Bánh Bò Đường Đen (Vietnamese Honeycomb Cake with Dark Sugar)
Bánh Bò Đường Đen (Vietnamese Honeycomb Cake with Dark Sugar)
Ingredients
- 140 grams dark sugar
- 8 milliliters melted butter
- 2 grams vanilla extract
- 130 grams coconut milk
- 100 grams tapioca flour
- 5 grams rice flour
- 2 eggs
- 4 grams baking powder
- 2 grams baking soda
Instructions
- 1
In a clear mixing bowl, combine the dark sugar, coconut milk, tapioca flour, rice flour, eggs, vanilla extract, melted butter, baking powder, and baking soda.
⏱️ 3 min
- 2
Stir all the ingredients thoroughly with a spoon until a smooth, uniform batter is formed.
⏱️ 2 min
- 3
Transfer the batter to a food processor or blender and blend for 15-20 seconds to ensure all ingredients are fully incorporated and the mixture is smooth.
⏱️ 1 min
- 4
Pour the blended batter through a fine-mesh sieve into a measuring cup to remove any lumps or unmixed particles.
⏱️ 2 min
- 5
Pour the batter through the sieve again, this time directly into individual small glass jars, filling them about halfway or two-thirds. This second straining further refines the batter and helps create the characteristic honeycomb texture.
⏱️ 3 min
- 6
Cover the top of each glass jar tightly with aluminum foil.
⏱️ 2 min
- 7
Place the foil-covered jars into an air fryer basket. Bake in the air fryer at 320°F (160°C) for 7 minutes.
⏱️ 7 min•🌡️ 320
- 8
Reduce the air fryer temperature to 300°F (150°C) and continue baking for 10 minutes.
⏱️ 10 min•🌡️ 300
- 9
Reduce the air fryer temperature to 285°F (140°C) and continue baking for 10 minutes.
⏱️ 10 min•🌡️ 285
- 10
Reduce the air fryer temperature to 265°F (130°C) and continue baking for 20 minutes.
⏱️ 20 min•🌡️ 265
- 11
Carefully remove the aluminum foil from the jars.
⏱️ 1 min
- 12
Reduce the air fryer temperature to 250°F (120°C) and continue baking for 15 minutes to finish.
⏱️ 15 min•🌡️ 250
Kitchen Tools
Nutrition Facts (per serving)
Bánh Bò Đường Đen (Vietnamese Honeycomb Cake with Dark Sugar)
- 140 grams dark sugar
- 8 milliliters melted butter
- 2 grams vanilla extract
- 130 grams coconut milk
- 100 grams tapioca flour
- 5 grams rice flour
- 2 eggs
- 4 grams baking powder
- 2 grams baking soda
Instructions
- 1
In a clear mixing bowl, combine the dark sugar, coconut milk, tapioca flour, rice flour, eggs, vanilla extract, melted butter, baking powder, and baking soda.
⏱️ 3 min - 2
Stir all the ingredients thoroughly with a spoon until a smooth, uniform batter is formed.
⏱️ 2 min - 3
Transfer the batter to a food processor or blender and blend for 15-20 seconds to ensure all ingredients are fully incorporated and the mixture is smooth.
⏱️ 1 min - 4
Pour the blended batter through a fine-mesh sieve into a measuring cup to remove any lumps or unmixed particles.
⏱️ 2 min - 5
Pour the batter through the sieve again, this time directly into individual small glass jars, filling them about halfway or two-thirds. This second straining further refines the batter and helps create the characteristic honeycomb texture.
⏱️ 3 min - 6
Cover the top of each glass jar tightly with aluminum foil.
⏱️ 2 min - 7
Place the foil-covered jars into an air fryer basket. Bake in the air fryer at 320°F (160°C) for 7 minutes.
⏱️ 7 min•🌡️ 320 - 8
Reduce the air fryer temperature to 300°F (150°C) and continue baking for 10 minutes.
⏱️ 10 min•🌡️ 300 - 9
Reduce the air fryer temperature to 285°F (140°C) and continue baking for 10 minutes.
⏱️ 10 min•🌡️ 285 - 10
Reduce the air fryer temperature to 265°F (130°C) and continue baking for 20 minutes.
⏱️ 20 min•🌡️ 265 - 11
Carefully remove the aluminum foil from the jars.
⏱️ 1 min - 12
Reduce the air fryer temperature to 250°F (120°C) and continue baking for 15 minutes to finish.
⏱️ 15 min•🌡️ 250