Steamed Vietnamese Honeycomb Cake

Oh my gosh, have you ever seen a steamed Vietnamese honeycomb cake? It’s so cool! It has these pretty little holes inside that look just like a honeycomb, and it’s kinda magical.

When I make this cake, it’s soft, chewy, and just a bit sweet. The coconut and pandan flavors are so yummy. I seriously can’t stop nibbling on it.

If you want to try something fun and a little different, this is it. I’ll show you how I make it so you can enjoy this neat cake, too!

Why You’ll Love This Recipe

• Reader Favorite: If you’re searching for an Instagram-worthy cake that’s just as delicious as it looks, this honeycomb cake will surely impress.
• Delicate and Moist Texture: Thanks to the combination of rice flour and tapioca starch, the cake has the perfect balance of fluffiness and chewiness.
• Unique Visual Appeal: The cake gets its “honeycomb” effect from the way it rises during steaming—each bite gives you a soft, airy texture that melts in your mouth.
• Traditional Yet Fun: This cake brings a touch of Vietnam to your kitchen, and it’s sure to spark curiosity and excitement among your family and friends.
• Perfect for Special Occasions: Whether it’s a birthday, holiday, or just a random afternoon craving, this cake is ideal for any celebration or casual get-together.

Required Kitchen Tools

Before you get started with this delightful recipe, make sure you have the following tools ready:

• Steamer or Bamboo Steamer Basket: You’ll need a large pot or steamer to cook this cake. If you don’t have a bamboo steamer, any steamer will work as long as it can hold a cake pan inside.
• Mixing Bowls: Use a large mixing bowl for combining your wet and dry ingredients.
• Whisk: To blend the batter and ensure the yeast dissolves properly.
• Cake Pan: A round or square cake pan will work, but make sure it fits in your steamer.
• Measuring Cups and Spoons: Precise measurements will give you the best results.

Ingredients

Here’s everything you’ll need to make this iconic Vietnamese dessert (exact measurements are in the recipe card below):

• Rice Flour: The base of this cake, rice flour gives it its unique texture and delicate chewiness.
• Tapioca Starch: Used to achieve the characteristic chewy and soft texture that’s slightly bouncy.
• Coconut Milk: Adds a creamy richness to the cake, complementing the other flavors.
• Sugar: Adds sweetness to the cake, balancing out the coconut milk and other flavors.
• Active Dry Yeast: This ingredient is key to the signature rise of the cake, helping it achieve that wonderful honeycomb structure.
• Salt: Just a pinch helps to balance the sweetness.
• Warm Water: Used to activate the yeast, so make sure the water is warm but not hot to avoid killing the yeast.
• Vegetable Oil: Used for greasing the pan to prevent sticking.
• Pandan Extract or Food Coloring (optional): Pandan gives the cake a subtle fragrance and a beautiful green color. If you can’t find pandan extract, you can substitute with food coloring to achieve a colorful cake.

Step-by-Step Instructions

Let’s dive into the step-by-step guide for making this Steamed Vietnamese Honeycomb Cake. Follow these directions carefully for the best results!

1. Activate the Yeast

Start by activating the yeast in a small bowl. Add the warm water (about 100°F or 37°C) and the sugar, and stir until the sugar dissolves. Sprinkle the active dry yeast into the water and let it sit for 5-10 minutes, or until the mixture becomes frothy. This means your yeast is alive and ready to work its magic in the batter!

2. Mix the Dry Ingredients

In a large bowl, whisk together the rice flour, tapioca starch, and salt. These dry ingredients will form the base of your cake and help achieve that delightful chewy texture.

3. Prepare the Wet Ingredients

In another bowl, combine the coconut milk, the yeast mixture (from step 1), and the pandan extract or food coloring (if using). Whisk everything together until it’s smooth and well-blended.

4. Combine the Wet and Dry Ingredients

Slowly pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Continue whisking until the batter is smooth and free of clumps. The batter should be thick but pourable. If it feels too thick, add a bit more warm water to loosen it up.

