Thursday, September 12, 2013

Honeycomb Cake (Banh Bo Nuong)

1/2 can Coconut Milk
1 cup Sugar
1 bag Alsa Single Acting Baking Powder
5 Eggs
2 cups Tapioca Starch
1/2 tsp. Pandan Extract

In a sauce pan, pour in 1/2 can Coconut Milk and 1 cup Sugar.  Once the Sugar has melt, turn off heat and set aside. It needs to be complete cool before you can mix with other ingredients.
In a bowl add in 2 cups Tapioca Starch and 1 bag of Alsa Baking Powder. Mix the two dry ingredients together and set aside.
In a different bowl, crack 5 eggs and whisk lightly.
Add in your dry ingredients that you mixed together earlier.
Now add in the Coconut and Sugar mixture. Add in 1/2 tsp Pandan Extract and mix well.
Butter your baking pan and preheat your oven to 350 degrees.  Put your baking pan in the oven for at least 10 minutes.
Take your baking pan out and pour your batter through a strainer into the pan.
Your oven should be 350 degrees.  Bake for 30-40 minutes or until golden brown.

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