Honeycomb Cake 101 - Bánh Bò Nướng - Vietnamese Honeycomb Cake
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- Опубліковано 28 лип 2024
- Please watch my video for tips and techniques to successfully baking this cake. Thank you for watching and subscribing to my channel.
#BanhBoNuong , #Banhbonuongnhieuretre , #Pandanflavor
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Recipe for Honeycomb Cake - Pandan Flavor
Dry Ingredients:
400g Tapioca starch
2 tbsp double acting baking powder
1/4 tsp salt
2 tbsp Rice Flour -(optional)
Wet Ingredients:
1 & 1/3 cup granulated sugar
400 mL coconut milk
1/2 tsp pandan extract (depends how dark green color you like)
7 large eggs (9 eggs will make it softer last longer at room temp vs 7 eggs is more chewier)
1/2 tbsp vanilla extract
1 tbsp cooking oil (or coconut oil or unsalted melted butter)
optional: if you have frozen or fresh pandan leaf
2-3 pandan leaf (cut small pieces put in blender + ~200 ML coconut milk from 400mL) : blend and extract coconut milk and add in the rest of 200 mL = 400 ML
Preheat oven then bake for 55 minutes at 350F - after turn off the oven -let it rest in the oven with door partially open for 20 minutes before take it out. Bake at Middle Rack
Let me know how you do or any troubleshooting questions under the comment below :D - Фільми й анімація
Ingredients:
400g Tapioca starch
2 tbsp double acting baking powder
1/4 tsp salt 2 tbsp Rice Flour - (optional)
1 1/3 cup granulated sugar
400 mL coconut milk
1/2 tsp pandan extract
7 large eggs
1/2 tbsp vanilla extract
1 tbsp cooking oil
Instructions:
1. Preheat oven to 350 degrees with bundt pan in oven
2. Combine coconut milk and sugar
3. Add Pandan extract
4. In a separate bowl crack all the eggs, and cut the yolks into fourths using scissors
5. In a different bowl combine tapioca starch, salt, baking powder, and optionally rice flour
6. Whisk wet ingredients to the dry mix
7. Add vanilla extract to eggs
8. Add eggs into batter and gently stir using a spoon or rubber spatula, be very careful not to over-mix, no need to fully combine
9. Strain through wire sieve until most of the egg goes through
10. Add cooking oil
11. Take pan out of oven, and spray with cooking spray, and brush it up the sides of the pan
12. Add finished batter to pan, and stir gently with fork
13. Bake for 55 minutes
14. Let rest in open oven for 20 minutes
15. Let cake cool
16. Serve!
I wish I read your comment prior.
I had to watch and pause to copy down the steps
Thanks thou
Can’t wait to try this recipe 😋
Do you used tapioca starch or tapioca four?
@patchareeorasaeng4342 starch :)
I literally tried this twice with other Recipes and I did a horrible job. Third time using yours was a charm! Your tips are so helpful and I just absolutely love the way you show us how to do it and your helpful tips. I’m addicted now.
Now you can try other flavor you like as you got the basic technique down :) thnx for sharing
Did you use 400g tapioca starch or 425g?
@joeymaitran2824 400g is best. Most bags comes in 400g . Some brand comes in 425g.
Finally my honeycomb cake is perfect!! I tried many recipes before but this one will be my go to. I think the best tip was adding the eggs in last. Super happy with the results!
Yayyy! Now you can do diff flavors 🥰
This is the yummiest and most convenient recipe (I’d like to use all my 400ml coconut milk can and the whole 400g tapioca starch bag). Make sure you’re gentle with the eggs and it will turn out perfect. Thank you so much chị Katie. I almost gave up on this before finding your channel.
For sure!!!!!!!! 😇🥰🥰🥰🥰🥰🥰 Thankyou !!!!!
This worked! Thanks Katie for the easy to follow recipe!
Jennifer Ly Yayyy!!!!!! Thankyou for letting me know I’m so happy :) 😘😘
Hi Katie, Thank you for sharing your wonderful recipes with us.
