Honeycomb cake – Bánh Bò Thốt Nốt Nướng

This cake showcases the fragrant palm sugar and the cooking technique that results in the honeycomb texture. Made with palm sugar, coconut milk, egg and tapioca starch, this cake is soft and gooey and is gluten free by design. Ghee is used for greasing the pans so there is a negligible amount of dairy. If you take it home, remember to heat it for 30 seconds in a microwave oven to soften it up again, slice it up and dip it in our coconut milk for the extra creaminess.