh Bo Nuong. Love it.
Cant wait to make it! I never knew what the "english" name for this was and I could not find the recipe! Awesome! Thank you soo much!
Thanks dear :)
Thanks a lot for your encouragement chi!
You are very nice and show us the best way to make cake. Thank you very much and God bless you.
Wonderful!
chị giỏi thật. toàn những món em thích. cám ơn chị nhiều.
Banh Bo so delicious! Our vietnamese food is so beautifull
Helen, I LOVED this recipe. I followed your instructions exactly and it turned out perfect 1st time. Thank you
My FAVE!!! I thought it was harder to make haha now I can make it instead of going to the bakery and buying it! Thank you chi!
I just made this and it turned out great. the only thing was that the pandan essence that i use didn't turn out green like yours although i used 2 tsp. I love the texture and taste of this cake and cake wait to make it again. Thank you so much for the video.
Thanks Helen. I used your recipe and my honeycomb cake was delicious. I'll make some for this Thanksgiving.
Made this earlier today. Came out as a success. Thank you very much for this!!
Congratulations to millions viewers ❤❤❤❤❤
Chao em , rat cam on em đa chia se cong thuc va huong dan tung chi tiet cach lam banh bo nuong , trong that la ngon va hap dan , chi cung đa thu nghiem va lam giong nhu em đa chia se nhung ko thanh cong, banh khi nuong noi nhieu trong rat đep mat ,nhung khi banh chín lay ra khoi lo thi phan duoi đay khuôn no bi lom va ko co re tre , mac du banh an van thay ngon ( deo, dai, mem ) nhung ko đuoc nhu y , co cach nao đe khac phuc hien tuong tren hay ko ? Nho em huong dan them , cam on em nhieu nhe !
+Giau Pham CHị nên xem lại lò nướng nhé. Để bánh chính giữa lò và chỉnh nhiệt độ ko quá cao (nhiều khi lò nóng ko đúng nhiệt độ mình chỉnh) Dưới video em có thêm nhiều tips để thành công. Chị xem thêm nhé. Good luck!
I'm not sure what you mean by sticky but the texture of this cake is chewy. It's not those soft spongy cake like western ones. It is loved for its chewy texture :)
Thank u for this recipe I will make when I got d ingredients. It look amazing
Perfect! I'm glad you succeeded!
em gioi lam,cach lam cua em rat de hieu ,chi xem 1 lan va lam thanh cong lien cam on em nhieu lam
Hello from California! Thank you for this delicious recipe Helen. I just made it and it turned out so good!
I didn't have a single action baking powder, so I used what I had which was the regular double action baking powder, and it came out just fine 😅
Sounds great! Thanks for sharing
Vang ,chi se co gang thu lai xem sao , cam on em nhieu .
A friend of mine tried it with corn starch and succeeded. So you can try.
Oh Helen, you finally show yourself! So beautiful! I love your recipes! They are easy to follow and you explain them so well. Hope to see more soon!
Thumbs Up!!
Helen, Thank you so much for the wonderful recipe. I will be sure to try.
I just love all your delicious recipes, thank you for sharing them. Your voice is so calm and soothing...helps me relax when I am attempting to cook while watching your videos.
did you use single or double-acting baking powder? You also need to let it cool upside down on a rack!
Excellent! So glad you succeeded
HI Hellen. thank you for sharing us your recipe: i try to make banh bo nuong, but your description make me confused. I alway use cup, thats why i converted grams to cups.
you said:240 g tapioca starch (8.5 oz / 2 cups), but in reality, 240g is not 2 cups. its 1 cup. 8.5 oz is also 1 cup.
so which one is the right one? thanks!
Vy Le Hi Vy, 1 cup = 8 fl. oz if you talk about volumm. But 2 cups tapioca starch weighs 8.5 oz. Weight and volum is 2 different things
Helen's Recipes (Vietnamese Food) I just convert it from google, and i don't use oz at all. so, did you use 2 cups of tapioca starch in your video?.
It's extracted from pandan leaves, very fragrant and green
Thanks for sharing. This will be my project tomorrow morning.
Excellent!
Wow you are so fast. I still haven't finished eating my cake.BTW it's pretty cool to know that someone from another part of the world make the same cake as me on the same day through my video hihi. Thank you for the feedback :)
I am in love with this cake. Your recipe is much easier, other recipes use fresh panda leaves and rice flour.
Good to know that you succeeded with the recipe :) Where is your homeland? And yes, I've studied abroad for quite some time already.
Chuc mung co Kimmy da lam thanh cong mon nay hihi. Cam on loi chuc cua co^^
Thank you so much :) you are so gentle and nice
Rat vui! Co da lam thanh cong banh bo nuong theo cong thuc cua Helen.Cam on Helen rat nhieu!Chuc Helen luon vui ve trong cuoc song!
Hi Helen, nice vid ^_^ i have a question. does double acting baking powder wouldn't work at all? I couldn't find single acting baking powder in the market near my place. they only have double acting baking powder.
Thank you so much for the recipe. Today is my second trial and it turns out more honeycomb. Very tasty. I love the chewy texture that I almost eat the whole cake! Lol. But I find it is sweeter than my taste so I will only use 1/2 cup of sugar next time. I was failed last trial that the cake rose so big in the oven but turned just flat when I took it out. I like your recipe yield a small portion.
Oh, those lovely cherry blossom reminds me so much about my homeland. Are you a foreign student? I
Thanks Tram. I've seen that che xoai in a video but have not tried it personally. Maybe will try it in my next trip to Ha Noi and think of a way to recreate it hehe
Your beef jerky recipe looks yummy. I will try it this weekend when I have a chance to stop by market.
Maybe you should consider the temperature of your oven. Preheat at least 15 minutes before baking (preheat the baking pan too). Place the pan in the middle of the rack. It could be your oven is too hot
I've tried this recipies, really yummy!! Thanks for sharing Helen!
perfect :) When you said you'll try it one day, I didnt think it is within 24hrs hehe
Thanks for the request. Will add to my list ;)
I have been to Holland 2 times and really like it. Will let you know if I go there again :)
thanks miki
chị ơi , lò của chị là hãng lò jf vậy ạ, mong chị tư vấn
You are awesome !!!! Thank you for showing me one of my favorite desserts. Can't wait to try it! Do you have any recommendations on the cooking time for an area with high altitude??
Hi Hellen.I gotta give this a go. Thanks for sharing cause i enjoy home cooked food alot. Thankyou for sharing all your recipes, especially sweet ones cause i have a little bit of a sweet tooth. Hehe
Ohh, and can you do one on the "Bánh bao chiên"?
It came out amazing! This was my first time making this cake. Maybe next time I'll use a smaller pan or decrease cooking time. Thanks for the recipe!
thanks helen for your video, my dad loves this type of cake and now with this video im able to make it at home with a fraction of the price..dad loves it...thanks a bunch!!! :)
thanks Helen, I love your desert
Thanks Helen. I did it and its taste great. But i might add more sugar next time, I like my cake a bit more sweet, and maybe less eggs too. maybe 5 eggs is good enough for my taste, Thanks again.
Yes, temperature is one of the success factors for this recipe.
Nothing's wrong. The cake normally turns hard when it gets cold. You can microwave 15seconds and it is good to eat again.