2nd time was a success, thankyou for the recipe! Tips for what i did differently 2nd time put eggs through sieve Mix pandan with the coconut and sugar micture instead When putting entire batter throught sieve also put cocnut oil through. I avoided mixing unless it was through the sieve What i saw some vietnamese ppl do Put a good layer of oil for ur pan. And place in oven. Its alright to hear oil popping, u want that. When pouring ur batter in hot pan, pour it through those plastic strainers u use for pasta! With the big holes. The droplet forms and the hot oil somehow really helps to ensure the honeycomb texture! Goodluck!
Sister, thank you for your awesome recipe! I made 3 trays for a funeral this weekend and a lot of people love the panda honeycomb cake. People also asked for your recipe. Thank you again.
So grateful I chanced upon your channel. I really love honeycomb cake even more with Pandan flavor. I am going to bake this soon. Load of love fm Singapore ❤️❤️❤️🇸🇬🇸🇬🇸🇬
This reminds me of the cake my mother use to make for our birthdays.. we don't have an oven when we were kids so she used to cook a cake on a round pan filled with sand.. the taste of that cake is unbeatable... Nostalgic.. she stopped making cakes as we grew up...
Making this awesome recipe for the second time now, this time for thanksgiving. One comment I’d like to add: I highly suggest mixing the eggs through a sieve a few times. It pops many small bubbles and really helps homogenize the eggs, while also being much less tedious
Thank you so much!! I made it for Mother's Day bc it's a cake she's always liked. It came out great!! She loved it! Couldn't get enough! Definitely using this recipe from now on!
Thank you so much for this video ! Everytime I make this I have your video playing on repeat. Following this step by step gives me an awesome honey comb appearance!!!
Omg! That may be my biggest problem "over beaten" the eggs. It rised really high like you said n then flatten down completely when removed from the oven🤣
So after watching like 8 videos, I used yours and 1 other. First time making this. Nailed it. Your recipe was better imo. But a couple vietnamese people at work liked the other. Wasn't a huge difference but your recipe stayed soft longer and required 1 less egg!
Thank you so much for sharing your recipe! It was so easy to follow and turned out perfect!! My family loves it. I’ve always wanted to learn and now know thanks to you!
Thank you so much for posting this! I ate a lot of these growing up, but I no longer live near the markets that sell them. This homemade version is great. It's nostalgic smelling the cake while it's baking!! ( my cake is in the oven as I type)...Best of all, I can choose on using natural pandan extract (made my own) and reduce the sugar amount and using xylitol as a replacement. All in all, I really appreciate!!!
Cindy!!! This recipe is amazing! Thank you so much for modifying this recipe. All your tips and tricks do make a BIG difference and mine comes out perfect every single time! I used to remember my mom struggling with making this honey comb cake, not anymore. God bless you.
My favorite. When I was lil I used to think it so hard to make them . but now I know how to cook n baked n stuff it so fun n easy to make it. But I still like to look up for different styles. . your look so yummy n amazing.
Thanks so much for sharing! I made this a few weeks ago and my hubby and family loved it! Gonna make it again tonight for the holiday - happy holidays to you and yours!
CINDY! I made this for the first time the other day and its my first time havimg honey comb cake also. I like the texture but the "top" part that was on the bottom of the pan seems rubbery or harder than the other side which I really like cause its got a slight crisp to it. Is it supposed to be like this or did I overbake?
I'm going to try your recipe again today. The last Cake turned out with no honeycomb. And I think the problem is I used cold eggs from the fridge and not room temperature. I also didn't over beat the eggs and was very gentle not to get air pockets. I shall keep you updated ❤
Thank you for the recipe! I just made this and mine is in my oven but it’s over flowing! Omg I think I might of accidentally put too much baking powder… yikes !! It’s like it’s growing in the pan lol !! You’re so much it’s all about the technique
Make sure your baking powder is fresh. I usually go out to get a fresh can just to make this cake if my baking powder has been opened for a little while.
