Steamed Vietnamese Honeycomb Cake

This steamed Vietnamese honeycomb cake is light, springy, and beautifully airy with its signature web-like crumb. It has a gentle sweetness from honey, a soft coconut aroma, and a pleasantly chewy texture that makes every slice irresistible. This is a medium-difficulty recipe that relies on good fermentation and careful steaming rather than baking. From start to finish, allow about 2 hours including resting and steaming time.

Ingredients

For the cake batter

• 200g tapioca starch
• 150ml warm water
• 120ml coconut milk, full fat
• 80g runny honey
• 2 large eggs, at room temperature
• 2 tsp instant yeast
• 1 tsp vanilla extract
• 1/4 tsp salt

For greasing the tin

• Neutral oil, for brushing

How to Make Steamed Vietnamese Honeycomb Cake

• Prepare the steamer: Fill a large steamer or deep pan with water and bring it to a steady boil. Wrap the lid with a clean cloth to prevent condensation dripping onto the cake.
• Mix the wet ingredients: In a large bowl, whisk the warm water, coconut milk, honey, eggs, and vanilla until smooth and well combined.
• Add the dry ingredients: Sprinkle in the tapioca starch, yeast, and salt. Whisk gently until the batter is smooth and free from lumps.
• Rest the batter: Cover the bowl loosely and leave the batter in a warm place for 45 to 60 minutes until bubbles form on the surface.
• Prepare the tin: Lightly oil a 20cm round cake tin. Stir the batter gently once to release large air pockets, then pour it into the tin.
• Steam the cake: Place the tin into the steamer, cover, and steam over medium heat for 35 to 40 minutes until fully set and springy to the touch.
• Cool before slicing: Remove the cake from the steamer and allow it to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.

Tips

Why does my cake collapse after steaming?

This usually happens if the lid drips water onto the surface or if the cake is under-steamed. Always wrap the lid and steam until fully set.

How do I get the honeycomb texture?

Good fermentation is key. Make sure the batter rests until visible bubbles appear before steaming.

Can I reduce the sweetness?

Yes, you can reduce the honey slightly, but keep enough to support yeast activity and structure.

Serving Suggestions

• Serve plain with tea or coffee
• Drizzle with extra honey before serving
• Pair with fresh tropical fruit

Storage

Room temperature

Keep in an airtight container for up to 1 day.

Refrigerator

Store for up to 3 days. Warm slices slightly before serving for best texture.

Freezing

Freeze sliced portions for up to 1 month. Thaw at room temperature before reheating gently.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 6g
• Saturated fat: 4g
• Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs