Banh Kep To Ong (Coconut Honeycomb Waffle Cake) Recipe
Sweets and drinksBaked GoodsVietnamAbout 45 minutes
Banh kep to ong comes out golden brown with an open honeycomb surface and the scent of coconut milk. The tricky part is the mold, since an unevenly heated one sticks and never opens the honeycomb.
The mold heats over medium and takes a thin brush of butter before the batter goes in. A ladleful spreads across the whole surface, then the lid closes and the cake bakes 3 to 5 minutes until fragrant.
This batch weighs about 916g, at roughly 207 calories per 100g. They are crispest straight out of the mold.
Method
Crack 3 eggs into a large bowl, add 90g kOBE Monk Fruit Blend and 1/4 teaspoon salt, and whisk until combined and pale yellow.
Add 250ml unsweetened oat milk and 100ml coconut milk to the egg mixture and stir well.
Sift 250g all purpose flour and 1 teaspoon baking powder into the bowl, mixing gradually to avoid lumps.
Add 50g melted unsalted butter and 1 teaspoon vanilla, then stir gently until the batter is smooth.
Set the honeycomb mold on the stove, heat it over medium and brush it with a thin layer of butter.
Ladle just enough batter into the center of the mold and spread it to cover the surface.
Close the lid and cook over medium heat for about 3 to 5 minutes until golden brown and fragrant.
Lift the cake out and cool it on a rack to keep it crisp.
Tips
The mold has to be evenly hot before the batter goes in so the cakes cook through and release cleanly.
Less batter gives a crisp cake, more gives a soft one.
Whisk the milk and coconut milk into the eggs before sifting in the flour, since the other order leaves lumps.
Rest the batter about 15 minutes before it goes into the mold for a smoother batter and a better honeycomb.
Cool the cakes on a rack rather than stacking them, since a stack steams itself soft.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.