Bánh Bò Nướng (Honeycomb Cake)

1-1/4 cups tapioca flour
1/2 cup coconut milk (1/3 can of 16 oz can)
1 bag (11gr) Alsa Brand Single Acting baking powder
6 large eggs or 7 small eggs
1 cup sugar
1/2 teaspoon pandan extract
1/2 bag vanilla sugar powder

Preheat oven and pan at 350F.

Sift the flour and baking powder together.

In a large bowl, gently stir the eggs and sugar with a fork so that no bubbles form (remember to stir just enough to homogenize the whites and yolks with sugar). Over stirring the eggs can cause the cake to be flat.

Then stir in flour mixture, coconut milk.  Break up any lumps with the back of a spoon.

Strain the mixture into another bowl, add pandan and vanilla.

Pour the mixture into the hot baking pan.

Bake it for about 10 minutes then reduce the heat to 300F, and bake for
another 30 minutes or until golden.