Hi! This cake is rather tricky to make and even trickier to diagnose the problem. Yes, when I say 'overbeat' I mean both the eggs and the batter. Mix gently as I show in the video. Beating or whipping adds too much air and it falls once the air escapes. Are you using my recipe and making your own single-acting baking powder or using a store-bought version? How long does it takes for the cake to puff up to maximum height after you put it in the oven? How long are you baking?
Hi! Did your cake fall flat after you removed it from the oven or after a few hours? I've found that a quick change in temperature often causes the cake to fall flat. Instead of removing the cake from the oven right away and setting it on a cool counter, I'll turn off the oven, open the oven door and let the cake gradually cool in the oven. This seems to help the cake not fall too much. The other trick I've seen is to cool the cake upside down. Hope that helps!
Hi Ima, feel free to email at runawayrice@gmail.com My facebook page is on my channel information. I can't post the link in these comments. I am happy to help further and answer more questions.
Hi Ima, let's do a test and you can help me. I don't use Alsa in my recipe because it's hard to find where I live. Please tell me how many Tbsp in 1 bag of Alsa. Be as exact a possible and use 1/2 tsp or 1/4 tsp if necessary and we can confirm. Thanks for your help.
Hi Ima, regarding your questions about oven temperature, this is important and varies with each oven. Is your oven accurate or are you adjusting it to 375 to get closer to 350? If so you can try baking at 350. Baking the cake too quickly at a hight temperature will not give it enough time to rise and achieve the honeycomb effect. But then baking too long dries the cake. Also where are you placing the rack in your oven? I place mine right in the middle.
Hi Tiffany, as long as you are not beating the eggs but gently stirring, little bubbles are ok. Regarding the cake falling flat, here's one trick to try: after the cake is done, turn off the oven, open the door and let the cake cool gradually in the oven. Sometimes, a quick change in temperature causes the cake to fall flat. You can adjust the sugar to taste but please don't adjust the eggs or coconut milk. They added the needed moisture to the cake. Hope that helps! Good Luck!
If you don't use single-acting the cake will fall flat and be really sticky inside. I demonstrate how to make single-acting in my recipe because it is tough to buy in the store. Please give it another try using my recipe and let me know if you have further questions. Good Luck!
Hi Ima, my recipe is not meant to duplicate the store-bought version. I believe they put a lot more coconut milk and oil in the cake to make it moist. Also, since the cake sits on the shelf for days, they coat the top with lots of oil to keep it moist and preserve it as well. My recipe is a healthier version-- I reduce the overall coconut milk, oil and sugar.
I've tried many recipes, and this is the only one that consistently works and doesn't have bad smell of baking powder. Very creative with the use of cream of tartar. Thank you, chi Trang!
Hi Candie, there are many reasons but the most common problem is the oven temperature. Cakes fall when they are cooked at a temperature which is too low, or too high. If you are not sure if your oven is accurate, check with a thermometer. Also, make sure you use fresh ingredients to make your baking powder. Another tip to remember is not to over beat the cake. It may fall because of the excess of air trapped in the batter. I hope that helps. Keep trying and best of luck to you!
It is normal for the cake to fall a bit. You can try following tips: Cool the cake in the oven with the oven door open. (A quick change in temperature will cause the cake to fall.) Also try cooling the cake upside down. How long did you bake the cake? If the cake is not completely baked, the structure may not be there to hold it up. Hope that helps!
Bột cream of tartar là phản ứng của acid, sử dụng để đánh bông lòng trắng trứng (xem video làm Bánh Bông Lan) hoặc kết hợp với baking soda làm bột nở như trong công thức này. Chị kiếm bột này ở hàng bán gia vị :)
i had tried so many different recipes, yours are the best. Its easy to follow.The result is perfect each time. I had made it 3 times in this week. Each time a success. thank you :)
Successful baked this cake with 350 degrees (F). I also twisted this recipe a bit: a little more sugar (3/4 cup from recipe + 1/4 cup), a little bit of salt (1/2 tsp), a whole bag of Alsa baking powder (2 1/2 tbsp). Once the cake was baked thoroughly, turned off the heat and left the cake in the oven about 10 minutes with the door opened (it is a trick to keep the cake staying the same when it rose during baking).
+Stephanie Pham Hi Stephanie, appreciate you sharing your recipe adaptation. Our friends here will find it very helpful as this cake can be a bit tricky.
Fantastic recipe.Easy to follow. I have made this numerous times and the results are always spot on. Glad you mentioned how to make single acting baking powder. This is convenient because it is not always easy to find Alsa single acting powder. We just love your cake recipe!!
Trang, this is a perfect recipe, I just tried it, came out the way I want, the texture, the taste, many "rễ tre" at the bottom and "tổ ong" on the top, so soft and moist and the best part is it does not has the egg favor "mùi trứng", (I don't see any way to load the picture), love it, thanks
Hi Tanya, I am thrilled to hear your Honeycomb Cake turned out perfectly! Great job! This recipe can be challenging as you can tell from the many questions and comments. I would love to see pics. Please feel free to share to my FB page facebook.com/therunawayrice or Instagram or email directly to me at runawayrice@gmail.com
Hello, I have not tried using cornstarch but believe it should work. It may change the texture a bit but I don't think it will be too noticeable. Because it's a thicker flour, you may want to reserve the water used to rinse the coconut milk can and instead use it to mix with the cornstarch and stir until smooth. This way it won't clump when you add into the batter. Let me know how it turns out for you!
Hi Peter, the Pandan paste adds a nice floral aroma and helps to tone down the eggy smell. You can omit it if you don't mind the egg smell. Optionally, you can add more vanilla extract. Good luck!
Hi! The paste is made of pandan juice extracted from the leaves, green food coloring, starch and preservatives for shelf-life. Pandan has a subtley sweet taste and strong floral fragrance similar to vanilla extract. Hope that helps.
Thank you! I am happy to hear that you like the video. I really try to keep all of my videos short while striving to be informative. I appreciate your positive feedback. It's very helpful!
Hi Inci, I've used Alsa baking powder but it made my cake rise and then fall flat. I used the online converter to calculate 1 Tbsp = approximately 13 grams. Good luck and let me know if it works out for you. :)
I made this and it came out nicely, except it needed much more sugar. I also used a full teaspoon of Pandan Paste. When I realized it wasn't sweet at all, I poked holes into the cake and then soaked some sugar syrup through it, then put it back in the oven. Next time around I will use 1.5 to 2 cups of sugar. Thank you. And you have such a lovely voice!
Similar to vanilla or orange extract, it's a flavoring added to many Asian baked goods and sweet treats. Pandan is a tropical plant that has a fragrant and sweet aroma. This flavoring is thicker rather than a liquid like extract and so hence the name paste. Just like vanilla extract, some brands contain imitation Pandan flavor and are not actually made from the juice of the leaves. Hope that helps!
Great news! I did it again yesterday, but i change the amount of sugar in your recipe. And I give it to my uncles and aunties, they all say they taste like the one in store! Now I can bake and sell them! thanks a lot! :D
Hello Thuan, yes I used baking soda + cream of tartar to make single-acting baking powder. We need single-acting and not double-acting baking powder to get the honeycomb effect. Not all baking powders are the same and the ones in the American stores are all double-acting. Hope that helps!
Hi Christy, the caking deflating seems to be a common problem and one of the things to try is to allow the cake to cool gradually in the oven because a quick change in temperature could cause the cake to fall. As I posted in my responses to esterhuizen9, please check the following: use fresh ingredients, accurate oven temperature, avoid overbeating eggs and batter, make single-acting baking powder as per recipe and not using substitutes. Let me know if you need further help. :)
Hi Mike, the cream of tartar+baking soda is what we use to make single-acting baking powder and gives the cake the honeycomb effect. You definitely need both ingredients. Please look in the baking/spice section of your local grocery store. Without these ingredients your cake will be flat.
Hello Hito, the full recipe is in the description above. For this recipe we make single-acting baking powder by mixing: 2 tsp cream of tartar + 1 tsp baking soda. Hope that helps :)
Hi Ima, 2 packets of Alsa is good. I made a miscalculation on my earlier post to you. My recipe uses 1 Tbsp baking powder which is made with 2 tsp cream of tartar + 1 tsp baking soda. You mentioned 1 packet of Alsa is 2.5 tsp, so it's not quite 1 Tbsp so using 2 packets of Alsa for a double recipe should work. Thanks for your help!
Sorry if that wasn't clear. From top to bottom, place your rack so it's in the middle or close to middle so the heat will be even. Please look at where my oven rack is positioned in my video and try to duplicate this. :)
Hi em, không có thể thay cream of tartar bằng nước cốt chanh được. Em nên tìm mua cream of tartar hoặc bột nổi Alsa baking powder. 325o F = 163o C. Chúc em thành công.
Hi Ima, I tried to make this many times without success until I developed this recipe. I share additional tips on my website so please check it out. You mentioned you don't like the eggy smell. The pandan paste and vanilla extract help to tone down the eggyness. Good luck!
Hello chị trang, yen thanh vừa mới làm bánh bò công thức của chị, trên cả tuyệt vời, cám ơn chị trang thật nhiều dã bỏ công nghiên cứu mới được công thức hoàn hảo như vầy, every one just make trang receipe, it will be over wonderfull, thanks
RunAwayRice, I just need you to clarify something for me. I've watched other videos for this same honey comb cake and when they mix ithe ingredients they stir pretty hard and not as gentle as you said. Why is that? Also they don't use oil and rice flour in theirs recipes. Why? Please tell me the difference. Thank you.
+Leebnkaub hi, I stir gently so I don't deflate the baking powder. I use rice flour to tone down the chewiness of the tapioca starch and the oil is a preference instead of a lot of coconut milk. Why don't you give the recipe a try?
Hi! I believe your cake is baking too quickly. Let's try a few things: 1) Check the placement of your pan and make sure it's not too close to the heating elements. Center the pan between all heating elements if possible. 2) Skip greasing the edges of the pan. Often greasing the pan too much prevents the batter from climbing the walls resulting in the edges being over-cooked and dry. If you are using a good non-stick pan, you really don't need to grease it.
Hi Valerie, I am glad you like the recipe. Yes, my version is not so sweet and rich. I am still working on the cookbook, in the meantime, you can find all of my recipes at runawayrice.com Thanks for your support!
Hi, i succeed it today with your recipe. However, i want to bake a bigger cake, so it would be precise and easier to double the batch, therefore doubling the ingredients right? would you agree and recommend? thanks
@ima sone Hi Ima, thanks for the video. I would remove the second rack and then move the other one to the center position. The pan that you are using looks about 9" or 10". If so I am concerned, doubling the recipe may cause it to overflow. When I make a single recipe, the batter comes up halfway and when baked rises almost to the top of the pan. The time is approximately double but check for doneness after 50 minutes. Good luck!
Yes, because of all of the eggs, it is strong. You can add more pandan paste or vanilla extract to balance the eggyness. My recipe does not use a lot of coconut milk so there's not a strong coconut flavor.
Hi Candy, yes the recipes vary. The number of eggs to use depends on the size and how much tapioca starch is added. My recipe uses extra large eggs so we only need 6. Hope that helps! Please keep trying. You will get there! :)
Hi Leon, I so happy to hear you were successful with making Honeycomb Cake. This cake can be a bit tricky to make. Great job em! Thanks for trying many of my recipes and taking the time to share your results. I enjoy hearing from you! :)
I would not recommend making the batter ahead of time. As soon as you add the cream of tartar + baking soda, you will see the batter froth. You want to put the cake in the oven within 10 minutes. If the you let the batter sit, the bubbles escape and your cake will be flat. Good Luck!
