Ube Honeycomb Cake
This ube honeycomb cake is a modern take on the beloved Vietnamese Bánh Bò Nướng. Infused with the rich, nutty flavor of ube and a hint of coconut milk, this cake features a vibrant purple hue and a mesmerizing honeycomb-like interior! Baked with tapioca starch, it boasts a delightfully chewy, springy texture with a lightly caramelized crust. Perfectly sweet and subtly floral, it’s a beautiful fusion of tradition and taste! Visit groovyfoodiess.com for more of Sarah's recipes!
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 12 servings
- 10 large eggs
- 1 ½ cups sugar
- ¼ cup ube extract, or to taste
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 1 (13½-ounce) can of unsweetened coconut milk
- 3 cups tapioca starch
- ⅓ cup glutinous rice flour
- 2 teaspoons baking powder
- 2 tablespoons vegetable oil, divided
Nutrition Info
- Calories 338
- Fat 12g
- Carbs 50g
- Fiber 1g
- Sugar 15g
- Protein 6g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Whisk together the eggs, sugar, ube, vanilla, and salt in a large bowl (add more or less ube for your color preference) for about 1 minute, until everything is dissolved. Pour the mixture through a fine mesh strainer into a separate large bowl; discard solids.
- Stir in the coconut milk. Sift in the tapioca starch, glutinous rice flour, and baking powder, then whisk thoroughly to combine. Pour the batter through a fine mesh strainer into a separate bowl; discard solids. Stir in 1 tablespoon of the oil.
- Grease a 12-inch Bundt pan with the remaining 1 tablespoon oil. Pour the batter into the prepared Bundt pan.
- Bake for about 45 minutes, or until a fork inserts easily into the cake.
- Let cool on a wire rack for about 20 minutes, then slice and serve. Store the cake in an airtight container in the fridge for up to 4 days.
- Enjoy!
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