HONEYCOMB CAKE - Banh Bo Nuong Helen's Recipes

Ingredients
200 ml coconut milk 7 fl.oz.
200 g sugar ( 7 oz/ 1 cup)
1 pinch of salt
tsp pandan extract
6 eggs eggs
240 g tapioca starch (8.5 oz / 2 cups)
2 tsp single-acting baking powder (eg. Alsa brand http://amzn.to/1dYUnKD)
Optional: 1 pack vanilla sugar 11g (or 1 tsp vanilla extract)

Nguyn liu
200 ml nc ct da
200 g ng
1 t mui
mcf nc l da
6 ci trng
240 g bt nng
2 mcf bt ni
1 ng vani nh)

**Do NOT use double-acting baking powder, only single-acting (eg. Alsa brand http://amzn.to/1dYUnKD) works. Difference: Single-acting works once when it gets wet. Double-acting works twice: first when it touches a liquid and then again when it is heated.
**The cake tastes the best freshly out of the oven. It can be stored for 1-2 days by wrapping in plastic wrap. If you serve it on the next day, microwave for about 15 seconds.
**Making this cake might look easy, but it is also easy to FAIL. Please follow the measurements and instructions closely, otherwise the cake might not have the honeycomb texture, or collapse. Check out my blog to find out why your cake collapses!
** The cake tastes very good with pandan extract, but you can replace pandan extract with other flavour.

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