RecipeDB

Cooking in progress....

Banh Bo Nuong ( Vietnamese Honey Comb Cake)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1780.08
Energy (kCal)159439.58
Carbohydrates (g)3348.5425
Total fats (g)16674.93
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves. | 2. Sift the starch and baking powder together. | 3. Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use. | 4. Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks. | 5. Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan. | 6. Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out. | 7. Let it cool for a little before cutting. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tapioca starch 2 cups - - - -
    coconut cream 200 158400.0 3192.0 1742.4 16646.4
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    egg 6 429.0 2.16 37.68 28.53
    baking powder 2 1/2 teaspoons 6.095 3.1855 0.0 0.0
    pandan leaf extract 2 tsp - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition