Banh Bo Nuong (Vietnamese Honeycomb Cake) - Makes 1 Bundt

 Bánh Bò Nướng (Vietnamese Honeycomb Cake) - makes 1 Bundt

Adapted From: Cooking Therapy 

Ingredients:

• 14 oz coconut milk full fat (or use coconut cream)
• 1 ⅓ cup granulated sugar
• ½ tsp salt
• 1 tsp pandan extract
• ½ tsp vanilla extract
• 5 eggs
• 1 cup tapioca starch
• 1 packet single acting baking powder

Directions:

1. Preheat oven to 350 degrees F. Put the bundt cake pan in the oven to preheat.
2. In a small bowl, use a fine mesh sieve to sift the tapioca starch and baking powder. Set aside.
3. Using a stovetop pot on low heat, mix together the coconut milk, sugar, and salt until dissolved. Set aside and allow to chill back to room temperature.
4. In a separate bowl:
1. Break the eggs, poke the yokes, and gently mix (avoid bubbles).
2. Using a sieve, mix together the coconut milk, sugar, sand salt from Step 3 with the eggs.
3. Incorporate the vanilla and pandan.
4. Incorporate the tapioca starch and salt from Step 2.
5. Using a sieve and spatula, pour the mixture into a bowl making sure to remove all lumps. You may need to repeat this step to ensure a smooth bubble free batter.
6. Retrieve the bundt pan from the oven, use spray butter or oil to lubricate the pan, then pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.
7. Consider turning off the oven but allowing the cake to rest in the open oven for 10-20 minutes.
8. Once done, remove the cake from the oven and flip pan over and let it stand for at least 1-hour or up to 2-hours until it is completely cool.
9. Run a knife around the edge of the cake to release it. Flip it upside down to release the cake from the pan.