Banh bo nuong (honey comb cake)

Name: Banh bo nuong (honey comb cake)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: En
Ingredients: -2 cups tapioca starch; -200 ml thick coconut milk/cream (200ml = 1/2 can); -3/4 cup sugar; -6 large eggs; -2 1/2 tsp baking powder (single acting, use Alsa or create your own with 2 tsp cream tartar + 1 tsp baking powder); -2 pandan leaves and 1/2 tsp extract

Main Dish

4 servings

Very Easy

1 h 10 m

Here a receipt easy to realize! it is delicious and perfect to be shared between family!

Ingredients

2 cups tapioca starch
200 ml thick coconut milk/cream (200ml = 1/2 can)
3/4 cup sugar
6 large eggs
2 1/2 tsp baking powder (single acting, use Alsa or create your own with 2 tsp cream tartar + 1 tsp baking powder)
2 pandan leaves and 1/2 tsp extract

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Preparation

Preparation25 min

Cook time45 min

Bring the coconut milk, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Sprain the mixture.
Sift the starch and baking powder together.

Turn on the over and preheat to 350' F. Brush some oil on the pan and heat the pan in the over 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 syrup and give it a few stir. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now Strain it in the heated pan.
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.