I've made this several times now, and every time I make this, it's the first desserts that disappeared first!!!😂
Awww thxn for sharing!!!! Yeah it’s quite addicting.
Fantastic recipe! Came out perfect! Thank you!
Thankyou for sharing :) if you like it soft and leave out longer 9 eggs :)
Thank you katie!! This is my favorite tutorial of all time.
I tried others but no luck! Until I found you🙂
Aww Thankyou!!! I love making them for sure ^___^ gonna post another soon. Thnx for your kinda words. I’m still improving my video recording skills hahaha
After several failed attempts, it came out perfect using your recipe!! Thank you Katie!!
Thxn for sharing your outcome!! Yayyy don’t forget 9 eggs is softer taste if you don’t like it too chewy
Made it yesterday using your recipe the cake came out so perfect.
With lots & lot of air bubbles that created the honeycomb structure.
I used frozen pandan leaves/juice
Smell amazing.
Thank you for sharing your recipe 🙏👍
Aw thnx for sharing!!! Yes I sometime use frozen Pandan leaf too ^____^ , now my family like it softer so I used 9 eggs for time
I just made it twice today!
I highly recommend baking it less because it seems like it over baked. Instead of 55, I baked for 45 and let it sit for 20 mins. I found that putting rice flour made it extra delicious! Thank you so much for a great recipe!
Yeah sometime added rice flour too . Some oven are hotter so if you see it white sponge it’s too baked so less time is good . Thnx for sharing your experience so we all can learn :)
Thank you for your video instruction!! It turned out amazing! Really fail-proof! ☺️☺️
Thankyou for sharing!!!!! If you like it softer yu can use 9 eggs. :)
Thank you Katie. I tried 3 other recipes and all of them made my cake deflate. Yours was perfect. Thank you.
Yayyyyy 😇🥰🥰🥰
Hi Katie! Thank you for sharing your wonderful recipe! I've been making this for about 4 times now and it's always a hit!
Thxn Em for sharing!!!!! 🤩🤩 glad it turn out good for you. Now you master it you can change the flavor and up and down the eggs content for softer or chewy texture you like :)
I have tried a few recipes and Katie’s recipe is the simplest yet with big success. Even got Mr. Pham 👍👍 (he is super picky when come to bánh bò and bánh bò nướng). Thank you Katie for sharing your fail proof recipe Sis! The cake is soft and fluffy with lots of air pockets (honeycombs). 🥰😘😋
really happy for the sharing sis :D
First time making it and it was a success!!! Thank you so much.
awesome!! thanks for sharing Liem :D
I made this delicious cake and can't get enough thank you
Hi! I tried this tonight and it turned out perfectly. Thank you!
Awesome!!!! Thnx for sharing
My family actually kinda liked it and they don't like anything...I on the other hand loved it and I'm so proud of how it turned out!! Thank you for making this incredible video and sharing this recipe and especially your techniques! 😋🥰
aww!!! thank you so much For sharing - love reading them. Thanks for supporting and watching :P
I've failed miserably following other people's instructions online. Thankfully I came across your video and finally had a chance to enjoy a beautiful and delicious honeycomb cake!!! So excited to make this for the upcoming holiday parties. 🥰 Thanks so much Katie!!!
Awww thnx so much for sharing!!!! I understand how you feel. I always tell others if you like softer less chewy 9 eggs is perfect too ^____^ your cake will be a hit at the party for sure !!!
Looks delicious 😋
my cake overflowed and i was worried.. but IT STILL CAME OUT GREAT!!!! THANK YOU :D
Thxn for sharing !!! Love it
rất tuyệt! e làm theo và rata thành công ạh!! cám ơn chị
Cam on em cho chi biet nha. Rat vui !!! ^__^
Hi!!! I tried it and this turned out perfect! Thank u !
Thankyou
Great video Thank you!
Pepper Pescatelli Thankyou!!!
Made this for the first time and it was delicious!!
