Name: Bánh Bò Nướng (Pandan Honeycomb Cake)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 10 to 12 servings
Cuisine: asian
Ingredients: 4 teaspoons plus 1/2 teaspoon neutral oil, such as vegetable or canola oil; 1 3/4 cups plus 2 tablespoons finely ground tapioca starch, such as Erawan (see Cook’s Note); 1 tablespoon plus 1 teaspoon finely ground rice flour, such as Erawan; 1 1/3 cups (two 5.4-ounce cans) unsweetened coconut cream; 1 1/3 cups granulated sugar; 1 1/2 teaspoons pandan paste, such as Butterfly (see Cook’s Note); 1/2 teaspoon kosher salt; 7 large eggs, at room temperature; 2 3/4 teaspoons cream of tartar (see Cook’s Note); 1 1/4 teaspoons baking soda

Directions

Special equipment:

a 12-cup nonstick bundt pan; a small flexible spatula

Position a rack in the center of the oven and preheat to 375 degrees F.
Brush 1/2 teaspoon neutral oil into the bottom, sides and inner tube of a 12-cup nonstick bundt pan. Place the prepared bundt pan in the oven as it preheats while you make the batter.
Whisk the tapioca starch and rice flour in a small bowl until combined. Set aside.
Stir the coconut cream, sugar, remaining 4 teaspoons neutral oil, pandan paste and salt in a medium microwave-safe bowl until combined. Microwave on high, uncovered, stirring occasionally, until the coconut cream melts and the mixture is smooth and warm, about 90 seconds. Set aside.
Lightly beat the eggs with a fork in a medium bowl; keep the tines of the fork under the surface of the egg while you beat to help prevent air from being incorporated. Beat until the eggs are mostly combined with some small strands of the egg whites still present. Pour in all the warm coconut pandan mixture and gently stir with the fork again not breaking the surface of the batter until evenly combined. Stir in about half of the tapioca mixture using the same fork until almost smooth. Stir in the remaining tapioca mixture and stir again until almost smooth with some lumps. Stir in the cream of tartar and baking soda until combined and dissolved. Strain through a fine-mesh sieve into another medium bowl, pressing the batter through and leaving just large lumps behind. Discard the lumps.
Carefully remove the hot bundt pan from the oven and pour the batter into the pan. Hold the bundt pan about an inch above the counter and gently drop it; repeat a few more times to remove air bubbles. Bake the cake until golden around the edges, about 50 minutes.
When baked, turn off the oven, prop the door partially open with a wooden spoon and leave the cake to gently cool down in the oven for 30 minutes. Remove the cake from the oven and let cool on a wire rack until cool enough to handle, about 40 minutes.
Run a small rubber spatula or flexible offset spatula around the edges and around the inner tube area to separate the cake from the pan. Flip the pan over onto a cutting board and give it a firm shake to release the cake. Slice to reveal the honeycomb texture. Enjoy slightly warm or at room temperature. The cooled cake can be stored in an airtight container for up to 2 days at room temperature or up to 5 days refrigerated. Slices of the cake can be microwaved on high until soft, 30 to 45 seconds.

Cook’s Note

If you want your cake to be gluten-free, read the labels on your cream of tartar and pandan paste carefully as some brands may contain small amounts of gluten. For the best texture use only fine tapioca starch, also called tapioca flour, not coarsely ground tapioca or tapioca granules.