Pandan Honeycomb Cake (Banh bo nuong)

Hello Foodie!
HAPPY MARCH! Welcome to another SouthEast Asian dessert recipe! Honeycomb Cake: also known in Vietnamese as Banh Bo Nuong and Bika Ambon in Indonesia. Pandan honeycomb cake is a very popular Vietnamese dessert as well as an Indonesia dessert called Bika Ambon but made slightly different from the Vietnamese version. It has a nice honeycomb like crumb after it's done baking. The texture is spongy but soft on the inside; chewy and slightly crispy on the outside. It's sweet, coconutty, and has a hint of pandan flavoring. It's quite a unique but also pleasant dessert. In Indonesia, instead of the beautiful green pandan color, it's made with turmeric which gives it the beautiful golden yellow color. It's also flavored with kaffir lime leaves, lemongrass, and other spices. Quite different from the pandan honeycomb cake but it still has the unique honeycomb shape in the middle.

Today, I'll be showing you how to make the Vietnamese version, pandan honeycomb cake. Simple ingredients but it can be quite technical. Hopefully you can try out this recipe and get the results you want. Trust me, I've tried lots of different recipes and have failed at least 3 times. This one has been my charm. Happy baking! :)

#CHawjCreations #glutenfree

WRITTEN RECIPE HERE:
http://chawjcreations.com/2020/03/04/...

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Ingredients:
2 cups tapioca flour or starch (265 grams)
1/4 cups rice flour (34 grams)
1 Tbsp double acting baking powder (NOT single acting) (15grams)
1 (14 fl oz) can coconut milk (I use Aroy-D brand) (400ml)
1 1/4 cups sugar (260grams)
1 tsp salt (6grams)
1 tsp pandan extract or more (6grams)
6 eggs (room temp)
2 tbsp melted coconut oil (or other neutral oil of your choice) (26grams)