Hello, I have try doing this cake a few times and somehow I couldn't get the honeycomb texture. The taste is there but without the honeycomb it comes out like eating plastic. Can help me here? If the alsa baking powder is keep too long it will affect the outcome?
Chee Hao Wong Hello, test your baking powder to see if it's fresh ruclips.net/video/_Zh3XkDLxjE/видео.html or you can just buy a new batch. Is your cake rising and then falling flat or is it not rising at all?
Hi, I am excited to try your recipe. Thank you for posting this! I have made several failed attempts with other recipes. Making your own single acting baking powder seems like it will be the key. Is the Pandan paste strictly necessary? Will leaving it out have any effect on the texture or is it strictly for flavor?
Hi Diem, Chị đề nghị em không nên sửa đổi công thức vì bánh bò rất khó làm. Nếu em muốn bánh béo em thử thay ¼ cup nước cho ¼ cup nước dừa. 5.6 oz nước dừa + ¼ cup (2 oz) = 7.6 oz nước dừa. Em muốn cho 1 lon = 14 oz nước dừa thì bánh sẽ không thành công đâu.
Made this cake a few time but every time I take it out of the oven it falls flat. I followed the recipe exactly as your showed but don't know why I'm not getting the honeycomb effect. the cake rises evenly in the oven, I even try cooling gradually withy he oven off and door open. I have a convection oven that has only one heating element on top. Does that make a different? Plz help.
+Thomas Nguyen Hi Thomas, this is not the easiest cake to make and you will have to experiment with the ingredients, technique and baking a few more times. How long did you bake the cake? A convection oven is just fine. With a convection oven, since the air is circulating, the cake will bake faster, so you'll want to reduce the temperature to 300 degrees and bake for 30-35 minutes. For this recipe, it's better to bake the cake using a lower temperature for longer--this will give the cake stability so when you remove it from the oven it won't fall flat. I hope this helps. Don't give it :)
Hi Ima, the cake falls flat? That sounds like the baking powder is not working. Perhaps you could try making the making the baking powder as in my recipe instead of substituting the Alsa powder. Keep trying friend! :) You will get there and make a successful Honeycomb Cake. It's definitely a tricky cake to make.
Hi I have a quick question, For the coconut milk how many cups should I use cause I was only able to find those big 13 oz cans. Also, why do we need to add oil in the cake mixture even though well be adding oil to coat the pan? Do we HAVE to add the oil in the cake mixture or can we just skip that part or is that necessary in order to get the cake to come out right?
Hi, you only need about 6 oz or 3/4 cup coconut milk. I use oil to keep the cake moist. I don't recommend skipping it. Good Luck and let me know how your cake turns out.
I tried making the cake, when I poured it into the pan it started to leak a bit (I used the pan similar to the kind that you used in this video). After it baked, when I removed it the bottom looks as if it hasn't been cooked it doesn't look golden brown at the bottom, plus the cake didn't rise like it should so it didn't have that honey cone texture like it should. Did I do something wrong? Oh and when I put the mixture in the strainer over the pan, it took a long time for it to get through the strainer into the pan.
I put foil under the pan to prevent leak, better use regular pan, or best is the bundt pan.From start to finish wisking the ingredients together should be less than 10 min,scape the bottom of strainer constantly let batter run quicker down to container with spout (most the time in this strain batter) I still fail 2/10 : )
Hi, sorry to hear your cake didn't turn out well. It sounds like your springform pan may not be holding tightly enough. Try using a non-spring form cake pan with the same depth. Regarding the strainer, perhaps try a less fine strainer. It should take no more than 1 minute to strain all of the batter. If the oven temperature is right, the cake should rise evenly during the baking time and not just swell up after the first 10 minutes --this indicates the oven is too hot. If your cake isn't golden brown, bake 5-10 minutes longer. I hope that helps. Give it another try! :)
Hi chi Trang. I tried this recipe twice and twice it leaks from the spring pan. Does that happen often? I followed the recipe to the T but don't understand why it keeps leaking... Please help :/
+Jada Bui Hi Jada, a few things: perhaps the pan doesn't have a tight seal or the batter is too loose. Does the batter have the same consistency as mine in the video? Please double check your measurements or try a non-springform pan. Good Luck!
And the one at the Asian store, when you cut the pieces, it feel really moist, like the one who bake it put in a lot of oil, my mom said the top is really oily and she said maybe he put in some oil or coconut milk
My oven is true to temperature and my cake comes out perfectly when baked at 325. I think the acceptable baking range for this cake is 325-350. Everyone's oven varies a bit. It sounds like you know your oven well so adjust accordingly to come within this range. If 375 works for you, stick with that.
Your voice very soft and your recipes very nice come out look very delicious,I will make it today,thank you very much.look forward to see other recipes from you.
Hi Trang ! I like your instruction step by step, there is no confusion in this recipes's video. But I have a little tiny question to ask from your theory :) I was wondering, is it ok to use 1 tsp Alsa (single-acting baking powder) substitute for the baking soda + 2 tsp cream of tartar ? 1 tsp vanilla sugar instead of 1 tsp vanilla extract ? Thanks in advance.
Hi, yes if you have Alsa baking powder you can use that instead of making own single-acting baking powder as I show in the video. Vanilla sugar instead of vanilla extract is just fine too. Good Luck!
Hello thank you for sharing your recipe, it looks beautiful, I was wondering with the oven temperature are you using 325 Celsius or Fahrenheit ? AND df are you using fan force or standard oven? Thank you
Hi LOVE your recipes, and I've made quite a few - the thing I've noticed with desserts, they seem to be cake, red beans/mung beans or jellied. Do you cook or use fruit, or chocolate ever? I know some Asian people are lactose intollerant, but I've seen you use milk in some of your recipes. I'm just curious. Thanks in advance
Hi, beans are very popular in Viet desserts and I love them so I've shared some of my favorite recipes. The recipes for jelly-type desserts were requested by subscribers. I focus mainly on traditional Viet desserts and have not seen many recipes using chocolate although I am a huge fan. I could share my decadent chocolate cake or turtle brownies but don't think it's in keeping with the Viet theme. (I'll have to start another channel for that :) ) Please stay tuned I'll sure more dessert recipes soon. If you have a favorite, let me know.
Can you clarify the part about the baking soda? Can I use regular baking soda purchased at regular grocery stores? Or must I purchase single acting baking soda to mix with cream of tartar?
In the recipe we make our own Single-Acting Baking Powder by combining 2 tsp cream of tartar + 1 tsp baking soda = 1 Tbsp single-acting baking powder There is only one kind of baking soda. It's the baking powder that is single-acting or double-acting. I hope that helps. Let me know if you have further questions.
Hi, Trang, I love your dessert videos! I particularly like that they are not full of heavy, caloric, cholesterol-ridden dairy products! Honeycomb cake looks wonderful ... with a cup of tea? :)
3) The "volcano" effect is also caused by the cake baking too quickly as well. The top is already cooked while the center is still heating up causing the batter to erupt onto the baked cake. Try lowering your oven temperature by 15 degrees and bake the cake a bit slower. Please let me know how it works out for you. Good Luck!
+Trang Vu Hi Trang, sorry to hear you're having trouble with this cake. It can be tricky. After pouring the batter into the pan, you should put the pan in the oven right away. Do not let it sit or the bubbles will pop and your cake won't rise. Did your cake rise at all? Did you make an ingredient changes? I've posted lots of responses to other viewer questions, so please review and perhaps you'll find a helpful tip. :)
One more question. If I don't want to make my own yeast by using cream of tartar and baking powder and I want to use the ready kind. What is the measurement and what brand? Almost all of the recipes people use is Alsa brand. What is your suggestion? Thx
Hello Trang! Have been missing your videos. Hope you and your family are doing well. Just a quick question about this recipe. Can we use glassware to bake? Please let me know. Thank you.
Hi, I have a question for the baking powder, I have the brand Alsa so can I use that instead? And how much do I use from the packet or do I use the entire packet?
Awesome recipe. You cut through all the extra stuff and stuck to the key elements. I do not like having to watch somebody stirring for two minutes, then three, then two...You went at the right tempo. Just a great vid! Thanks!
Hi! This cake is rather tricky to make and even trickier to diagnose the problem. Yes, when I say 'overbeat' I mean both the eggs and the batter. Mix gently as I show in the video. Beating or whipping adds too much air and it falls once the air escapes. Are you using my recipe and making your own single-acting baking powder or using a store-bought version? How long does it takes for the cake to puff up to maximum height after you put it in the oven? How long are you baking?
Hi! Did your cake fall flat after you removed it from the oven or after a few hours? I've found that a quick change in temperature often causes the cake to fall flat. Instead of removing the cake from the oven right away and setting it on a cool counter, I'll turn off the oven, open the oven door and let the cake gradually cool in the oven. This seems to help the cake not fall too much. The other trick I've seen is to cool the cake upside down. Hope that helps!
Hi Ima, feel free to email at runawayrice@gmail.com My facebook page is on my channel information. I can't post the link in these comments. I am happy to help further and answer more questions.
Hi Ima, let's do a test and you can help me. I don't use Alsa in my recipe because it's hard to find where I live. Please tell me how many Tbsp in 1 bag of Alsa. Be as exact a possible and use 1/2 tsp or 1/4 tsp if necessary and we can confirm. Thanks for your help.
Hi Ima, regarding your questions about oven temperature, this is important and varies with each oven. Is your oven accurate or are you adjusting it to 375 to get closer to 350? If so you can try baking at 350. Baking the cake too quickly at a hight temperature will not give it enough time to rise and achieve the honeycomb effect. But then baking too long dries the cake. Also where are you placing the rack in your oven? I place mine right in the middle.
Hi Tiffany, as long as you are not beating the eggs but gently stirring, little bubbles are ok. Regarding the cake falling flat, here's one trick to try: after the cake is done, turn off the oven, open the door and let the cake cool gradually in the oven. Sometimes, a quick change in temperature causes the cake to fall flat. You can adjust the sugar to taste but please don't adjust the eggs or coconut milk. They added the needed moisture to the cake. Hope that helps! Good Luck!
If you don't use single-acting the cake will fall flat and be really sticky inside. I demonstrate how to make single-acting in my recipe because it is tough to buy in the store. Please give it another try using my recipe and let me know if you have further questions. Good Luck!
Hi Ima, my recipe is not meant to duplicate the store-bought version. I believe they put a lot more coconut milk and oil in the cake to make it moist. Also, since the cake sits on the shelf for days, they coat the top with lots of oil to keep it moist and preserve it as well. My recipe is a healthier version-- I reduce the overall coconut milk, oil and sugar.
I've tried many recipes, and this is the only one that consistently works and doesn't have bad smell of baking powder. Very creative with the use of cream of tartar. Thank you, chi Trang!
+Nga Nguyen Hi Nga, I am so happy to hear you are successful with making Honeycomb Cake. This cake can be a bit tricky. :)
Hi Candie, there are many reasons but the most common problem is the oven temperature. Cakes fall when they are cooked at a temperature which is too low, or too high. If you are not sure if your oven is accurate, check with a thermometer. Also, make sure you use fresh ingredients to make your baking powder. Another tip to remember is not to over beat the cake. It may fall because of the excess of air trapped in the batter. I hope that helps. Keep trying and best of luck to you!
