PONDAN ハニカムパンダンケーキ用粉 412 グラム

I would buy again. I didn’t do the extra lime leaf steps. Just mixed the yeast into a savoy coconut milk can then mixed into the egg, butter and added the flour. No extra sugar needed. I then buttered a Bundt pan and baked at 320 degrees F for 45 min. Turned out pretty good with the sour (chua) taste of banh bo nuong from vietnam.

First attempt and it turned out great!! Though, it’s a little sweet for my taste.

My husband loved the pendants I made with this mix :)

Oh Lord ! Have been looking for the whT called Pok Tong Ko.... It's phenomenal and yummy ...

I tried making this from scratch before and it was a failure. This mixture was exactly what I needed and is pretty forgiving. I accidentally added the wrong number of eggs and omitted the pandan leaves but it still tasted great! 10/10 would recommend.

Taste delicious!!!