Bánh Bò Nướng Đường Thốt Nốt (Baked Palm Sugar Honeycomb Cake) has become a beloved snack in Vietnam, now even more popular than the classic pandan version.
Its sweet caramel and butterscotch flavors from palm sugar, combined with the creamy richness of coconut milk and a delightfully chewy texture, make it an utterly irresistible treat that’s hard to resist!
Vietnam’s Love Affair with Chewy, Springy Textures
Vietnamese people really have a serious love for chewy, springy textures in their food.
When you visit, you’ll notice it everywhere: from the bouncy Bò Viên (beef meatballs) and tender tendon in Phở, to the firm headcheese in Bánh Mì sandwiches.
Of course, we can’t forget the translucent chewiness of Bánh Bột Lọc (tapioca dumplings) or even the slightly rubbery skin of chicken in Phở Gà or Miến Gà.
Even desserts are full of chewy delights, made from tapioca starch, glutinous rice flour, or agar-agar.
The beloved squishy, chewy texture can be found in many treats like Bánh Bò Hấp (steamed honeycomb cake), Bánh Chuối Hấp (steamed banana cake), and Bánh Da Lợn (steamed layered cake). I know they’re not everyone’s cup of tea—my German boyfriend, for instance, hasn’t quite warmed up to it!
The palm sugar honeycomb cake is a newer addition to Vietnam’s dessert scene.
It’s inspired by Malaysia’s Kue Sarang Semut (Ant’s Nest Cake), which resembles the Vietnamese pandan honeycomb cake but features a caramel-like palm sugar flavor and a softer, less chewy texture. Naturally, the locals adapted it to suit Vietnamese tastes, creating a version that quickly became a hit.
Ingredients
The palm sugar honeycomb cake uses both baking powder and baking soda as rising agents, making it more forgiving than the pandan version, which relies solely on baking powder.
This makes the palm sugar version easier to master—though I’ve already perfected a foolproof pandan recipe too! From this basic recipe, you can easily create new flavors, like an irresistible ube honeycomb cake.
- Eggs (Size L)
- Palm Sugar: A staple in Southeast Asian cooking, palm sugar has a mellow sweetness with a caramel-like flavor. Beyond this cake, you can use it to make Chè (Vietnamese dessert soup) or Pad Thai. When choosing palm sugar, the highest quality is the paste form, followed by the block, with granulated being the least preferred.
- Substitute options: Brown sugar, black sugar, coconut sugar, muscovado or jaggery.
- Coconut Milk: Use full-fat coconut milk for a creamy, flavorful result.
- Tapioca Starch: The secret to that signature chewy texture.
- All-Purpose Flour: Keeps the cake soft even the next day. For a gluten-free option, substitute with rice flour or add more tapioca starch.
- Baking Powder: Both single-acting and double-acting baking powders work well here.
- Baking Soda: Works alongside baking powder to create that honeycomb texture.
- Coconut Oil (or Melted Butter)
- Salt: Just a pinch to balance the sweetness and enhance the overall flavor.
Helpful Tips
Bottom heat is key: For the first 45 minutes, make sure to focus on the oven’s bottom heat. You can cover the cake with aluminum foil or even turn off the top heat to help it cook evenly.
Easy to Remove from the Pan: Grease the pan well before adding the batter. Once baked, allow the cake to cool completely—it will slide out effortlessly and won’t stick.
Enjoy with Coconut Sauce: Savor this honeycomb cake on its own, or take it to the next level by pairing it with Vietnamese sweet coconut sauce (Nước Cốt Dừa) for extra flavor.
More Tasty Vietnamese Desserts
Vietnamese Palm Sugar Honeycomb Cake (Bánh Bò Thốt Nốt)
Equipment
- 1 round baking pan (7-8 inch diameter or 18-20 cm)
Ingredients
I highly recommend using a kitchen scale to measure.
- 3 large eggs (Size L: 2 oz or 55-60 g)
- 140 g tapioca starch
- 10 g all-purpose flour (or rice flour or tapioca starch)
- 240 g coconut milk (full-fat)
- 5 g coconut oil (or melted butter) (about 1 tsp)
- 180 g palm sugar
- 4 g baking powder (double-acting or single-acting) (almost 1 tsp)
- 2 g baking soda (almost ½ tsp)
- ½ tsp salt
- Cooking oil (for greasing the pan)
Instructions
- Lightly beat the eggs with a fork in a bowl.
- Combine the palm sugar, salt, and coconut milk in a pot. Heat gently, stirring until everything is well-mixed and you begin to see steam rising.
- Gradually pour the warm coconut milk mixture into the eggs while whisking continuously. This step helps reduce any eggy smell. Let the mixture cool for about 15 minutes.
- Set your oven to 340°F (170°C), without the fan. Turn off the top heat if your oven allows. Preheat the oven for 15-20 minutes.
- Add tapioca starch and all-purpose flour to the cooled egg mixture, then whisk until smooth. Strain the batter through a sieve for a lump-free texture.
- Mix in the baking powder and baking soda, then strain the batter again. Stir in the coconut oil.
- Add coconut oil, mix well until combine.
- Thoroughly grease your baking mold with cooking oil, then pour in the batter. If your oven doesn’t allow the top heat to be turned off, cover the mold with aluminum foil.
- Place the mold in the oven immediately:– Bake at 340°F (170°C) for 15 minutes– .Lower the temperature to 265°F (130°C) and bake for another 30 minutes.– Remove the aluminum foil (or turn on the top heat) and bake for an additional 15 minutes until fully cooked.
- Allow the cake to cool completely in the mold before removing it. Since Bánh Bò Nướng is naturally sticky, this step ensures easier removal without damaging the cake.
