Bánh Bò Nướng (Honeycomb Cake)

Preparation

1. Step 1

   Arrange a rack in the center of the oven and put a 9½-inch nonstick Bundt pan on it. Heat the oven to 325 degrees.

2. 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.

3. Step 3

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

4. Step 4

   Set the sieve over the dry ingredients and pour in the wet ingredients, whisking them through the sieve as needed to help the mixture pass through. Using the whisk, gently stir together the dry and wet ingredients until combined. Pour the batter through the sieve into the other bowl, whisking if needed to help it go through. Repeat the sieving two more times, going from one bowl to the other.

5. Step 5

   Pull the rack with the hot Bundt pan out of the oven and drop the butter into the pan. Use a pastry or silicone 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 the edges.

6. Step 6

   Bake for 45 minutes, then remove the foil and bake for 45 minutes longer, or until the top is browned and a 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.

7. Step 7

   Cool completely, then slice into ½-inch-thick wedges to serve. The cake tastes best when served the same day, but keeps for up to 2 days in an airtight container at room temperature.