I went to a hmong store in sac and bought these for my mom and I to try because we never had it before. It's was so freaken good! Imma make this after watching your video 😊
I made one of these with another similar recipe but it failed. I tried a combo of cream of tartar and baking soda since I didn't have the single action baking powder that was the recommended substitution. Overall I wasn't able to preheat the baking dish I used because my preheated cake pan started leaking so I quickly had to pour the batter into another pan that was cold. I will preheat next time and use my bundt pan. Did you do anything special since you used double acting baking powder? Most recipes discourage this but one recipe suggested leaving the cake batter to sit 30 minutes before putting it in the cake pan, presumably to allow the first stage of leavening to dissipate before baking. Any advice there? I still have 8 days until the Lunar New Year so I can try this cake again before I have to make it for the celebration.
Sorry for late reply. I wrote about double acting baking powder on my website if you want to read about it. Located right underneath the Main Ingredients section. chawjcreations.com/2020/03/04/pandan-honeycomb-cake-banh-bo-nuong/
I always get confused with the coconut milk in recipes. If it’s not shown like you do here than I don’t know if it’s coconut milk thick style in a can or the watery kind next to the cow milk.
Pandan is one my favorite deserts to get at my local vietnamese sandwich shop, so I can't wait to try this recipe :) Also, your voice is really kind and soothing! Thanks for making this video
Hi! Is rice flour different from glutinous rice flour, or can I use them interchangeably? Also, can I use cassava starch instead of tapioca starch? Thanks.
Rice flour is different from glutinous rice flour. Glutinous rice flour is sticky and has more chew to it. Vs rice flour, it doesn't have any chew or isn't as sticky as glutenous rice flour. I think cassava starch may work instead of tapioca starch. I would give it a try and see if it does.
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2nd time was a success, thankyou for the recipe!
Tips for what i did differently 2nd time
put eggs through sieve
Mix pandan with the coconut and sugar micture instead
When putting entire batter throught sieve also put cocnut oil through. I avoided mixing unless it was through the sieve
What i saw some vietnamese ppl do
Put a good layer of oil for ur pan. And place in oven. Its alright to hear oil popping, u want that.
When pouring ur batter in hot pan, pour it through those plastic strainers u use for pasta! With the big holes. The droplet forms and the hot oil somehow really helps to ensure the honeycomb texture!
Goodluck!
Will try!
Second time making this. My kids and husband love it. They love it so much I barely get a piece. Thank you for your amazing videos!!!!
Sister, thank you for your awesome recipe! I made 3 trays for a funeral this weekend and a lot of people love the panda honeycomb cake. People also asked for your recipe. Thank you again.
How many batch did you have to make to get three trays? I’m wondering how I’m going to make 4 big aluminum trays of these in a timely manner.
So grateful I chanced upon your channel. I really love honeycomb cake even more with Pandan flavor. I am going to bake this soon. Load of love fm Singapore ❤️❤️❤️🇸🇬🇸🇬🇸🇬
This recipe worked beautifully.!! I couldn't thank you enough, C.
❤️🙏
This reminds me of the cake my mother use to make for our birthdays.. we don't have an oven when we were kids so she used to cook a cake on a round pan filled with sand.. the taste of that cake is unbeatable... Nostalgic.. she stopped making cakes as we grew up...
I tried this recipe and it came out amazing! I’ve tried five others which failed each time. This recipe is fantastic!
I just made this for Mother’s Day. It came out PERFECT!! Thanks so much!
Just made it today ! Delish !! And just subscribed 🥰
Thank you for the excellent DYI video. I tried it and it’s PERFECT!
I love your instructions and you list them in your description! Easy to follow.
i love this recipe so much! i made it two times in 1 day and they both sooo good😊
Just made this today an it came out perfect! My family loved it
You’re a great cook. You gave short and simple recipes. It’s fun watching you.
Recipe was spot on! Technical tips made this come out perfectly- my 1st attempt too! A huge hit for Lunar New Year!
I used your recipe after looking over at least a dozen others and my cake turned out marvelously. Thank you!
Thank you! Recipe came out great! Love your personality!
Made this twice and they turned out so good! Thank you for your recipe!
Thanks so much. This is the best and the most simple receipe and it works. I have been trying so many complicated method, but fails.🎉
T y for sharing looks good I liked the way your method of teaching how you cook t y again 🙏🙏❤️💕❤️🙏🙏
A million thank yous! Cake turned out perfect!
Making this awesome recipe for the second time now, this time for thanksgiving. One comment I’d like to add: I highly suggest mixing the eggs through a sieve a few times. It pops many small bubbles and really helps homogenize the eggs, while also being much less tedious
Thank you very much i have try many different Recipes your it the best
I tried this recipe today and it came out perfect! Thank you so much for the tutorial!! ❤
Great and easy recipe! Thank you so much. Waiting for more ❤️❤️❤️
Thank you for sharing! I’ll have to make this one day.
So, I've made this like 5 times.. And it's never come out with that honey comb texture. BUT this is a no fail bake!
Thank you so much!! I made it for Mother's Day bc it's a cake she's always liked. It came out great!! She loved it! Couldn't get enough! Definitely using this recipe from now on!
Thank you so much for this video ! Everytime I make this I have your video playing on repeat. Following this step by step gives me an awesome honey comb appearance!!!
Look very yummy I will try it this weekend
Omg! That may be my biggest problem "over beaten" the eggs. It rised really high like you said n then flatten down completely when removed from the oven🤣
So after watching like 8 videos, I used yours and 1 other. First time making this. Nailed it. Your recipe was better imo. But a couple vietnamese people at work liked the other. Wasn't a huge difference but your recipe stayed soft longer and required 1 less egg!
Tried this recipe and I’m in love with it! Worked the 1st time I tried it! Thank you for sharing!
Looks good. Thanks for the recipe.
Thank you for sharing your recipe! I just made this and it came out perfect!
Omg!! AMAZING. Its a hit at partys and family gathering. Thanks for the recipe!
Thank you so much for sharing your recipe! It was so easy to follow and turned out perfect!! My family loves it. I’ve always wanted to learn and now know thanks to you!
Thanks for sharing, love your videos
I made them and your recipe was very simple to follow. I like to eat them warm. 👍👍👍
I just made this right now! I wish it would let me share pics on here! It’s so good!
Thank you so much for posting this! I ate a lot of these growing up, but I no longer live near the markets that sell them. This homemade version is great. It's nostalgic smelling the cake while it's baking!! ( my cake is in the oven as I type)...Best of all, I can choose on using natural pandan extract (made my own) and reduce the sugar amount and using xylitol as a replacement. All in all, I really appreciate!!!
I eat a lot of these when I find them.
Ditto!
I’ve tried others and failed this cake.... BUT THIS SEEMS EASY TO FOLLOW! Thank you! 😀 gonna try it.
Yes! Same here. Try this one out and see if it works for you.
Cindy!!! This recipe is amazing! Thank you so much for modifying this recipe. All your tips and tricks do make a BIG difference and mine comes out perfect every single time! I used to remember my mom struggling with making this honey comb cake, not anymore. God bless you.
WOW this is Complicated yet shouldn't be..... Very Cool, WOW That's WICKED LOOKNG PHENOMENAL recipe!!!!!!🤩🤩🤩🤩🤩🤩🤩🤩🤩
My favorite. When I was lil I used to think it so hard to make them . but now I know how to cook n baked n stuff it so fun n easy to make it. But I still like to look up for different styles. . your look so yummy n amazing.
Thanks so much for sharing! I made this a few weeks ago and my hubby and family loved it! Gonna make it again tonight for the holiday - happy holidays to you and yours!
The recipe was amazing, just the right amount of sweetness ❤️❤️❤️ Thank you!
Thank you!! Did it and it tastes amazing!
It works pretty well with yr recipe. Thanks
Omg! First time ever making this, and it's on point! Thank you!!
I just made it! It came out perfect. Thank you so much for this super easy recipe!
If you add the eggs after mixing in the dry ingredients, you won’t get those grainy unmixed flour.
I use your recipe and it came out perfect! THANKS
Looks delicious!! Love the recipe!!!
Finally I made it following yr recipe. Thanks for yr help
Thanks for sharing!!
Yummy cant wait to try
CINDY! I made this for the first time the other day and its my first time havimg honey comb cake also. I like the texture but the "top" part that was on the bottom of the pan seems rubbery or harder than the other side which I really like cause its got a slight crisp to it. Is it supposed to be like this or did I overbake?
@@MeeKaZKT sometimes it does happen like that. It could be that it was over baked or proofed too soon and then deflated when it cooled down.
I love your videos, you are a great cook. Can you tell me what’s the double acting baking powder?
I'm going to try your recipe again today. The last Cake turned out with no honeycomb. And I think the problem is I used cold eggs from the fridge and not room temperature. I also didn't over beat the eggs and was very gentle not to get air pockets.
