I’m not going to mislead you and tell you this recipe is easy–there are a lot of nuances to nail down to get this just right. And there are a lot of things to get right. It’s not difficult if you follow the instructions but if you’re the type of person to wing it with substitutions you will have unexpected results :). But making bánh bò is fun and it tastes delicious so let’s get baking!
Why trust this bánh bò recipe?
My mom has been cooking and baking for many decades. I learned this from my mom who has baked this recipe many, many times over the years. And over the last year she’s refined this recipe with dozens more baking trials. Relentless. She tried many different baking powders, mixing methods, baking methods, sugar ratios, sugar types, baking temperatures, cake molds, and the list continues. Then she finally got it narrowed down enough to a recipe she’s very happy with. Check out all the testing she’s done along the way!: There are many ways to bake a delicious bánh bò, but many of my personal preferences are reflected in this recipe. And there are many specific ingredients and technical aspects to get right. Let me help you with that!
What is bánh bò?
There are two types of bánh bò, steamed (hap) and baked (nướng). They have many overlapping ingredients and characteristics. In this recipe, we’re making bánh bò nướng–the baked kind. It’s a soft, spongey, but slightly chewy cake filled with coconut and pandan aromas. The baked version has a browned crust covering the entire surface of the baked cake as opposed to the steamed version which doesn’t develop the thicker, chewier browned crust. They’re usually cut into slices as you would any round pie, and served with coffee or Vietnamese coffee.
Why is it named bánh bò?
Thanks to Vietnamese-Americans and interest from non-Vietnamese people this cake goes by many names:
bánh bò honeycomb cake Vietnamese cow cake Vietnamese baked/steamed rice cake Vietnamese green coconut cake
Bánh bò is the original, but understandably, every variation of the name for this cake including the original name is a sort of description of how the cake looks. In Vietnamese, bánh bò means “cow cake.” I believe it’s called this because the texture inside resembles that of a cow’s stomach lining. A cow’s stomach lining is also somewhat honeycomb looking, which is why many also call bánh bò “honeycomb cake.” However, if you use any name other than bánh bò when speaking with someone born in Vietnam, they’re probably going to be left clueless as to what dessert you’re talking about.
What does bánh bò nướng taste like?
Coconut and pandan flavors take prominence in bánh bò. But it also has a lot of eggs in it, so this flavor is very noticeable. Bánh bò nướng (baked bánh bò) also develops a slightly chewier and sometimes crispy browned crust, which adds another element of texture and flavor to this cake. When it’s fresh, it’s light, airy, aromatic, and a delightful treat to have with some coffee!
Other variations of bánh bò
Largely influenced by available local ingredients and local trade, there are many extremely similar desserts among Southeast Asian countries, and bánh bò is no exception. These countries that produce rice, coconuts, palm sugar, and pandan, are going to have many variations of desserts with these items. Check out all the cousins to bánh bò (that I can think of!):
Vietnamese bánh bò hấp (Vietnamese steamed honeycomb cake). Found typically in tiny cupcake sizes, and ~8″ round mini cakes. Chinese steamed rice cake (bai tang gao), the kind you can find at dim sum. Filipino puto
Other variations of baked bánh bò
To be clear, I started this journey learning how to make bánh bò from both my mom and my beloved auntie. They were both visiting from out of town. Both great cooks, both avid bakers, and both big kitchen presences. It was amazing to see both her and my mom working in the kitchen bouncing ideas and sharing experiences. Anyway, my aunt had her own recipe she nailed down too. Her recipe similarly had a very strict list of ingredients, tools, and preparation methods too. This recipe is so finicky, so to yield consistently successful results in baking bánh bò (like my auntie does!) you really do need to have these. Some notable differences in her process include the use of palm sugar instead of white granulated sugar. This requires “carving” this sugar from a very dense block, melting it down with coconut milk, and letting it cool to room temp. She has a very specific process in hand beating the eggs and mixing in flour too. And another addition to her process includes using a basket with large holes to re-sift and aerate the batter. But to recap, there are many different ways to make delicious bánh bò, so hopefully, this post gets you to a result you like!
Important ingredients in bánh bò
Each ingredient in this recipe affects the final outcome of the cake. Here are the most important ingredients to note and how they affect the results, with some substitution suggestions too. Granulated white sugar – This is the common type you probably have in your pantry. We tested using palm sugar too and yes it works. But it requires you to cook it down with the coconut milk to fully melt, dissolve, and incorporate it with the other ingredients. Which is fine, but palm sugar actually imparts a strong flavor that I don’t like in this recipe. I want the coconut and pandan to shine through. Pictured above, we used organic cane sugar for health benefits, however, using white sugar can brighten the color of your cake. Single-acting baking powder – The most common type in American pantries is double-acting baking powder, but this recipe was formulated with single-acting baking powder. I used the Alsa brand. We tested with Rumford double-acting baking powder because it can yield great results without too much of a strong aftertaste, but for whatever reason the results are not consistent and as predictable as single-acting powder. Oil – Butter is pictured above, but coconut oil would be the ideal choice for better flavor. Butter is fine, but you need to make sure it’s fully melted before adding to the batter so it fully incorporates. If you have neither you can use neutral cooking oil. Coconut milk / coconut cream – Both options will work, but coconut cream will make the cake slightly richer tasting. Powdered vanilla – Liquid vanilla extract is fine if you can’t source this. Interestingly enough, vanilla is added to slightly mask the smell of eggs, but if you’re using fresh pandan like we do here, the egg smell is not too big of a problem. Worst case you can use a dash of rum or other alcohol too.
Types of cake molds to use for bánh bò
These cakes are typically baked in cake pans 8-14″ in diameter. At stores you’ll typically see them sold in round, smaller ~8″ cakes where you can buy the entire cake. Some places will sell 4-5 slices cut from a much larger cake mold probably so they can bake more at a time for efficiency. My mom has extensively tested these recipes and taught me to use a bundt cake mold, one of a heavier weight preferably. The center hole/cutout of this mold helps the heat distribute into the batter more evenly in the oven, theoretically making the bánh bò cook and rise more uniformly.
How to store bánh bò
This is one of those food items that doesn’t store too well. You can keep it on the counter for a few days but you don’t want it to spoil (which coconut doesn’t do too well at room temperature). You can fridge it but it stales the cake. If you decide to fridge it, you can revive slices of bánh bò somewhat by slightly microwaving the pieces before serving. But the best way to enjoy bánh bò is immediately after baking and cooling it. Store it if you must, but it’s best to enjoy and share it with friends and family as soon as you can.
