Banh Bo Nuong (Honeycomb Cake)

Banh bo nuong is the honeycomb cake that looks like a sponge made of golden tunnels. This baked Vietnamese cake is made with tapioca starch and coconut milk, with a signature honeycomb of holes that soak up every drop of coconut sauce. It is chewy, springy, and completely unlike Western cakes. It is a favorite at Tet, when homes fill with the smell of coconut and pandan.

A golden honeycomb cake, chewy and coconut-scented

The inside is a marvel of airy tunnels, thanks to the batter’s magic chemistry, and each bite is bouncy and slightly chewy like a cloud with resistance. Coconut milk gives it a gentle sweetness that pairs perfectly with tea. Slice it thick and watch everyone reach for seconds. It keeps for a few days wrapped well, if it lasts that long. Serve it with tea or coffee and let the chewiness do its slow, pleasant work — it is a dessert that looks impressive but asks very little of the cook.

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