Vietnamese Bánh Bò Nướng

This Vietnamese cake Bánh Bò Nướng is one iconic cake in Vietnamese cuisine. The name comes from the honeycomb structure created by pockets of expanding gas which can be seen when you cut a cross section of the cake. Honeycomb cake is traditionally served warm and is perfect on its own or with a nice cup of hot tea. I love this cake and it is great if you cannot eat bakery with wheatflour. It is glutenfree.


 You can find these ingredients at your local Asian markets.   

  • 10 eggs
  • 1 can of coconut cream
  • 5 tsp baking powder (2 packets of Alsa brand baking powder found in Asian markets. Alsa is singleacting baking powder, the regular one is double acting. You may want to search out the Alsa. In Sweden ordinary bakingpowder works excellent.)
  • 14 oz of tapioca flour (This is sold in pre-measured packages at Asian markets)
  • 1/2 tsp vanilla extract
  • 1/2 tsp of pandan extract
  • 2 heaping cups of granulated sugar


1. Preheat the oven to 370 F-degrees (190 degrees Celsius). Place a greased 10-inch round (or square) pan/cast iron skillet in the oven while you heat it up. This will make the crust really nice and crispy.

2.    Put all the ingredients into a bowl. With your hands, mix the batter together squeezing and breaking up all the tapioca flour clumps. DON’T use a hand or stand mixer. If you overmix the batter, the cake will fall flat. The batter will resemble the slime in old Nickelodeon shows.

3.    When the oven and pan is preheated, pour the batter through a fine mesh strainer directly into the heated pan (see picture above). You want the batter to fill up about half of the pan.

4.    Bake for 40-45 minutes until golden brown on the top. The cake will puff up and form a pretty dome. Do NOT open the oven when checking on the cake or else it will flatten. Let the cake cool and rest before removing it from the pan. 

Pandan Extract:

For this cake there is a need of pandan extract. I have tried to make it myself from pandan leaves. However it will not be so concentrated so the color was not so strong or bright. At last I found concentrated Pandan Extract on the internet that I ordered and was able to get a stronger, brighter color. Here in Stockholm it was also difficult to find pandan leaves, however after some lengthy searching I did succeed.

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