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Nutritional analysis per serving (4 servings)

854

calories;

66 grams

fat;

22 grams

saturated fat;

3 grams

trans fat;

36 grams

monounsaturated fat;

5 grams

polyunsaturated fat;

22 grams

carbohydrates;

4 grams

dietary fiber;

13 grams

sugars;

45 grams

protein;

968 milligrams

sodium;

Note:

This Honeycomb Cake (Banh Bo Nuong) recipe makes a delicious, fragrant cake infused with Pandan flavor and coconut milk. With its fresh green color, fun chewy texture and unique furrows, this sweet treat is at the top of everyone’s snack cake list. If you’re familiar with this cake, you may know that it can be a bit challenging. The mark of success is achieving the vertical striations, which when cut across, looks like a bee’s honeycomb and hence the name: Honeycomb Cake. The ingredients and directions are very specific, so please follow the Honeycomb Cake (Banh Bo Nuong) recipe exactly and avoid substitutions unless noted. Good Luck!

Be sure to use single-acting baking powder instead of double-acting baking powder. Single-acting works when wet. Double-acting works with moisture and heat. Most of the baking powders in the grocery stores (ex: Rumford, Royal, Calumet, etc.) are double-acting and will not work with this recipe. The cake rises nicely in the oven, but once removed from the oven, it falls flat (very sad!). For single-acting baking powder, I familiar with two brands: Alsa baking powder and Dr. Oetker. The Alsa brand, sold mainly at Vietnamese grocery stores, is what most people use. Alsa works just fine for this recipe. If using Alsa baking powder, use one entire envelope. I tried Dr. Oetker’s because it’s sold at a store near me. Unfortunately, it did not yield the beautiful honeycombs. Because finding single-acting baking powder can be a frustrating task, I show you how to make your own single-acting baking powder with ingredients readily available in every grocery store: baking soda and cream of tartar.

Be prepared to make this cake a few times before you are successful. Buy extra eggs and tapioca starch. The size of the eggs is important. The recipe calls for extra-large or jumbo eggs.

For richer flavor, replace the water with coconut milk. This cake is mildly sweet. Feel free to adjust the sugar to your taste.

Make sure your baking soda is not expired. We all have a container in our cupboard and have no idea how long it’s been in there. Buy a fresh box for this recipe.

After adding the single-acting baking powder, work quickly to get the cake into the oven as the baking powder is already activated.

Use a 9 inch round springform pan or tube / bundt cake pan. You can go a bit smaller if you want a thicker cake but don’t use anything larger than a 10 inch pan or the cake will be rather flat.

Watch the video for instructions.

If you enjoy this Honeycomb Cake (Banh Bo Nuong) recipe, you may also like:

Directions

Place the springform pan in the oven. Preheat the oven to 325 F (163 C).

In a small saucepan over Low heat, add the coconut milk, water and sugar. Stir until dissolved. Remove from the heat and let the coconut syrup cool to room temperature.

In a medium bowl, sift together the tapioca starch and rice flour.

In a small bowl, combine the cream of tartar and baking soda to make the single-acting baking powder.

In a large bowl, add the eggs, oil, and vanilla extract. Pierce the eggs yolks with a knife. Gently whisk everything together for about 1 minute. Avoid whipping or beating the eggs as this introduces air in the egg mixture.

Add the coconut syrup to the egg mixture and whisk together gently. Add half of the sifted flour mixture and mix together until mostly combined. Add the remaining flour mixture and continue whisking gently. The batter is lumpy at first but continue whisking slowly, approximately 2-3 minutes, to dissolve the lumps. Add the Pandan paste and blend well. (There should be some small lumps in the batter.)

Add the single-acting baking powder and whisk until combined, approximately 1 minute. (Note the batter becomes foamy as it reacts with the baking powder.)

Remove the hot baking pan from the oven and spray with a generous amount of non-stick cooking spray. Strain the batter into the baking pan. Use a whisk to break-down any remaining flour lumps in the strainer.

Bake the cake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Remove from oven and allow to cool before serving.

Cover any remaining Honeycomb Cake and store at room temperature for 1-2 days. Store in the refrigerator for up to 1 week. Warm the cake in the microwave to enjoy again.

Yields: 8 servings

Tools I Love and Use in My Kitchen

uyen thy cooking bo luc lac

Cooking Banh Bao Chi Uyen Thys Cooking.

Cooking Banh Bao Chi Uyen Thys Cooking.

Bo Vien – Vietnamese Beef Meatballs.

Cooking Vit Nau Chao Uyen Thys Cooking mixdq8bcgas

Bo Tai Chanh – Uyen Thy’s Cooking – YouTube Bep Nha Ta Nau, BNTN, Uyen Thy s Cooking, Cooking Show, Mon An Viet Nam, Banh Bao Chi#i3HBgN0Dhy8

Day Nau An Thit Bo Kho – How to make.