I shall keep you updated ❤
Also what setting on the oven do you use? I used the face with the circle around it🤔
*fan
did it work?
Thanks for explaining the part where we shouldn’t over beat the eggs, I think that’s why I failed the 1st time I ever baked one.
Thank you for sharing 😊
Great video. I love how you explained it so well
I try your cake and all my family 👪 ❤ it
I love all your vids. This one came out perfectly!!!
Do you have a recipe for the coffee palm sugar version? (Banh bo cafe)
Thank you for the recipe! I just made this and mine is in my oven but it’s over flowing! Omg I think I might of accidentally put too much baking powder… yikes !! It’s like it’s growing in the pan lol !! You’re so much it’s all about the technique
thank you i used to eat this all the time i’m glad i could make it now !
Yay!! A perfect honey comb!!
That looks amazing!! I will definitely try it when I get all the ingredients. Also I love your shirt 😉
I made the cake in a Bundt pan but after it cools for 20 mins in the oven it deflates on the side. Wonderful what am I doing wrong?
I TRIED THAT AND UT WAS HONEYCOMB LIKE AT THE BOTTOM AND LIKE EVERYTHING ON TOP WAS LIKE A REGULAR (but thicker) CAKE
Make sure your baking powder is fresh. I usually go out to get a fresh can just to make this cake if my baking powder has been opened for a little while.
Koj cov baking soda zoo li cas koj tsis cia peb pom i only have the regulator pink small bag of baking soda will that work as well?
I went to a hmong store in sac and bought these for my mom and I to try because we never had it before. It's was so freaken good! Imma make this after watching your video 😊
These are delicious
Awesome looking cake. Is the only way to add flavor to these with extracts?
You can also just use vanilla extract. The cake will be yellow, not green.
Thank you very much
I love your baking pan. Where did you buy it?
Nice! Thanks
❤️❤️❤️ Thank you very much CHawj...I enjoy your recipe.!
I made one of these with another similar recipe but it failed. I tried a combo of cream of tartar and baking soda since I didn't have the single action baking powder that was the recommended substitution. Overall I wasn't able to preheat the baking dish I used because my preheated cake pan started leaking so I quickly had to pour the batter into another pan that was cold. I will preheat next time and use my bundt pan. Did you do anything special since you used double acting baking powder? Most recipes discourage this but one recipe suggested leaving the cake batter to sit 30 minutes before putting it in the cake pan, presumably to allow the first stage of leavening to dissipate before baking. Any advice there? I still have 8 days until the Lunar New Year so I can try this cake again before I have to make it for the celebration.
Sorry for late reply. I wrote about double acting baking powder on my website if you want to read about it. Located right underneath the Main Ingredients section. chawjcreations.com/2020/03/04/pandan-honeycomb-cake-banh-bo-nuong/
I made this and we loveeee it!!
Making this today with a mixture of half and half and sweetened condensed milk because I’m allergic to coconut
Which rice flours do you use can you please show me which bag of rice flours ?
Thank you ❤️
Can I replace the coconut oil with a different oil? Will it still turn out good?
Mines keep overflowing during the baking process, can you tell me why that keeps happening?
I always get confused with the coconut milk in recipes. If it’s not shown like you do here than I don’t know if it’s coconut milk thick style in a can or the watery kind next to the cow milk.
It's the thick style in the can !
Pandan is one my favorite deserts to get at my local vietnamese sandwich shop, so I can't wait to try this recipe :) Also, your voice is really kind and soothing! Thanks for making this video
Looks yummy 🤤
I remember my dad making these
Hi! Is rice flour different from glutinous rice flour, or can I use them interchangeably? Also, can I use cassava starch instead of tapioca starch? Thanks.
Rice flour is different from glutinous rice flour. Glutinous rice flour is sticky and has more chew to it. Vs rice flour, it doesn't have any chew or isn't as sticky as glutenous rice flour. I think cassava starch may work instead of tapioca starch. I would give it a try and see if it does.
@@CHerCreations thank you so much! will be trying this recipe today.
If I don’t have Iha or Alsa baking powder can I substitute with Argo baking powder ?
Yes
Thank you!
I made this for the first using your recipe. Turned out great 👍
Gonna try yours!
Yummy!
Worked great, thank you!
I’ll tag a pic on my social media!
Can you make waffles from this batter?