Bánh bò nướng is a deliciously soft, chewy cake that's subtly flavored with coconut and a hint of pandan, the tropical herb that gives it its vibrant green color. It's typically found in Vietnamese bakeries but is easy to make at home if you follow a few simple steps. The cake gets its signature honeycombed crumb from the chemical reaction of cream of tartar and baking soda, which creates a generous rise and spongy texture. Preheating the bundt pan will jumpstart this reaction and also help produce the cake's browned, crisped exterior. The technique for mixing the batter is also important since incorporating excess air could cause the cake to collapse. Mixing with a fork and not breaking the surface of the batter will prevent bubbles, and holding the bundt pan about an inch above the counter and gently dropping it a few times will remove any bubbles that might sneak in. The result will be a picture-perfect cake that's fun, impressive and also happens to be dairy-free and gluten-free (see Cook's Note).
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Food Network Kitchen | 2024-12-19
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