Yayyyy
Awesome. Thank you dear♥️🙏♥️
Thankyou!!! Happy baking ^____^
my cake came out so good!!! cảm ơn chị!
Awww…. Wonderful!!! Thnx for sharing ^_____^
Your cake is beautiful..you also looks cute..tq for the recipe...
Aww Thankyou so much! Hope you continue to watch my journey :)
Fantastic tutorial! You explain very well. Cant wait to try this recipe. I have tried many recipes and most unsuccessfully. It flattened or not much servings.
Thnx so much !!! I found it easy once you get the techniques down :)
Hi Katie! I have tried several other recipes to make this cake and failed miserably until I came across your UA-cam. Thanks to you I was able to make the cake successfully first time around. I love this cake but never able to make it before, I have made this cake 3 times now and each time I find it so easy to make. Thanks Katie!
Awe!!!! Yayyyyy thnx for sharing your result with us ^_____^ love it
If you like less chewy tét 9 eggs. It’s good too ^____^
Other recipes say single acting baking powder is that make a difference
@@brandip2446 Single acting works as well , was tried by one of our viewer here. I have yet to try.
Thank you for your prompt reply. I am going to bake the honeycomb cake now!!!
Dont forget to preheat the pan while preheat the oven :)
Good morning Katie. I am very disappointed, I just dont understand why I cant get the honeycomb texture after so many tries from different recipes.I followed all the instructions, but to no avail . I dont know where I went wrong!!!
@@estherlum1895 i'm sorry, but we can do it. we can find the problem. ^__^ my friend told me they followed but they missed things so let do it together. let me condense the key point to make it work.
1. put the pan you are baking inside the oven while it preheating
2. the eggs - cut the yolk twice - and pour into the mixed batter- gently swirl it in don't need to completely blend it
3.Use big seiver - the smaller required more action to clear-meaning longer time to drain and more spoon on the egg.
4. let it sit for 10 mins before bake (this help the batter to settle so it bake evenly
5. 350F -inside the oven should be that temp as well -middle rack
If you need extra help when bake. send me a message on Instagram Katie_foolproof_kitchen so I can send you my FB message. I can go through it with you if you like ^__^
Hi Katie, I baked the cake again today and took pictures of it. as I dont have instagram , how can I forward the pictures, can I watsapp you ? Your watsapp please
My email khn003@gmail.com
Good morning Katie. Finally I managed to get the honeycomb texture. I didnt use double acting baking powder, but 1 tsp baking soda and 2 tsp cream of tar tar and it turned out very well. Thanks for help. I will try using dbl baking powder and hope to get the honeycomb texture.
Baking soda will help rise the cake yes. Just don’t use too much hehehe
I was helping my friend and she did it at my place. I asked her what did you do diff when you bake at home that cause the “fail” she said she skipped a lot of my step ! Omg!!!!!!!! I told her … okay then….
Thanks chi! Smell so good my husband woke up from his nap😂
Hihi that’s awesome!!!
Công thức này thật chuẩn, mình làm 2lần đều thành công! 🌹🌹
Cảm ơn Hằng nha :)
Nếu thích mềm hơn thì dung 9 eggs ^___^
Cám ơn bạn thật nhiều nghe! Bạn hướng dẫn và ghi chú thật chu đáo luôn. Chúc bạn may mắn và nhiều sức khỏe 😍😘🥰 mình luôn ủng hộ kênh bạn 👍
Cảm ơn bạn 😍
I followed the recipe to a tee and it came out perfect on my first try! I love how easy and simple this recipe is!
Love it!!!!!!
Luv this! You’re awesome🎉❤
Thxn so much 🥰
I love banh bo!
Yeah me too hihihi
Great video Em! Katie dễ thương qúa đi. I will definitely give your recipe a try sis. I have tried 3 recipes from UA-cam, they all failed either very little honeycomb or with strong egg scent. I like how simple you share your techniques too sis. Keep up the good work Em!
aww thanks sis!!! yeah i'm trying to simply so everyone can succeed :D
Katie’s Fail-proof Kitchen Does this cake rise a lot Sis? Also, what level of rack in the oven (top, center, or bottom)? Thanks! I try to make it today ☺️.