It is normal for the cake to fall a bit. You can try following tips: Cool the cake in the oven with the oven door open. (A quick change in temperature will cause the cake to fall.) Also try cooling the cake upside down. How long did you bake the cake? If the cake is not completely baked, the structure may not be there to hold it up. Hope that helps!
No, the essence would not be the reason your cake did not rise. Did your batter foam and react when you added the baking powder?
Bột cream of tartar là phản ứng của acid, sử dụng để đánh bông lòng trắng trứng (xem video làm Bánh Bông Lan) hoặc kết hợp với baking soda làm bột nở như trong công thức này. Chị kiếm bột này ở hàng bán gia vị :)
i had tried so many different recipes, yours are the best. Its easy to follow.The result is perfect each time. I had made it 3 times in this week. Each time a success. thank you :)
Let me know if you have any questions! Good Luck!
I would highly recommend it. It adds a nice aroma to help tone down the eggy smell and the nice green color.
Successful baked this cake with 350 degrees (F). I also twisted this recipe a bit: a little more sugar (3/4 cup from recipe + 1/4 cup), a little bit of salt (1/2 tsp), a whole bag of Alsa baking powder (2 1/2 tbsp). Once the cake was baked thoroughly, turned off the heat and left the cake in the oven about 10 minutes with the door opened (it is a trick to keep the cake staying the same when it rose during baking).
+Stephanie Pham Hi Stephanie, appreciate you sharing your recipe adaptation. Our friends here will find it very helpful as this cake can be a bit tricky.
Fantastic recipe.Easy to follow. I have made this numerous times and the results are always spot on. Glad you mentioned how to make single acting baking powder. This is convenient because it is not always easy to find Alsa single acting powder. We just love your cake recipe!!
+Kris Howard hi Kris, glad to hear you were successful. This can be a challenging cake to make. Great job!👍
Trang, this is a perfect recipe, I just tried it, came out the way I want, the texture, the taste, many "rễ tre" at the bottom and "tổ ong" on the top, so soft and moist and the best part is it does not has the egg favor "mùi trứng", (I don't see any way to load the picture), love it, thanks
Hi Tanya, I am thrilled to hear your Honeycomb Cake turned out perfectly! Great job! This recipe can be challenging as you can tell from the many questions and comments. I would love to see pics. Please feel free to share to my FB page facebook.com/therunawayrice or Instagram or email directly to me at runawayrice@gmail.com
Hello, I have not tried using cornstarch but believe it should work. It may change the texture a bit but I don't think it will be too noticeable. Because it's a thicker flour, you may want to reserve the water used to rinse the coconut milk can and instead use it to mix with the cornstarch and stir until smooth. This way it won't clump when you add into the batter. Let me know how it turns out for you!
Hi Peter, the Pandan paste adds a nice floral aroma and helps to tone down the eggy smell. You can omit it if you don't mind the egg smell. Optionally, you can add more vanilla extract. Good luck!
Hi! The paste is made of pandan juice extracted from the leaves, green food coloring, starch and preservatives for shelf-life. Pandan has a subtley sweet taste and strong floral fragrance similar to vanilla extract. Hope that helps.
Thank you for the step by step and the explanation
Thank you! I am happy to hear that you like the video. I really try to keep all of my videos short while striving to be informative. I appreciate your positive feedback. It's very helpful!
Hi Inci, I've used Alsa baking powder but it made my cake rise and then fall flat. I used the online converter to calculate 1 Tbsp = approximately 13 grams. Good luck and let me know if it works out for you. :)
Thanks for sharing the tip about toasting the cake! It sounds yummy!
Hi Ima, the rice flour makes it so the cake is not so chewy. Oil adds moisture to the cake.
Hiii! What kind of pan do you use? Because every time I pour the mixture on the pan, it leaks. I'm not sure what I'm doing wrong >.
tn12 qw the same thing happened to me with the springform pan, so i transfered everything in another pan
I made this and it came out nicely, except it needed much more sugar. I also used a full teaspoon of Pandan Paste. When I realized it wasn't sweet at all, I poked holes into the cake and then soaked some sugar syrup through it, then put it back in the oven. Next time around I will use 1.5 to 2 cups of sugar. Thank you. And you have such a lovely voice!
You definitely like a sweet cake! :) Good call with adding the sugar syrup--that's a great tip! Thanks for sharing your notes and results. :)
Similar to vanilla or orange extract, it's a flavoring added to many Asian baked goods and sweet treats. Pandan is a tropical plant that has a fragrant and sweet aroma. This flavoring is thicker rather than a liquid like extract and so hence the name paste. Just like vanilla extract, some brands contain imitation Pandan flavor and are not actually made from the juice of the leaves. Hope that helps!
Great news! I did it again yesterday, but i change the amount of sugar in your recipe. And I give it to my uncles and aunties, they all say they taste like the one in store! Now I can bake and sell them! thanks a lot! :D
Hello Thuan, yes I used baking soda + cream of tartar to make single-acting baking powder. We need single-acting and not double-acting baking powder to get the honeycomb effect. Not all baking powders are the same and the ones in the American stores are all double-acting. Hope that helps!
Yeah! That's awesome!! I am glad to hear you had success with the Alsa baking powder. Thanks for sharing your results.
Hi Christy, the caking deflating seems to be a common problem and one of the things to try is to allow the cake to cool gradually in the oven because a quick change in temperature could cause the cake to fall. As I posted in my responses to esterhuizen9, please check the following: use fresh ingredients, accurate oven temperature, avoid overbeating eggs and batter, make single-acting baking powder as per recipe and not using substitutes. Let me know if you need further help. :)
Hi Mike, the cream of tartar+baking soda is what we use to make single-acting baking powder and gives the cake the honeycomb effect. You definitely need both ingredients. Please look in the baking/spice section of your local grocery store. Without these ingredients your cake will be flat.
Hi Diep, no additional time is needed. Once you add in the baking powder you should put the cake in the oven right away.
