Vietnamese Honeycomb Cake – Banh Bo Nuong

This cake has a chewy texture with nice pandan aroma. I also made the air fryer version. I'll post the recipe once I transfer the photos from my camera to my computer.

Vietnamese Honeycomb Cake – Banh Bo Nuong (No butter - I run out of supply :))
Author: Neliza Ly
Ingredients:

• 200 ml coconut milk
• ¾ cup (155 grams) sugar
• ¼ tsp salt
• 7 oz. (200 grams) tapioca starch
• 1 ½ tbsp. (12 grams) rice flour
• 1 packet (11 grams) Alsa baking powder
• 4 XL eggs
• ½ tsp. vanilla extract
• ¼ tsp. pandan paste
• ½ tbsp. pandan juice
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Instructions:

• Preheat oven to 330F.
• Cook coconut milk, sugar and salt over a very low heat. Stir constantly to dissolve the sugar. Remove from stove and set aside to cool completely.
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• Mix tapioca flour, rice flour and baking powder. Sift the mixture and set aside.
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• Break the eggs, whisk slowly and sift using a strainer. Don't beat the egg to much or else the cake will collapse.
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• Combine eggs, coconut mixture, vanilla extract, pandan juice and pandan extract in a bowl. Whisk until just blended.
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• Add dry mixture into wet mixture. Mix until the batter is well blended.
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• Spray the bundt pan with vegetable oil or brush with melted butter.
• Pour the batter into the bundt pan through a strainer. Place the pan into the middle rack.
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• Bake at 330°F for 45 minutes.
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• Remove the cake from the oven and invert the mold immediately. Allow to cool down before unmolding the cake.
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• Cut out a slice and enjoy. Save the rest in the fridge and reheat for 30 seconds.
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