Beautiful cake !
Thankyou very much 🙏
Hi, got to tell you this. It was a success and making more for friends tomorrow. Im vegan today so can only look but can't wait to try tomorrow. Thanks so much
Yayyyy!!!! Love to hear it. Do you like 7 eggs vs 9 eggs? Lots of people like 9 eggs
i used 7, will it be softer if i use 9 eggs and what about adjusting the baking powder
@@katiefoolproofkitchen7482
Single acting baking powder is also working out really well.
The crucial steps that Katie mentioned were all spot on.
My cake turned out super delicious with all honeycomb structure.
I did add 1 tbsp rice flour
Thanks Katie 😍
Phx Thankyou so much.. I’m so glad single acting works s!!!!!🤩
Did u mix the single acting powder in the flour like Katie or u put in after u mixed the eggs with flour ?
Double acting yes. In the dry ingredients :)
Love how you show step by step! I can’t wait to try out all of your recipes!
Aww thnx!!!! Yeah… I need step by step hahahaha
NICE VIDEO THANKS FOR SHARING
Thankyou so much 🙏😎
T y for sharing looks yummy next time can show us how to make Bot ban Bow 🙏🙏❤️💕❤️✝️🍇🙏🙏🙏
Hi chi! I made it yday and it came out delicious and gorgeous. The only problem is the cake was slightly lopsided even though I mixed it w the fork beforehand. Do you have any tips?
Yes, make sure it on regular bake and not convection bake. And I let it sit for 10 mins before pour in the hot baking pan and into the oven.
Love this recipe! Tried it and it turned out great! Looking forward to making it again
aww thank you so much for watching :D
@@katiefoolproofkitchen7482 I'm planning to make it again for the holidays but I want to make it in mini bundt cake pans, they are almost like big cupcake pans but in a bundt cake shape. Do you know how that would affect the cook time?
Let try 30-35 mins. And watch for the light brown on top meaning it cooked ^____^ let me know ... I’m excited...
@@katiefoolproofkitchen7482 thank you! I'll try it and let you know! :)
Do you think the time I leave it in the open with the door partially open should stay the same?
Thank you for this recipe! I finally perfected this. I am planning to bake 2 of these for Tet. Would you happen to know if I can bake 2 at once or not? If so, would it be the same cooking time or longer? Thank you, and Happy Lunar New Year!!!
Sorry just saw your message, Yes you can bake them side by side :D I tried it and it was not a problem. :D
I'm very happy that you have perfect it Yayyy!!!
If I use loaf pans instead, would cooking time be the same? Also would a muffin pan work and would it be the same time? I tend to like the outer part of the cake and I think a muffin pan would be great to get the most of that 😅
Loaf Pan would work as well. But might have to use more than 1 loaf pan same cooking time. As far as the muffin pan, you mean the 6 or 12 slots? if its that small. Bake time need to be less.
Literally works everytime time❤️ tried other recipes and I've failed miserably.
Yayyy!!!
Just wondering if you know the difference between the double acting and Alsa baking powder. My first couple tries according to your instructions turned out good but my last try couple days ago did not turn out great. It must be because I cooked it on the very bottom rack.
Yes, depends on your oven bottoms heat or top, not one may not reach the top heat to help it rise Bc it’s not hot enough? ,
I don’t use alsa, therefore I’m not quite sure. But most of my friends use alsa. But not all stores has it therefore double acting is easier for me Bc it available everywhere . I use it for all my baking.
I gonna try this.tried so many time but didnt come out right
Tried you method and it worked!!! lots of honeycomb for sure!!!
Hi Katie,
Do you cook it on the bottom rack or middle rack?
Thanks!
Middle rack. Once baked. When you cut it open you see white sponge at the corner too much - meaning it’s over baked. Some oven is hotter so reduce the time by few mins -
OMG, I just tried! My Pandan essence is not paste form and very liquid-y, so mine didn't turn out green, but it tastes great with wonderful texture! Thank you for the easy to follow recipe!
