RECIPE | Pandan Honeycomb Cake (Banh Bo Nuong)

Guess what guys? I'm about to post a semi-failed recipe. Bánh Bò Nướng is another chewy (pandan optional) Vietnamese snack/dessert. Its most distinguishing feature is its honeycomb-like texture...which I unfortunately failed to reproduce here :( It was still delicious, however, so I decide to share the recipe with you anyway along with some tips in the hopes that one of you will have luck making this! This recipe is from my Chinese tutor's father, who worked as a Vietnamese pastry chef in France.

*Note: I was making a double batch when I took photos, so don't flip out if your ingredients are significantly less!

Honeycomb-less honeycomb cake? :(

RECIPE | Pandan Coconut Mochi

I made Pandan Coconut Mochi for Chinese New Year a couple weeks ago. For those of you unfamiliar with pandan and mochi, this probably looks like an unappetizing squishy green blob...but I assure you that this is absolutely amaazing!

Pandan comes from extracting the leaves of the Pandan plant and its flavor is somewhat like a mixture of vanilla and coconut. Mochi is typically an Asian sweet made with glutinous rice flour with a springy, chewy texture.

Traditionally coconut mochi lies more along the Vietnamese spectrum of sweets and usually doesn't include the pandan. Feel free to omit it if you wish though I personally think the pandan brings out the flavor of the coconut as well :)