Banh bo nuong (honey comb cake)

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

• 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.
• Let it cool for a little before cutting.

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