Thankyou so much for sharing! Love it ^___^ gave me a reason to continue hehe
I Just posted the link to pandan extract I used in the "show more"
Mine also seemed more liquidy and less concentrated and 1/2 teaspoon didn't give it enough flavor. I increased the amount to 1 and a half teaspoons and that seemed to work well. Mine was McCormick brand pandan extract.
Yeah … the butterfly brand is thicker and more fragrance. That’s the togo
Hi Katie, I am Esther from Singapore. Do you use the bottom fire throughout the baking process?
Hello Esther !!!! Yes , my oven is top and bottom.
Thank you for the video. I can’t wait to try it as I have failed in the past. Where did you find your mesh strainer that you use before putting it in the hot pan?
I got it at the Asian market. But you can also just use the big one for the first (Daiso has it like a frying mesh thing the hole is big enough )
But if you use big strainer you can use a the measurement cup cover the hole in the middle and pour . P
`hi Katie
Very good video compare to the last one.
Hope u have a lot more coming.
I tried the cake it came out good But not as good as your.,
I used regular baking settings.
Did u use convection baking at 350 or 325. ?
I will retry it
Thx u
Thankyou!!!!!! Yes still trying to improve the recording Hihi!!!
You will get better for sure :)
Use regular bake. Don’t use convection Bc it will make it lopsided - 350f is good .
This cake is very forgiving
Mine is nice and puffy in the often but when I let it sit in the oven with door a little open, the cake deflated. What is the trick to keep it puffy?
It will deflate just a little but it should still keep it form. I would let the batter react 10 mins before take out the hot pan from the oven and transfer the batter to the sieve for the last time . ^____^, use the big sieve for the initial like in my video,
Hi Katie! This is definitely a fool proof recipe, as I made this for the first time with great success (and have made multiple times since)! Wondering how far ahead I can make the cakes? If I make the night before, is it okay to serve the next day,
Yayyyyy!!!!!!!! 🥰😍
It can be serve next day for sure … just leave it at room temp in close conainter- sure can dry it. Can microwave it 20 seconds and it be soft and yummy.
@@katiefoolproofkitchen7482 thank you!! I have one in the oven now :)
Wow… I should make one too 😋
I dont have a bundt pan, can i use regular cake pan?
Yes! of course :P still need to preheat the pan along when preheating oven ok :D
I have a Bundt pan that’s 21cm is that okay? Slightly smaller than the one u currently have
Yes, should be fine :D
Hi Katie
So the bag tapioca you used is 425gr ?
If I like to add rice flour should I take some out some tapioca flour ?
Thx in advance
That brand I used is 425g, but 400g is also common to find so I use that too. 25 g doesn’t make much diff . But 9 eggs will be softer vs 7 eggs more chewier and when it at room temp it become more dense due to ratio of eggs and tapioca :)
The rice flour , is an add on 2 tbsps, no need to minus the tapioca. I like 400g tapioca when I can get my hand on them.
will it turn out of if i reduce the sugar to 1/2 cup?
it will be less sweet. If you don't like it too sweet you can try 1 cup first and go down from there. This recipe is not very sweet. But i think 1 cup should be good too. or even less than a cup.
Love you
Thank You for watching :D
Hi Katie, did you bake with the fan or without the fan? Thank you in advance!
Without fan. Just regular bake. No convection
Can you give the recipe with the rice flour?
2 tbsp of rice flour :D
Hi Katie, 1st time making it today and it turned out perfect. However, my Mom is saying it's a bit too chewy for her, so what can I add to make it not so chewy? Thank you!
300g tapiocas starch instead of 400 g and the rest use 100 g rice flour :) . Try that . :)
@@katiefoolproofkitchen7482 Thanks Katie, will try next time. My Mom will be happy! I need to stop eating all the carbs. :)
Brittney, try 9 eggs instead of 7 . it will be softer as it balance out the tapioca starch.