Hello Hito, the full recipe is in the description above. For this recipe we make single-acting baking powder by mixing: 2 tsp cream of tartar + 1 tsp baking soda. Hope that helps :)
Hello Tam, we use one 5.6 oz can of coconut milk which is 165 ml. Hope that helps! :)
Thank you Kimmy, you are very kind. I appreciate you tuning in. Happy Cooking!
Em muốn làm nước Lá Dứa xay nên em đã thế lượng nước bằng lượng nước Lá Dứa. Nhưng nếu em muốn sử dụng nhiều hơn thì thay thế bằng lượng nước cốt dừa luôn (tức là không sử dụng nước cốt dừa) được không chị?
+DSLR Learner Hi em, you can use fresh Pandan juice instead of the Pandan paste but the coconut milk is needed to achieve the honeycomb. Good Luck!
Hi Ima, 2 packets of Alsa is good. I made a miscalculation on my earlier post to you. My recipe uses 1 Tbsp baking powder which is made with 2 tsp cream of tartar + 1 tsp baking soda. You mentioned 1 packet of Alsa is 2.5 tsp, so it's not quite 1 Tbsp so using 2 packets of Alsa for a double recipe should work. Thanks for your help!
Hi Carol, I use a standard 8 oz measuring cup. I used the converter to calculate approximately 237 mls.
Sorry if that wasn't clear. From top to bottom, place your rack so it's in the middle or close to middle so the heat will be even. Please look at where my oven rack is positioned in my video and try to duplicate this. :)
that's the best one I've ever seen thank you so much for showing me
My pleasure. Good Luck with the recipe!
Cô ơi, cho con hỏi là, mình thay cream of tartar bằng nước cốt chanh được không, với lại lò nhà con cao nhất là 250oC, vậy có nướng được bánh k cô
Hi em, không có thể thay cream of tartar bằng nước cốt chanh được. Em nên tìm mua cream of tartar hoặc bột nổi Alsa baking powder. 325o F = 163o C. Chúc em thành công.
I don't beat the eggs but just mix the yolk and whites together gently with a whisk. Overbeating eggs can cause the cake to fall flat.
Hi Ima, I tried to make this many times without success until I developed this recipe. I share additional tips on my website so please check it out. You mentioned you don't like the eggy smell. The pandan paste and vanilla extract help to tone down the eggyness. Good luck!
Hello chị trang, yen thanh vừa mới làm bánh bò công thức của chị, trên cả tuyệt vời, cám ơn chị trang thật nhiều dã bỏ công nghiên cứu mới được công thức hoàn hảo như vầy, every one just make trang receipe, it will be over wonderfull, thanks
Yenthanh Nguyen Rất vui khi được biết em đã thành công với bánh bò nướng. Cám ơn lời khen cũng như cảm nghĩ đẹp của em. Mong em tiếp tục ghé channel.
Yenthanh Nguyen i
RunAwayRice, I just need you to clarify something for me. I've watched other videos for this same honey comb cake and when they mix ithe ingredients they stir pretty hard and not as gentle as you said. Why is that? Also they don't use oil and rice flour in theirs recipes. Why? Please tell me the difference. Thank you.
+Leebnkaub hi, I stir gently so I don't deflate the baking powder. I use rice flour to tone down the chewiness of the tapioca starch and the oil is a preference instead of a lot of coconut milk. Why don't you give the recipe a try?
Hi! I believe your cake is baking too quickly. Let's try a few things: 1) Check the placement of your pan and make sure it's not too close to the heating elements. Center the pan between all heating elements if possible. 2) Skip greasing the edges of the pan. Often greasing the pan too much prevents the batter from climbing the walls resulting in the edges being over-cooked and dry. If you are using a good non-stick pan, you really don't need to grease it.
Wonderful! So glad to hear that. Thanks for sharing your results.
1-5.6 oz bằng bao nhiêu ml vậy chị? E đã làm 3 lần bánh bò nướng theo nhiều recipes khác nhau mà đều chai. Mong chị trả lời sớm để e làm lại. Tks chị
Hi em, 5.6 oz = 165 ml Chúc em thành công!
+RunAwayRice How many cups is 165ml?
+Mai Nguyen almost 3/4 cup
Thank you, chi!
Yes, you can double the recipe. The baking time is approximately double as well. But check for doneness after 50 minutes.
Hi! I made it; taste very good and not too sweet. When is the cooking book coming out? I really like how you simplified your recipes. Thanks a lot!
Hi Valerie, I am glad you like the recipe. Yes, my version is not so sweet and rich. I am still working on the cookbook, in the meantime, you can find all of my recipes at runawayrice.com Thanks for your support!
cô ơi, con làm mấy lần mẹ con đều nói nghe mùi trứng quá. có thể thêm vani hay cái khác để hết mùi trứng ko cô?
Hi Anna, if the cake smells eggy, you can add more vanilla powder or extract. Extract has a stronger aroma. Good Luck!
His sis, Trang. This cake came out too good... hooray!!!Just want to say thanks alot for this amazing recipe...You are wonderful :) Have a nice day...
Hi, i succeed it today with your recipe. However, i want to bake a bigger cake, so it would be precise and easier to double the batch, therefore doubling the ingredients right? would you agree and recommend? thanks
I made this and it turn out delicious!! Thanks for the recipe!!!
@ima sone Hi Ima, thanks for the video. I would remove the second rack and then move the other one to the center position. The pan that you are using looks about 9" or 10". If so I am concerned, doubling the recipe may cause it to overflow. When I make a single recipe, the batter comes up halfway and when baked rises almost to the top of the pan. The time is approximately double but check for doneness after 50 minutes. Good luck!
Yes, because of all of the eggs, it is strong. You can add more pandan paste or vanilla extract to balance the eggyness. My recipe does not use a lot of coconut milk so there's not a strong coconut flavor.