How to make spicy Vietnamese beef stew or thit bo kho. A common type of clear noodle dish in Vietnamese cooking. You can enjoy this thit bo kho spicy beef stew with Bep Nha Ta Nau, BNTN, Uyen Thy s Cooking, Cooking Show, Mon An Viet Nam,Vit Nau Chao#mIXDQ8bCgas11-30-2009 Uyen Thy’s Cooking – Bo Vien – Vietnamese Beef Meatballs

uyen thy cooking bo luc lac

Bo Tai Chanh – Uyen Thy’s Cooking – YouTube

uyen thy cooking bo luc lac

Cám ơn cô Uyen Thy da trưng bày nhưng món ăn tuyêt vơi cua nươc Viet Nam o hai chúng tôi video ma cai bung cu keu ro ro roooooo,boi vi doi

.

Bep Nha Ta Nau, BNTN, Uyen Thy s Cooking, Cooking Show, Mon An Viet Nam, Banh Bao Chi#i3HBgN0Dhy8How to make spicy Vietnamese beef stew or thit bo kho. A common type of clear noodle dish in Vietnamese cooking. You can enjoy this thit bo kho spicy beef stew withBep Nha Ta Nau, BNTN, Uyen Thy s Cooking, Cooking Show, Mon An Viet Nam,Vit Nau Chao#mIXDQ8bCgas11-30-2009 Uyen Thy’s Cooking – Bo Vien – Vietnamese Beef MeatballsCám ơn cô Uyen Thy da trưng bày nhưng món ăn tuyêt vơi cua nươc Viet Nam o hai chúng tôi video ma cai bung cu keu ro ro roooooo,boi vi doi .

Món ăn chay bổ dưỡng

Rau củ ngũ sắc xào hạt điều

Nguyên liệu:

-Cải thìa: 300gr

-Củ năng: 100gr

-Cà-rốt: 100gr

-Hạt điều rang: 50gr

-Đậu Hà Lan: 100gr

-Bắp non ½ hộp

-Nấm đông cô tươi

-Gia vị gồm: dầu hào chay, nước tương, muối, đường, dầu ăn.

Cách chế biến:

Sơ chế các nguyên liệu

Cải thìa rửa sạch, cắt đôi.

Củ năng chẻ đôi.

Cà-rốt cắt hình vuông to.

Nấm đông cô làm sạch cùi nấm.

Đậu Hà Lan làm sạch.

Luộc sơ các nguyên liệu, cải thìa luộc riêng.

Bắc chảo làm nóng, cho dầu vào.

Đưa các nguyên liệu đã luộc xào thơm, sau đó nêm nếm rồi lấy cải thìa trang trí xung quanh.

Rắc hạt điều lên mặt.

Cải thảo tiềm nấm đông cô (4 người ăn)

Nguyên liệu:

-Cải thảo: 1 bắp nhỏ 500 gr

-Một hộp đậu hũ non 100gr

-Nấm đông cô: 8 cái

-Gia vị: nước tương, muối, đường, dầu ăn

Cách chế biến:

Đậu hũ thái thành miếng, bắc chảo dầu, chiên nóng khoảng 800, chiên vàng đều.

Cải thảo thái nhỏ, chia thành từng bắp.

Nấm đông cô ngâm nước lạnh 1 tiếng.

Lấy nấm và cải luộc sơ qua nước sôi, sau đó bỏ cùng đậu hũ vào thố, nêm nếm gia vị đã có, rồi cho nước sôi vào.

Xong đậy nắp lại, cho vào nồi, hấp khoảng 2 tiếng, vớt ra đĩa.

Đậu hũ sốt bí đỏ kim châm

Nguyên liệu:

-Đậu hũ non 1 hộp

-300gr bông cải xanh

-100gr nấm kim châm

-100gr bí đỏ

Gia vị: muối, đường, dầu ăn

Cách chế biến:

Bí đỏ làm sạch, luộc mềm, dùng máy xay sinh tố xay nhuyễn thành sốt.

Bông cải xanh cắt nhỏ, rửa sạch luộc chín để trang trí xung quanh.

Đậu hũ cắt thành miếng, luộc sơ, bắc chảo dầu, làm nóng, cho nấm kim châm đã làm sạch xào sơ.

Sau đó cho sốt bí đỏ vào nêm nếm rồi cho đậu hũ vào, xào chín, đổ ra đĩa.

Tiếp theo trang trí bông cải xanh xung quanh, cho thật đẹp mắt.

Mì U-don xào nấm

Nguyên liệu:

-300gr mì U-don

-100gr cải thảo

-100gr nấm đông cô tươi

-100gr nấm kim châm

-50gr nấm rơm

Gia vị: muối, đường, dầu ăn, dầu hào chay, nước tương

Cách chế biến:

Mì U-don luộc sơ để chuẩn bị.

Các loại nấm sơ chế, làm sạch, cắt nhỏ.

Cải thảo cắt sợi, rửa sạch.

Bắc chảo dầu lên, làm nóng, bỏ các loại rau cải và nấm đã sơ chế vào xào cho thơm.

Sau đó nêm nếm, cho mì U-don vào xào chung. Cuối cùng vớt ra đĩa dùng.

Theo – Thanh Niên

Từ khóa bài viết: “”Món ăn chay bổ dưỡng””

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