Banh Bo Nuong ( Vietnamese Honey Comb Cake)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

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

Recipe

• 1 bring the coconut creme, sugar, and pandan leaves to boil. add in the pandan extract and leave to cool. remove pandan leaves.
• 2 sift the starch and baking powder together.
• 3 turn on the oven and preheat to 350°f brush some oil on the pan and heat the pan in the oven for 3-5 minutes. keep it hot until use.
• 4 use a fork to stir the eggs. remember to stir just enough to homogenize the whites and yolks.
• 5 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.
• 6 bake at 350°f for about 45 minutes, until golden. turn off oven and let cake sit in there for another minute before taking it out.
• 7 let it cool for a little before cutting.