Hi, u said it was 325 degrees so was it F or C degree? Because my oven is just up to 250C degrees. Thanks
Hi Anne, it's 325 F or 163 C. Good luck!
Thanks. You made it look delicious. I want to eat them.
Margarine is just fine. I add 1/4 cup water to make the coconut milk + water = approximately 7 ounces.
Hi Candy, yes the recipes vary. The number of eggs to use depends on the size and how much tapioca starch is added. My recipe uses extra large eggs so we only need 6. Hope that helps! Please keep trying. You will get there! :)
Does the type of sugar matter? My family is diabetic and I would like to use a keto sugar substitute would that mess up the cake??
Hi June, the brand I use is called Koepoe. I'll put the link in the video comments since I can't paste it here.
Good Luck!
I love your recipe bành bò nường thanks
I made this last night. How come mine came out really dense? I followed all the steps u did. Did I do something wrong?
Chị ơi, một lần nữa em cảm ơn chị vì em đã làm thành công món bánh bò nướng này rồi
Hi Leon, I so happy to hear you were successful with making Honeycomb Cake. This cake can be a bit tricky to make. Great job em! Thanks for trying many of my recipes and taking the time to share your results. I enjoy hearing from you! :)
I would not recommend making the batter ahead of time. As soon as you add the cream of tartar + baking soda, you will see the batter froth. You want to put the cake in the oven within 10 minutes. If the you let the batter sit, the bubbles escape and your cake will be flat. Good Luck!
Elaine, you can find cream of tartar and vanilla extract in the spices section of your local grocery store.
Hello, I have try doing this cake a few times and somehow I couldn't get the honeycomb texture. The taste is there but without the honeycomb it comes out like eating plastic. Can help me here? If the alsa baking powder is keep too long it will affect the outcome?
Chee Hao Wong Hello, test your baking powder to see if it's fresh ruclips.net/video/_Zh3XkDLxjE/видео.html or you can just buy a new batch. Is your cake rising and then falling flat or is it not rising at all?
Hi, I am excited to try your recipe. Thank you for posting this! I have made several failed attempts with other recipes. Making your own single acting baking powder seems like it will be the key. Is the Pandan paste strictly necessary? Will leaving it out have any effect on the texture or is it strictly for flavor?
Hi chi trang ...e co the dung 1lon nuoc cot dua 14oz k....neu e dung 1 lon 14oz vay e k can cho them nuoc co duoc k??thanks chi
Hi Diem,
Chị đề nghị em không nên sửa đổi công thức vì bánh bò rất khó làm. Nếu em muốn bánh béo em thử thay ¼ cup nước cho ¼ cup nước dừa.
5.6 oz nước dừa + ¼ cup (2 oz) = 7.6 oz nước dừa. Em muốn cho 1 lon = 14 oz nước dừa thì bánh sẽ không thành công đâu.
Made this cake a few time but every time I take it out of the oven it falls flat. I followed the recipe exactly as your showed but don't know why I'm not getting the honeycomb effect. the cake rises evenly in the oven, I even try cooling gradually withy he oven off and door open. I have a convection oven that has only one heating element on top. Does that make a different? Plz help.
+Thomas Nguyen Hi Thomas, this is not the easiest cake to make and you will have to experiment with the ingredients, technique and baking a few more times. How long did you bake the cake? A convection oven is just fine. With a convection oven, since the air is circulating, the cake will bake faster, so you'll want to reduce the temperature to 300 degrees and bake for 30-35 minutes. For this recipe, it's better to bake the cake using a lower temperature for longer--this will give the cake stability so when you remove it from the oven it won't fall flat. I hope this helps. Don't give it :)
Hi Ima, the cake falls flat? That sounds like the baking powder is not working. Perhaps you could try making the making the baking powder as in my recipe instead of substituting the Alsa powder. Keep trying friend! :) You will get there and make a successful Honeycomb Cake. It's definitely a tricky cake to make.
Hi I have a quick question, For the coconut milk how many cups should I use cause I was only able to find those big 13 oz cans.
Also, why do we need to add oil in the cake mixture even though well be adding oil to coat the pan? Do we HAVE to add the oil in the cake mixture or can we just skip that part or is that necessary in order to get the cake to come out right?
Hi, you only need about 6 oz or 3/4 cup coconut milk. I use oil to keep the cake moist. I don't recommend skipping it. Good Luck and let me know how your cake turns out.
I tried making the cake, when I poured it into the pan it started to leak a bit (I used the pan similar to the kind that you used in this video). After it baked, when I removed it the bottom looks as if it hasn't been cooked it doesn't look golden brown at the bottom, plus the cake didn't rise like it should so it didn't have that honey cone texture like it should. Did I do something wrong? Oh and when I put the mixture in the strainer over the pan, it took a long time for it to get through the strainer into the pan.
I put foil under the pan to prevent leak, better use regular pan, or best is the bundt pan.From start to finish wisking the ingredients together should be less than 10 min,scape the bottom of strainer constantly let batter run quicker down to container with spout (most the time in this strain batter) I still fail 2/10 : )
Hi, sorry to hear your cake didn't turn out well. It sounds like your springform pan may not be holding tightly enough. Try using a non-spring form cake pan with the same depth. Regarding the strainer, perhaps try a less fine strainer. It should take no more than 1 minute to strain all of the batter. If the oven temperature is right, the cake should rise evenly during the baking time and not just swell up after the first 10 minutes --this indicates the oven is too hot. If your cake isn't golden brown, bake 5-10 minutes longer. I hope that helps. Give it another try! :)
Thanks for your response. I am sorry to hear you're not successful and it is a tricky cake to make. :)
Hi chi Trang. I tried this recipe twice and twice it leaks from the spring pan. Does that happen often? I followed the recipe to the T but don't understand why it keeps leaking... Please help :/
+Jada Bui Hi Jada, a few things: perhaps the pan doesn't have a tight seal or the batter is too loose. Does the batter have the same consistency as mine in the video? Please double check your measurements or try a non-springform pan. Good Luck!
