Bánh bò nuong (honeycomb cake)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1) arrange a rack in the center of the oven and put a 9 1/2 inch Nonstick bundt pan on it. heat the oven to 325 degrees.

Step 2

Set a sieve over a large bowl and add the tapioca starch, rice flour, and baking powder to it. whisk the dry ingredients until they're all sifted through.

Step 3

Set the same sieve over another large bowl. Crack the eggs into it and break the yolks with a whisk. Slowly whisk the eggs clockwise until they all run through this sieve. Add the coconut milk, sugar, oil, salt, and pandan paste to seived eggs and stir slowly with the whisk until smooth. Whisk gently throughout so as not to create too many air bubbles, which can cause the cake to sink.

Step 4

Set the sieve over the dry ingredients and pour in the wet ingredients whisking them through the sieve, as needed to help mixture pass through using the whisk. Gently stir together dry in wet. Ingredients until combined. Pour the batter through the sieve into the other bowl. Whisking to help it get through repeat 2 more times going from bowl to bowl.

Step 5

Pull the rack with the hot bundt pan out of the oven and drop butter into the pan. Use a pastry brush to spread the butter over the inside of the pan. Then, immediately pour in the batter. Lay a sheet of foil on top of the pan without crimping.

Step 6

Bake for 45 minutes. Then, remove foil and bake for 45 minutes more until top is browned and cake tester comes out clean. Cool in the pan on a rack for 10 minutes, then use a rubber spatula to nudge the edges away from the pan. Carefully flip the cake onto a rack

Step 7

Cool completely.Then, slice into thick wedges to serve. The cake tastes better when served the same day, but keeps for 2 days in an airtight container at room temperature.