Why You’ll Love Steamed Vietnamese Honeycomb Cake Recipe
This recipe delivers a cake that’s soft, fluffy, and delightfully chewy with a natural sweetness and creamy coconut flavor. The signature honeycomb texture not only looks beautiful but also gives each bite a light, springy feel. Plus, it uses simple ingredients and a steaming method that brings out authentic Vietnamese flavors without needing an oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice flour
Tapioca starch
Coconut milk
Sugar
Active dry yeast
Salt
Warm water
Vegetable oil (for greasing)
Pandan extract or food coloring (optional)
Directions
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In a small bowl, dissolve the sugar and yeast in warm water; let it sit until foamy to activate the yeast.
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In a large mixing bowl, whisk together rice flour, tapioca starch, and salt. Gradually stir in the coconut milk until the batter is smooth.
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Add the yeast mixture to the batter and mix until fully combined. If using pandan extract or coloring, add it now.
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Cover the bowl and let the batter rest in a warm place for 2–3 hours until it has doubled in size and is bubbly—this fermentation is key to the honeycomb structure.
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Grease small ramekins or a large steaming tray with vegetable oil to prevent sticking.
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Gently stir the aged batter to distribute air bubbles, then pour into the prepared molds only halfway to allow room for expansion.
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Arrange the molds in a steamer and steam over boiling water for about 15–20 minutes, checking doneness with a toothpick.
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Remove from the steamer and let cool slightly before unmolding. Serve warm or at room temperature.
Servings and timing
This recipe yields approximately 8 servings.
Prep time: about 15 minutes
Proofing/rest time: 2–3 hours
Steam time: 15–20 minutes
Total time: ~2 hours 35 minutes
Variations
Pandan Infusion
Add pandan extract or natural pandan juice to the batter for a fragrant aroma and a beautiful green hue.
Mini Cakes
Instead of one large cake, divide batter into individual ramekins for personal portions with more surface area of honeycomb texture.
Flavor Twists
Add a hint of vanilla or coconut essence into the batter for extra aroma. Lightly toasted sesame seeds on top can give a nutty crunch contrast.
Storage/Reheating
Storage:
Keep leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat by placing slices in a steamer over simmering water for 5–8 minutes, or microwave in short bursts until warm. Avoid over‑heating to maintain moisture.
FAQs
What is Bánh Bò Hấp?
Bánh Bò Hấp is a traditional Vietnamese steamed honeycomb cake made from rice flour, coconut milk, sugar, and yeast, known for its light, airy texture and honeycomb‑like interior.
Why does it have a honeycomb texture?
The honeycomb structure comes from gas bubbles formed during fermentation and steaming, which create pockets within the batter.
Can I make this cake without yeast?
Yeast is essential for creating the characteristic honeycomb texture; omitting it will result in a different, denser cake.
What does this cake taste like?
It is subtly sweet with creamy coconut flavor and a slightly chewy, springy texture that’s very pleasant to eat.
Can I use baking powder instead of yeast?
Baking powder won’t produce the same fermentation effect and honeycomb texture typical of this steamed version.
Can I make it gluten‑free?
The traditional ingredients are naturally gluten‑free (rice flour and tapioca starch), but always check labels to ensure no cross‑contamination.
What’s the role of pandan extract?
Pandan extract adds a fragrant aroma and a vibrant green color, enhancing both flavor and presentation.
How do I know when the batter has rested enough?
The batter should double in size and become bubbly across the surface before steaming.
Can I steam large or small portions?
Yes—this recipe can be steamed in a large tray or smaller individual molds. Smaller portions may steam more evenly.
How should I serve this cake?
Serve warm or at room temperature on its own, or with tea or coffee for a delightful dessert experience.
Conclusion
Steamed Vietnamese Honeycomb Cake (Bánh Bò Hấp) is a remarkable dessert that blends simple ingredients into a cake with a uniquely light, airy, and chewy texture. Its subtle sweetness and coconut essence make it irresistible to both novice and experienced cooks. With the right fermentation and steaming technique, you’ll achieve the signature honeycomb pattern that defines this beloved Vietnamese treat.