And the one at the Asian store, when you cut the pieces, it feel really moist, like the one who bake it put in a lot of oil, my mom said the top is really oily and she said maybe he put in some oil or coconut milk
Thank you! Glad you enjoyed the recipe.
My oven is true to temperature and my cake comes out perfectly when baked at 325. I think the acceptable baking range for this cake is 325-350. Everyone's oven varies a bit. It sounds like you know your oven well so adjust accordingly to come within this range. If 375 works for you, stick with that.
Your voice very soft and your recipes very nice come out look very delicious,I will make it today,thank you very much.look forward to see other recipes from you.
Hi Donna, you are very kind. I hope the cake turns out perfectly for you. Good Luck! :)
Hi Trang !
I like your instruction step by step, there is no confusion in this recipes's video.
But I have a little tiny question to ask from your theory :)
I was wondering, is it ok to use
1 tsp Alsa (single-acting baking powder) substitute for the baking soda + 2 tsp cream of tartar ?
1 tsp vanilla sugar instead of 1 tsp vanilla extract ?
Thanks in advance.
Hi, yes if you have Alsa baking powder you can use that instead of making own single-acting baking powder as I show in the video. Vanilla sugar instead of vanilla extract is just fine too. Good Luck!
Hello thank you for sharing your recipe, it looks beautiful, I was wondering with the oven temperature are you using 325 Celsius or Fahrenheit ? AND df are you using fan force or standard oven? Thank you
325 C is too hot.
I think you'll need to add 3 packets of baking powder since you are increasing the sugar which adds more weight to the cake.
I've tried your recipe and was very successful. Can I add more tapioca flour to make it more chewy?
+hoa lan Hi Hoa, so you really like it chewy? :) You can skip the rice flour and add another 1/4 cup of tapioca flour. Enjoy!
Hi, I'm sorry for another one question, how many ml of coconut milk do you use. Thanks in advance. Wish you respond me soon
I used an online converter and 5.6 oz = 165 ml Let me know how the cake turns out for you. :)
Can I use glutinous rice flour instead of tapioca starch or will it have a completely different texture and taste?
For this cake, you should use tapioca starch. Any substitutes would not yield the right taste or texture. Good Luck!
i have tried it different ways. some videos says to put 10 eggs and others 6 to 8. i tried it all. thank u again.
Hi LOVE your recipes, and I've made quite a few - the thing I've noticed with desserts, they seem to be cake, red beans/mung beans or jellied. Do you cook or use fruit, or chocolate ever? I know some Asian people are lactose intollerant, but I've seen you use milk in some of your recipes. I'm just curious. Thanks in advance
Hi, beans are very popular in Viet desserts and I love them so I've shared some of my favorite recipes. The recipes for jelly-type desserts were requested by subscribers. I focus mainly on traditional Viet desserts and have not seen many recipes using chocolate although I am a huge fan. I could share my decadent chocolate cake or turtle brownies but don't think it's in keeping with the Viet theme. (I'll have to start another channel for that :) ) Please stay tuned I'll sure more dessert recipes soon. If you have a favorite, let me know.
Can you clarify the part about the baking soda? Can I use regular baking soda purchased at regular grocery stores? Or must I purchase single acting baking soda to mix with cream of tartar?
In the recipe we make our own Single-Acting Baking Powder by combining
2 tsp cream of tartar + 1 tsp baking soda = 1 Tbsp single-acting baking powder
There is only one kind of baking soda. It's the baking powder that is single-acting or double-acting. I hope that helps. Let me know if you have further questions.
Hi, Trang, I love your dessert videos! I particularly like that they are not full of heavy, caloric, cholesterol-ridden dairy products! Honeycomb cake looks wonderful ... with a cup of tea? :)
Definitely! Tea with a sweet cake is just perfect! :)
3) The "volcano" effect is also caused by the cake baking too quickly as well. The top is already cooked while the center is still heating up causing the batter to erupt onto the baked cake. Try lowering your oven temperature by 15 degrees and bake the cake a bit slower. Please let me know how it works out for you. Good Luck!
Hi! I've tried making this recipe twice and both times it didn't rise properly :( Am I supposed to let it sit before? What am I doing wrong?
+Trang Vu Hi Trang, sorry to hear you're having trouble with this cake. It can be tricky. After pouring the batter into the pan, you should put the pan in the oven right away. Do not let it sit or the bubbles will pop and your cake won't rise. Did your cake rise at all? Did you make an ingredient changes? I've posted lots of responses to other viewer questions, so please review and perhaps you'll find a helpful tip. :)
Okay, sorry for many questions. But I watch your video over and over again. The baking powder look more than 1 package of Alsa. More like 2 package?
One more question. If I don't want to make my own yeast by using cream of tartar and baking powder and I want to use the ready kind. What is the measurement and what brand? Almost all of the recipes people use is Alsa brand. What is your suggestion? Thx
+Leebnkaub You can use the Alsa brand and use 1 packet. Good luck!
Hello Trang!
Have been missing your videos. Hope you and your family are doing well. Just a quick question about this recipe. Can we use glassware to bake? Please let me know. Thank you.
Hi,
I have a question for the baking powder, I have the brand Alsa so can I use that instead? And how much do I use from the packet or do I use the entire packet?
HI, the Alsa baking powder is just fine. Use the entire packet. Good Luck!
Hi! Yes, half recipe is fine. To get the best results you'll want to use a smaller pan. Good luck!
Awesome recipe. You cut through all the extra stuff and stuck to the key elements. I do not like having to watch somebody stirring for two minutes, then three, then two...You went at the right tempo. Just a great vid! Thanks!