Recipe: Appetizing Honeycomb cake

Honeycomb cake. The Best Honeycomb Cake Recipes on Yummly Honeycomb Lemon Cake, Bai Tang Gao - Pak Thong Koh (chinese White Honeycomb Cake), Pandan Honeycomb Cake. Not perfect, but sure Pandan tasty.

Thank you for watching and subscribing to my channel. Honeycomb cake or banh bo nuong is one of the most iconic cakes in Vietnamese cuisine. The name comes from the distinct honeycomb structure created by pockets of expanding gas which can be. You can cook Honeycomb cake using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Honeycomb cake

1. It's 170 g of sugar.
2. You need 160 ml of boiling water.
3. Prepare 50 g of butter.
4. You need 4 of whole egg.
5. It's 80 g of condensed milk (I use 50g since I like it less sweet).
6. Prepare 1 of tsg vanilla essence.
7. Prepare 100 g of plain flour.
8. Prepare 1/2 tsp of baking powder.
9. You need 1/2 tsp of baking soda.

Make this delicious honeycomb cake with pandan undertones from scratch. No one will guess this impressive Honeycomb Cake started with a boxed mix. Honeycomb Cake. this link is to an external site that may or may not meet accessibility guidelines. The word "honeycomb" in this case comes from the fact that when the cake is sliced open, it looks like the texture of a honeycomb.

Honeycomb cake instructions

1. Melt sugar in a pan until become caramelize then add the boiling water stir until the caramel melt then add the butter.let it cold.
2. Mix the dry ingredients (plain flour,baking powder and baking soda (sifted) Whisk until combine together. Set a side.
3. Mix the wet ingredients (egg,condensed milk and vanilla essence) Whisk them together until combine well..
4. Add the dry ingredients into the wet ingredients.Mix well.
5. Pourthe batter into a baking tin (sifted the batter when you pour them into the baking tin).
6. Cover and let it rest for 2 to 3 hours..
7. Prepare the steamer.
8. When the water is boiling.Place the batter into the steamer.Steam in medium high heat for 30 to 35 mins..
9. Ready to serve.

The key to creating this texture is a mix of tapioca flour (AKA tapioca. Invert cake onto cooling rack and brush with honey glaze. Delicious cake that two forks pulls apart easily. I like mine a little more lemony so I add a teaspoon of lemon zest to the glaze. Malaysian honeycomb cake has a sister - who is Vietnamese honeycomb cake (bánh bò) - click the link for the recipe if you fancy another 'fun cake of the week' recipe.