Honeycomb Cake (Banh Bo Nuong)

- Preheat the oven to 350°F (no fan=not convection) with nonstick baking pan on 2nd lowest shelf
- cut pandan leaves to small pieces and blend with 1/3 cup water
- strain with a cheese cloth, squeeze all juice out
- add coconut cream to make 1 1/3 cup
- add food coloring if desired (3drops of yellow + 5 drops green)
- mix well
- crack 7 large eggs, at room temperature
- break yolks and very lightly mix (do not overbeat)
- pour in pandan/coconut mixture

- add following dry ingredients : tapioca flour, rice flour, sugar, salt, and baking powder
- mix till well combined using whisk
- add egg mixture to dry mixture
- mix it together till flour mostely disolves, 2-3 mins
- strain mixture using whisk
- add melted butter, save some butter to grease the baking pan
- pour in batter, bake for 50-55mins, test with bamboo skewer, if clean its ok, if not bake longer.
- turn off, and leave cake in for 20 mins with door open
- flip upside down and remove cake, let cool completely.
- use plastic knife to help remove the cake

https://www.thebethkitchen.com/vietnamese-honeycomb-cake-banh-bo-nuong/?fbclid=IwAR35W3TBme7SXdzwRQj4EeLIrlQ5oS9d6x7jTBQzXgzkDDurqOXeUXmZoFI

https://www.youtube.com/watch?v=KkNxKX2vZWk

* If you can't find Rumford baking powder, then please use this homemade baking powder instead:
Into a small bowl combine 2 tsp cream of tartar + 1 tsp baking soda + 1 tsp tapioca starch or cornstarch. Mix together thoroughly, then measure 3 tsp of this mixture. Use 3 tsp of this mixture in place for the amount of baking powder call for in the recipe. All other ingredients must stay the same.

*Use bundt pan, it'll give better result than regular square, rectangle pan. Less chance of flop side cake. Also do not use a tube pan that has a removable bottom. Also, make sure the pan is hot and well grease with butter or oil even with non stick pan and make sure your baking powder is fresh.