5. Let the Batter Rest

Cover the batter with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This allows the yeast to work its magic and helps the cake rise properly.

6. Grease the Cake Pan

While the batter is resting, grease your cake pan with a little vegetable oil. This will prevent the cake from sticking to the sides during steaming.

7. Pour the Batter Into the Pan

After the resting period, give the batter a quick stir to redistribute the yeast. Then, pour the batter into the prepared cake pan, filling it about halfway.

8. Steam the Cake

Now, it’s time to steam the cake! Bring your water to a boil in your steamer or large pot. Once it’s boiling, place the cake pan into the steamer basket. Cover the steamer tightly and steam the cake for about 30-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. During the steaming process, you’ll see the cake rise beautifully, creating that signature honeycomb effect.

9. Cool and Serve

Once the cake is fully cooked, carefully remove the pan from the steamer. Let the cake cool for 10-15 minutes in the pan before removing it. This will help it set and prevent it from falling apart.

Once cooled, slice the cake into pieces and serve! It’s delicious on its own, but you can also pair it with a cup of Vietnamese coffee or tea for an extra special treat.

Variations for Steamed Vietnamese Honeycomb Cake

While the traditional recipe is simple and beautiful as is, there are a few ways to customize this cake to your taste:

• Use Different Flavors: You can experiment with other extracts like vanilla or even a touch of pandan to bring out different flavors in the cake.
• Add Coconut Flakes: For added texture, you can fold in some sweetened shredded coconut into the batter before steaming.
• Colorful Layers: If you want a rainbow effect, divide the batter into several portions and add food coloring to each. Then, layer the colored batters into the cake pan for a visually stunning treat.

Serving and Decoration

How to Serve Steamed Vietnamese Honeycomb Cake

This cake is incredibly versatile when it comes to serving. Here are some ideas on how to enjoy it:

• As a Snack: This cake is perfect for afternoon tea or as a quick snack. Its chewy texture makes it satisfying to nibble on.
• As a Dessert: It’s a great dessert to serve at family gatherings, parties, or special events like birthdays and holidays.
• With Coffee or Tea: Pair it with a strong Vietnamese coffee or a refreshing cup of tea for the ultimate experience.

Storing Steamed Vietnamese Honeycomb Cake

• Room Temperature: If you’re planning to eat the cake within a day or two, simply store it at room temperature, covered in plastic wrap or in an airtight container.
• In the Fridge: If you want to keep the cake for a few more days, store it in the fridge for up to 4 days. It’s best served at room temperature, so let it sit out for about 10-15 minutes before serving.
• Freezing: This cake freezes well. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They’ll stay fresh for up to 2 months. To reheat, simply steam or microwave until warm.

Nutrition with Table Format

Here’s an approximate nutritional breakdown of each serving:

Nutrient	Per Serving (1 Slice)
Calories	150 kcal
Carbohydrates	35g
Protein	1g
Fat	3g
Saturated Fat	2g
Sugar	10g
Sodium	100mg
Fiber	1g

Conclusion

Steamed Vietnamese Honeycomb Cake (Bánh Bông Lan) is a delightful and visually stunning dessert that combines the flavors of coconut and rice flour for a soft, chewy texture that melts in your mouth. This cake is perfect for any occasion, whether you’re sharing it with family, friends, or enjoying a quiet moment with a cup of tea. The best part? It’s incredibly easy to make, and with a few simple ingredients, you can recreate this traditional Vietnamese treat in your very own kitchen. Try it today and see how quickly it becomes a family favorite!

FAQs

Can I use regular all-purpose flour instead of rice flour?

For the best results, I recommend using rice flour, as it gives the cake its signature chewy and airy texture. All-purpose flour may change the texture significantly.

What if I can’t find pandan extract?

You can skip the pandan extract, or substitute with a few drops of green food coloring. The cake will still taste delicious without it.

Can I bake the cake instead of steaming it?

While steaming is the traditional method, you can try baking it in a water bath if you prefer. However, the texture may differ slightly from the classic steamed version.