Pandan Honeycomb Cake (Banh bo nuong)

[Music] hello and Lladro everyone in today's video I'll be showing you guys how to make the iconic pandan honeycomb cake and this cake is a very well-known Vietnamese dessert it's also well known in Indonesia but made in slightly different technique and ingredients to it but it is is a dessert that a lot of Mon families and Mon people love to bake and make for special occasions so today I'll be showing you guys my version of it I've done so many recipes of this and I failed like at least three times because either I over whip the eggs I used the wrong picking powder the baking powder didn't work I use too much flour you know this cake is so simple but it is also very hard to make because it's very technical there's little techniques in there and that does make a difference and effects the honeycomb structure to it so today I'll be showing you guys a recipe that I've been working on for the past couple weeks and I finally narrowed down the recipe to the way I like it and to the way that has a very nice honeycomb shape to it and it also stays soft for at least two days out in room temperature so I hope you guys give it a try and let me know if this recipe works out for you I know there's tons of recipe out there that you guys probably have used and let me know which one you guys have used and which one has worked out for you but in today's video I'll be showing you guys the one that I have worked on and has worked well for me and I do really really enjoy it so yeah let's go ahead and start baking let's go okay so the first thing I want to do is I'm gonna go ahead and preheat my oven to 350 and put that and let it preheat you know I'm gonna stick in the pan that you're gonna use to bake it in so I'm going to put this here place this pan in the oven so we want the pan hot that also helps it with baking and rising of the cake so I'm gonna go ahead and stick that in the oven while the oven is preheating close that up okay so while the oven is preheating with the pan we are going to go ahead and warm up the sugar and coconut milk in a pan so here I have about a cup and 1/4 of sugar you guys can just do a cup or more depending on how sweet you guys want this cake so we're just gonna add in about a cup and a fourth day and then we're also going to add in some salt and then I'm gonna also add in a can of coconut milk this is about 400 milliliters which is just roughly one can today this is the one I'm using today you guys we're curious the organic coconut milk 400 milliliters or 14 fluid ounces all right we're gonna turn on the heat and let this warm up basically just to melt the sugar you don't have to bring this to a boil because we need to cool this down in ways after the sugars melted so that we don't mess up the temperature with the eggs or cook the eggs as we add this in there you can tell if when you're mixing this there shouldn't be any greediness on the bottom it should be nice and smooth if it's nice and smooth on the bottom then it is ready to go great so it's nice and smooth on the bottom and also if you want you can just touch this right here and if it's nice to smooth you don't feel any great enos from the sugar it should be ready to go so I'm gonna turn this off and then let just cool until we can use it you guys can definitely stick this in the refrigerator or just put the pan over ice water just let it cool completely before using it so that set that aside and we'll go ahead and start measuring our dry ingredients and also mess with the eggs let's do that okay so let's talk about dry ingredients so here I have about two cups of tapioca starch or flour and then I also added about 1/4 of a cup of rice flour in there and then to that I'm going to go ahead and in some baking powder so this recipe I am NOT using the AUSA pink bag single-acting baking powder I'm just using the regular store-bought double acting baking powder and I'm using about a tablespoon of that into this recipe and about a tablespoon with that go ahead and mix that up really really well all right and then that's about it for the dry ingredients we're gonna go ahead and set that aside and let's work on the eggs all right so here today I am using about 6 whole eggs and this is the part where I also find very tedious if you over mix the eggs this recipe is not gonna have a honeycomb texture as well and the first time I did it I over whipped eggs like I whipped it too much to the point where when it cooked in the oven it flayed it up really really big and in deflate at the end so at this point we're just gonna take a fork and we're just gonna poke the yolks just to break it apart and you don't want to create any air pockets or air bubbles in here you basically just want to mix the yolks well enough to combine with the whites so this first stage of mixing the eggs you don't really want to over mix it because you won't mix it even more when you add in the flour and the coconut syrup and also your food coloring of choice so at this point this looks pretty good to me I'm going to stop there all right so to the eggs we are going to go ahead and add in the coconut syrup that we heat it up earlier and then we're gonna add an independent extract or paste I'm gonna add it about like a teaspoon of this depending a little strong and whole Depot color you want it to be as much as you want I'm just gonna add in about a teaspoon of that and then with your fourth go ahead and mix that really well that's good and this stop there we're gonna add in the dry ingredients now you can see you still see a little bit of the whites not fully mixed yet which is nice I'm going to add in the dry ingredients [Music] carefully and then with the whisk now I'm gonna go ahead and just make sure all of the rice flour in the top yoga it's mixed in well with the coconut milk and eggs and it's gonna get a little bit lumpy which is completely fine because we're gonna put this through the sieve most of the lumps will disappear anyways at this point here I'm just trying to mix the dry into the wet so that it's easier to put through the sieve if you don't want to over mix it as well not this point here just break up with the bigger chunks okay so now we can go ahead and put this through the sieve and once the oven is nicely preheated with our pan we can go ahead and pour this over the pan okay so I have a sieve here over a bowl I'm just going to go ahead and add in the batter here and it is still a little chunky it is completely fine because we're gonna put it through the sieve anyways it's kind of nice because tapioca flour and rice flour and they're both non gluten so there's no gluten that's being created here that means the lumps are gonna be easier to actually break apart okay you take your spatula here and basically I'm gonna lift this up and I'm gonna go ahead and press this down to sieve scrape the bottom they needed to easier that way alright that's good scoop all of that out there's that batter so the last thing we're gonna add in here is some coconut oil this is melted coconut oil would add about 2 tablespoon of that in there just gonna add that in there it's melted completely go ahead just mix that well in here and the batter is pretty much done let's go ahead and put this into the preheated oven with the pan inside as well that has been heated up I'm gonna go ahead and spray the pan with some cooking spray alright so that's good and wanna mix it too much I'm a really hot pan here make sure you wear but mittens what I'm gonna do is go and spray this with a nonstick [Music] it's gonna stick to the bottom besides you guys could definitely use a round pan as well or square pan whatever you guys want I'm using this today so go ahead and add in your filling that's good and I want running him now is when I'm getting it back into the oven and we're gonna cook it for about 40 and 45 minutes or until the cake is fully cooked in the center and then we'll let it cool in the oven with the oven door slightly opened and if we can take it out of the mold [Music] so yeah that's going to flip this out down like for yet oh my gosh so beautiful okay so the moments we've been waiting for I'm gonna take a serrated knife I'm gonna cut this and see how we did oh my gosh oh my gosh look at that beautiful whoo this is pretty much done look at this the honeycomb structure here nice and brown on the outside here same with the bottom here I mean when you stretch when you kind of stress just around it's a nice stretchiness to it and also bounce back as well perfect I mean you ripped us apart you can actually see the honeycomb beautiful [Music]

Channel: C.HerCreations

Views: 221,609

Keywords: Pandan Honeycomb Cake, Banh bo nuong, vietnamese dessert, vietnamese food, pandan, pandan dessert, honeycomb cake, honeycomb, honeycomb dessert, indonesian dessert, indonesian food, indonesian honeycomb cake, Bika Ambon, hmong dessert, hmong food, hmong cooking, hmong food blog, hmong chef, hmong recipes, vietnamese recipes, chawjcreations, asian dessert, asian food, how to make honeycomb cake, how to make, hmong sweets, traditional hmong food, hmong youtuber, street food

Id: tCPAJoUSTVI

Length: 13min 16sec (796 seconds)

Published: Wed Mar 04 2020