Banh Bo Nuong ( Vietnamese Honey Comb Cake) - cooking recipe

Ingredients

2 cups tapioca starch
200 ml coconut cream (200ml = 1/2 can)
3/4 cup sugar
6 large eggs
2 1/2 teaspoons baking powder, single acting
2 pandan leaves and 1/2 tsp extract

Preparation

Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
Sift the starch and baking powder together.
Turn on the oven and preheat to 350\u00b0F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
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.
Bake at 350\u00b0F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
Let it cool for a little before cutting.