Sisters look yummy
Thnx Sandy :)
Do you think I can you coconut cream Savoy brand?
Yes :)
I tried your recipe and it works. Even though it is not as pretty as yours. 😀 I forgot to spray the pan but no problem because the pan is none stick bundt pan. If I want to make it less chewy, how much rice flour should I add in? Thank you for sharing your recipe.❤️
use 9 eggs instead of 7 :) and add 2 tbsp of rice flour :0) it will be amazing!!!! i use 9 eggs sometime :D and thank you for sharing. love reading it. (sometime i forget to spray the pan too hahahaha)
Katie’s Fail-proof Kitchen Great, thanks! I will give 9 eggs a try next time. I hope my family doesn't get bored of having too much honeycomb cake now.😂
Khi xịt dầu vào khuôn là khuôn nóng hay khuôn nhiệt bình thường vậy chị ?
Nguyen Bosco Gigi Xit khi khuon nong luon ha Gigi, just out of oven
Sorry Nha response so late .. missed it
I Succeeded
I try twice the frist one it's ok the shape but this time I put to other molding container one out like a volcano shape or kiss chocolate 🤔same procedure I did why like this!
The only think I can think of when cake become volcano is egg over beaten. But the method was never beaten the egg. Not sure 😥
One thing I learn is convection bake will make it lopsided . I usually give it a tap like bring it up and drop it slightly to get all bubbles out and it really helps evenly top.
But as far as volcano -- hmmm… 🤗
I only have 14oz(400g) tapioca starch would it work?
Yes! That’s fine. I use that too Bc don’t have the 425g bag now ^____^ ,
What is the size of your baking mould? Thanks
Sorry, just saw the message. Mine about 10- 12 cup .
Hi Katie, I am going to try your recipe next after randomly succeed and failed with other recipes. Wish me luck and looks like you can do with a camera man, haha
Good luck!!!!!😇🥰 I wish I have a camera Manx
can you show us bag of Pucketts tapioca picture? What’s look more detailed.
I can’t add pix here, but I used several brand, the SF , chicken pix, ong địa brand. Most of them came in 400g packages . Most Asian or Chinese stores Carried it yah
How come everyone uses single acting baking powder but you use double?
Double work better for me, never tried single before , but sine double work so I use double . You can try both :)
You bake with the fan or no
No fan, just regular bake :)
Hi,
I want to try to make this cake using my air fryer, it’s 1750 watts.
Can you please tell me what temperature I should preheat and bake the bake and for how long I should bake it?
I never use air fryer before but I have seen people using airfryer at 350f for 35-40 mins.
Although some covered the Bundt cake with foil then poke hole for air.
@@katiefoolproofkitchen7482 Thank you!
hi this looks so good! is it chewy or more dense? and is it on the sweeter side or more bland?
its more chewy because of the tapioca starch . its on the sweeter side. but not overly sweet like cakes. :D its pretty yummy
Katie’s Fail-proof Kitchen thank you for replying! my mom can’t stand overly sweet things so i think this recipe will be perfect for her birthday!
@@thelawnmower809 Yes, this is not too sweet for sure and you can always adjust the sugar content. You can do differently flavor. Coffee, UBE, Pandan, etc.
Katie’s Fail-proof Kitchen thank you Katie! i just made this cake and gave a slice to my mom and she loved it! the sweetness was perfect, will be making again!
Good Morning Katie, Did you receive my email with picture of my cake which was sent 2 days ago? I am really at my wits end , I just couldnt get the honeycomb texture. Where should I place the pan - bottom or middle layer of oven and should the oven be bottom and top fire
Does the pan need to be heated before baking, cause I came across a recipe that pan was not preheated with oven. It was greased with oil, batter poured in then put into oven to be baked. The ingredients were combined all together and the cake turned out well!!!!
I got your email and emailed you back .
Placed middle rack and for my recipe it’s need to be preheated. I can only tell you regarding my how I do mine Bc it’s works for me every-time and others. I can help you see what you do differently.
Have you receive my email? Let me know when yo I want to make one
Why is cake down small er when I leave 20 minutes after cook?
Did you leave in the oven after baked? For 15 mins with oven door slightly open? It’s help the cake to adjust the temp so it won’t sunk. It usually be ok . If you take out from oven right away after bake it will have temp shock and sink down more .
Hello Katie, can you please tell me what brand of baking pan do you use? Thank you.
Currently I use the one from William sonoma. Bundt cake
@@katiefoolproofkitchen7482 Thank you!
Fanstactic ymmmy 👍👍👍
Thankyou☺️
My best favorite for dessert
Our family and friends too hihi
Thanks for the video. Your recipe is fail proof Katie!
Quyet Tran awww Yayy Thankyou!!! For sharing
Hi chi Katie, I use convection oven (breville oven) since I don’t have the regular oven. What is recommended temperature you would recommend? Also my first batch came out great honeycomb straight texture on bottom but it start to look like honeycomb circle texture on top . What would it be?
Thank you for your help
You can use the small oven. Try 50 mins instead of 55. If you seeing lighter color spongy like at the corner then it’s too long. You can shorten the time. It has bake function. It’s fine . I have the same oven. I used sometime. So honeycomb ok too but not bottom you mean?
@@katiefoolproofkitchen7482 thank you for replying our questions chi. Would you be able to share your temperature that you use for that convection breville oven please? It was more re tre on bottom and honeycomb (holes) on top
@@Richbosses869 still use 350f to bake do , co hole on top hmmm cai nay mới 🤔 chắc có lẽ bánh của em nó siêu rồi nên nó honeycomb con lớn hơn 🤗 giỡn chứ , em thu bake lần 2 xem có như vậy luôn khong
What size bundt pan do you use? And also what did I do wrong if the bottom half (layer that becomes the top once flipped) has honeycomb structure but the top have is all congealed and looks like steam layer cake?
12 cup pan size. Could be the temp. Is true temp 350f and did you preheat pan in the oven for 15-20 mins before bake? Other than that usually mixing is not a problem for that. Let me know :)
@@katiefoolproofkitchen7482 i used an 8 inch bundt pan im guessing that was the issue as I did everything else as per your directions, if I split the batter between 2 8 inch bundt pans would I still cook for the same time or would it be for 35 min in the oven and 20 mins with door opened?
But you did bake for 55 mins with the small pan or 35?
@@katiefoolproofkitchen7482 i poured the whole batter into 1 8inch bundt pan and cooked for the entire time, I was just wondering for next time on soze and time.
I think mine could have been 8 inch. The common size when you search for Bundt cake pan. If you decided to split the batter maybe try 35-40 Bc this type take a while to cook. When it golden on top it’s ready to be turn off. So you can do that .
I use big sieve, I tried the tiny one and and made my cake bad. But I did the temp and the way I prep and preheat the pan. Once it out pour the batter into the sieve one more time and go around the circle . You should have the same result each time. I recalled some had heavy bottom . 1 pan is not preheated. 2 sieved .
I also use middle rack.
Nếu dùng lá dứa tươi, phải cần bao nhiêu ML nước lá xây?
Just add half or all of the coconut milk in the blender along with cut leaf and use almond or cheese cloth to squeeze out the milk and use that. No water added :)
very odd. the first time i tried your recipe it came out pretty good. It was very ugly because I didn't have the bundt pan. Second time i tired, it came out horrible. The only thing I can think of that I changed was the temp of the coconut milk. It was in the fridge and cold when I poured it in. Do you think that could have played a role? The flavor was right but no honey comb at all. :(
It could be Bc, when you bake a cake if cold ingridents will take longer time for it to normalized to room temp and bake. Therefore the cold coconut kinda depleting the room temp causing a delay in baking so the honey comb can’t form fast enough. Other than that I can’t think of anything elise :) but other cake sis the same. No cold egg or milk etc. don’t be sad. You can do it again I’m sure if it’s as long you know the techniques you can succeed this anytime. I always does it the same and came out the same all the time :)
Hi Katie - You said 6 eggs, but I see 7 in the video. So how many eegs should I add? thanks.
