Pandan Honeycomb Cake (Banh Bo Nuong) by Chercreations

Ingredients

• 6 medium-sized eggs
• 200g (1 cup) granulated sugar
• 1/4 tsp salt
• 240ml (1 cup) coconut milk
• 1 tbsp pandan extract
• 160g (1.25 cup) tapioca starch
• 40g (1/4 cup) rice flour
• 1 tsp double-acting baking powder
• 2 tbsp melted coconut oil

Instructions

1. Preheat the oven to 165°C (325°F) and place a 9-inch aluminum cake pan inside to preheat.
2. Whisk sugar, salt, coconut milk, and pandan extract in a pot over medium heat until dissolved, then cool to room temperature.
3. Lightly poke 6 eggs with a fork in a large bowl, then stir in the cooled coconut-pandan mixture.
4. Sift in tapioca starch, rice flour, and baking powder, stirring gently with a spatula just until hydrated.
5. Pass the batter through a fine-mesh sieve to remove lumps, stir in melted coconut oil, and let rest for 10 minutes.
6. Pour the batter into the hot, ungreased aluminum pan and bake for 1 hour.
7. Remove from oven and invert the pan onto a cooling rack to cool completely before slicing.