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  • Honeycomb Cake – Eggless / Vegetarian Recipe (Banh Bo Nuong Chay)

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  • Eggless, Vegetarian and Gluten-free, this baked Honeycomb Cake is scrumptious and does not sacrifice taste! Try this easy no-fail recipe to make a deliciously moist, chewy cake with lots of beautiful honeycomb.

    Written recipe: http://runawayrice.com/desserts/honeycomb-cake-eggless-vegetarian-recipe

    Tools used in this video:

    Pyrex Prepware 8-Cup Glass Measuring Cup with Lid https://amzn.to/2I5iycJ

    ExcelSteel Tricolor Silicone Whisk, 8-Inch https://amzn.to/2DSny1T

    Baker’s Secret 1114421 Essentials Fluted Tube/Bundt Pan https://amzn.to/2ujmYKN

    Wilton 2105-9104 Perfect Performance Round Cake Pan, 8 by 3-Inch https://amzn.to/2ITLPZa

    Ontel Hot Hands Heat Resistant Silicone Gloves Mitts https://amzn.to/2IQCukH

    Nordic Ware Round Cooling Rack, 13 Inch Diameter https://amzn.to/2ujo4WV

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    1 package (2 1/4 tsp) active dry yeast
    1 tsp sugar
    1/4 cup warm water, 100 F
    2 1/2 cups rice flour
    1 1/2 cups tapioca starch
    2 cups warm water, 100 F
    1 cup coconut milk
    1 cup sugar
    1 tsp Pandan paste
    1 tsp vegetable oil

    Yields: 8 servings

    Nguyên liệu:

    2 1/4 m. cà phê (7 g) men nở (active dry yeast)
    1 m. cà phê đường
    60 ml nước ấm, 38 c
    290 g bột gạo
    180 g bột năng
    480 ml nước ấm, 38 C
    240 ml nước cốt dừa
    200 g đường
    1 m. cà phê tinh dầu lá dứa (Pandan paste)
    1 m. cà phê dầu ăn

    Cho: 8 phần ăn


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    I pay out-of-pocket so that you can enjoy these recipe videos for free! If you’d like to support RunAwayRice, simply use this link when you buy things on Amazon: http://www.amazon.com/?tag=runawayriceyt-20
    That’s all it takes! By using my link when you shop at Amazon, you’re supporting my videos and recipes every time you purchase something — no matter how big or small. With your support, I’ll be able to continue cooking up some really tasty dishes and sharing them with you all!

    Thank you for your support!

    Inner Light Kevin MacLeod (incompetech.com)
    Licensed under Creative Commons: By Attribution 3.0


    Jayne Lyson says:

    Does this recipe get hard if I make 1 day before event? I need to make 1 aluminum foil tray for an event & want to ensure it doesn’t get hard.

    Elaine Ly says:

    Could I use coconut cream instead of coconut milk?

    yushi911 says:

    Wow egg less….love it! No excuse for my husband!

    ニャкошニャ says:

    this looks SO pretty! i love baking, i will definitely try this next time i get rice flour! i only have canned pandan extract, i'll see if it works with that haha. thank you for the video💛

    MARIKO N says:

    cam on co 🙂

    Risala Ahmed says:

    Can i use potato starch instead of corn starch?

    Chopper says:

    Kisses your hands you ma'dam looks s o beautiful rawr. ^.*

    Viet Nguyen says:

    Bánh bò hả mn ơi

    Donna Roberts says:

    Beautiful! Bet it tastes great!

    oopsctrlz says:

    Hi, Trang. Can you make a video on how to make ap chao?

    TobiLotta says:

    very nice recipe…. i dont know if you remember me! im jesse and i had a cooking channel named "simplespicykitchen" remember? i learned to make the mooncakes from you and im still making it for me and my family sometimes because we enjoy it. i use to fill it with chestnut cream instead of bean cream and we like it so much this way… greetings fromn switzerland jesse

    A A says:

    thought honey comb is yellow color

    Amby Cakes says:

    Oh this looks so yummy! I’m going to have to try this! Pandan is one of my favorite flavors! ^_^

    Najeeb Sheikh says:

    Hi Trang, excellent video. I also watched your original one from 2013, the one with eggs. I compared the recipes and the first thing that struck me is the completely different quantities AND ratios of rice flour to tapioca starch. How do the differences contribute to their respective textures and tastes? Second, this one is yeasted whereas the other one is not. How does that alter the taste/texture of this one. And lastly, there must be a way to make this eggless one without yeast and just with baking soda like the with egg one, right? And on the flip side, the egg one with yeast and not baking soda? Is it traditionally made with eggs or without, and with yeast or without? Sorry for the many questions… I am really into the science of baking and am just curious, thanks a lot!

    Nanik Listiani says:

    Yummy 💖💖💖💖💖💖☔️

    Valerie V. says:

    Great! Thanks

    darzey says:

    Oh good! I have a bag of rice flour that I didn't really know what to do with. This looks beautiful.

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