I did say 6 ? Oops 7 eggs for chewier texture and 9 eggs for softer. Sorry about that 🙈
In the video I did 7 eggs 😀
What is this supposed to taste like? I tried it and got the honeycomb effect but not to thrilled with the taste of this cake
It has the chewy texture, sweet and because of the Honeycomb structure give it more airy vs dense like eating dough. If you don't like pandan flavor you can also try adding Coffee instead :D
I agree with you. It is not my cup of tea. But everyone I know love it. I do make it though, for my home events and I catered big events like funerals, weddings and other major events but I never even try the honeycomb cake that I make.
I wonder y the cake shrink so such after it get cool ( I can say 20% smaller)
I did put 2 Tp of rice flour ?
Any suggestions?
It will shrink a little bit after 55 mins and rest in oven with door open size of a hand length . But it not significant shrunk
Oh and let it rest 10-15 mins before bake :)
Thx u Katie
I redo it by adding 2 eggs like u said it came out better
i like this pan, just bought one it thicker can hold heat longer and it wont peeled www.amazon.com/gp/product/B06X15WKDT/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B06X15WKDT&linkCode=as2&tag=katiefailpr05-20&linkId=c2337c02ee73371f67637f74fadbed5c
Hi Katie I can't find the double acting baking powder what can I use instead ? I m waiting for your reply thank you 😊
I have someone used single and it worked too . Or use -alsa the pink package
@@katiefoolproofkitchen7482 Thanks Katie I will try to make I hope it works 😊
Goodluck! You can do it!
Katie,
I don’t know what happened. I used ceramic pan instead metal%%% I follow every steps. It turned up beautiful two years ago. Help me.
What happens to cake? Did you preheat the pan along with the oven before pour?
Hiiii! If I don’t have pandan extract, can I use brown sugar or vanilla extract instead?
pandan is for the flavor of pandan leaf. if you don't use that you can use coffee (use strong coffee or instant coffee powder dilute it with coconut milk) to enhance the flavor, or you can use all all brown sugar for brown sugar flavor (palm sugar ) will smell amazing too. :D
Hello Katie! I made your recipe and it came out so good! However, the crust was a bit flaky...I think maybe my oven is too hot. How can you tell when it is ready?
Yayy!!!!!! Usually at 55 mins baked it’s not golden yet - when turn off oven and still have it in there it gonna be golden. You can leave it in for 10 mins only or baked at 50 mins . If oven is hotter . 😇😍🥰
Oh and spray and brush the pam … so it will bake nicely and not flaky
@@katiefoolproofkitchen7482 I did spray the pan and the cake actually didn't come out after cooking outside 10mins. I had to use a knife. Maybe I spray too much oil? Most of it kept falling down to a puddle.
@@katiefoolproofkitchen7482 ooh definitely something wrong with my oven... It was already golden at 55 mins. Okay, do you suggest lower temperature or shorter time?
@@katiefoolproofkitchen7482 and thank you for your quick reply!
My cake still came out unevenly. Is there any tips to avoid that? Thank you
Make sure it’s not on convection bake. Meaning the oven is blowing hot air.
Also, I let the batter rest for like 10 mins before take out the hot pan and pour. Not sure if that’s in my video ^___^
Thank you Katie. Also, do you any tip to keep the cake still soft and moist for the next day?
Hi Katie! I still follow your recipe when my mom requests bánh bò nướng, and it hasn’t failed yet! Have you ever made this in a smaller pan? I’d like to make smaller-sized bundt cakes instead of one big one and wanted to see if you’ve tried before.
20 mins for 6 small Bundt (like usually 6 mold in a tray.
@@katiefoolproofkitchen7482 thank you! I’m gonna try it out with a smaller pan i have.
@alyssaphaan let me know how it goes :)