If you’re craving something delightfully chewy with a pop of vibrant ube, this Ube Honeycomb Cake (“Bánh Bò Nướng Khoai Tím” in Vietnamese) is a must-try!
Follow my foolproof recipe for a Vietnamese-style honeycomb cake that you can easily adapt with any flavors you enjoy!
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How I Created This Ube Honeycomb Cake Recipe
Bánh Bò Nướng, or Baked Honeycomb Cake, is a Vietnamese favorite thanks to its delightfully squishy, chewy texture. If you love chewy Asian desserts like mochi or boba, this cake will definitely be up your alley.
For many in the Vietnamese diaspora, pandan honeycomb cake (Bánh Bò Nướng Lá Dứa) is a nostalgic treat, while in Vietnam, the palm sugar version (Bánh Bò Nướng Đường Thốt Nốt) is more popular.
This cake, however, has a reputation for being tricky to master—one wrong step, and it can fall flat. I’ve had my fair share of flops while perfecting this recipe, but after plenty of trial and error, I developed a method that’s both foolproof and easy.
This approach offers many pros: no need for tedious steps like gently stirring eggs or preheating the baking pan, and it avoids the bitterness that sometimes comes with too much baking powder. You can even mix all the ingredients in a blender or food processor!
The idea for an ube twist came naturally—I’m a huge fan of Filipino ube desserts. And it didn’t disappoint! Ube and coconut milk are a dream pairing, adding a unique, creamy flavor that complements the classic Vietnamese honeycomb cake perfectly.
Ingredients
- Tapioca Starch: Essential for achieving that iconic chewy, bouncy texture.
- All-Purpose Flour: Adds a touch of softness, helping the cake stay tender even after a day. For a gluten-free option, swap with rice flour or more tapioca starch.
- Instant Yeast (or Active Dry Yeast): Key for giving the cake its airy lift.
- Baking Powder: You can use either single-acting or double-acting—it works well with both.
- Full-Fat Coconut Milk: Brings the rich coconut flavor signature to Bánh Bò. I swapped out 1/3 of the coconut milk for whipping cream in this time.
- Ube Extract: Adds that delicious ube flavor and vibrant color.
- Eggs: Use large eggs (about 2 oz/55-60 g each).
- Granulated Sugar: For sweetness.
- Salt: Balances flavors.
- Melted Butter (or Coconut Oil): Adds richness and moisture.
- Vanilla Extract: Optional.
Helpful Tips
- Bottom Heat: Bottom heat is key when baking Honeycomb Cake. For the first 30 minutes, you can cover the cake with aluminum foil or turn off the top heat.
- Serving Suggestion: This pandan honeycomb cake is delicious on its own, but for an extra treat, pair it with a drizzle of Vietnamese sweetened coconut sauce (Nước Cốt Dừa).
- Optional Steps for Perfect Texture: If you’re still finding it tricky to get the right texture, try these optional tips (though I often skip them and still get great results):
- Preheat the baking pan for 3–5 minutes before adding the batter.
- Use a bundt pan with a simple design; the central tube helps distribute heat more evenly.
- After baking, flip the cake upside down (while still in the pan) and let it cool for 15–20 minutes.
More Delicious Vietnamese Desserts to Try
Foolproof Ube Honeycomb Cake
Equipment
- 1 round baking mould (7-8 inch diameter or 18-20 cm)
Ingredients
I highly recommend using a kitchen scale to measure the ingredients.
- 200 g tapioca starch
- 10 g all-purpose flour (or rice flour or tapioca starch)
- 4 eggs (Size L: 2 oz or 55-60 g)
- 120 g coconut milk (full-fat)
- 50 g whipping cream (can be replaced with coconut milk)
- 10 g melted butter (or melted coconut oil) (about ⅔ tbsp)
- 30 g lukewarm water
- 3 g baking powder (⅔ tsp)
- 3 g instant yeast (or active dry yeast) (1 tsp)
- ¼ tsp salt
- ½ tbsp ube extract
- ½ tsp vanilla extract
Instructions
- Combine yeast with lukewarm water and 1 tablespoon of granulated sugar. Let it rest for about 15 minutes. The mixture should turn foamy and bubbly if the yeast is active.
- In a food processor (or blender), combine tapioca starch, all-purpose flour, coconut milk, whipping cream, eggs, sugar, and salt. Blend until mostly smooth (small lumps are fine).
- Strain the mixture through a mesh sieve for a smoother consistency. Add the ube and vanilla extracts, and mix well.
- Mix in the activated yeast mixture, then cover the bowl and let it rest for about 1 hour at 86°F (30°C). If you’re in a cooler climate, keep the bowl near a heater or in the oven with the light on to maintain a warm environment.
- After the batter has rested, mix in the melted butter. Take about 5 tablespoons of the batter and combine it with the baking powder. Pour this mixture back into the main batter, stir well, and strain the batter one final time.
- Grease the baking pan thoroughly with oil or butter, then pour in the batter.
- Preheat the oven to 355°F (180°C) for 20 minutes without the fan.Once the baking powder is added to the batter, bake the cake immediately at 355°F (180°C) for 15 minutes. Place the baking mould on the second-lowest rack of the oven. For the first 15 minutes, focus on the low heat. You could cover the cake with aluminum foil or turn off the top heat.After 30 minutes, remove the foil or turn the top heat back on if it was off. Lower the temperature to 265°F (130°C) and continue baking for another 30 minutes.To finish, increase the temperature to 355°F (180°C) and bake for an additional 10–15 minutes, or until the top turns golden brown.
- Let the cake cool completely before removing it from the mould. It’s much easier to take out once it has fully cooled.
Notes
- Preheat the baking pan for 3–5 minutes before pouring in the batter.
- Opt for a bundt pan with a simple design—the central tube ensures more even heat distribution.
- After baking, flip the cake upside down in the pan and let it cool for 15–20 minutes.
