Ingredients: 400g Tapioca starch 2 tbsp double acting baking powder 1/4 tsp salt 2 tbsp Rice Flour - (optional) 1 1/3 cup granulated sugar 400 mL coconut milk 1/2 tsp pandan extract 7 large eggs 1/2 tbsp vanilla extract 1 tbsp cooking oil Instructions: 1. Preheat oven to 350 degrees with bundt pan in oven 2. Combine coconut milk and sugar 3. Add Pandan extract 4. In a separate bowl crack all the eggs, and cut the yolks into fourths using scissors 5. In a different bowl combine tapioca starch, salt, baking powder, and optionally rice flour 6. Whisk wet ingredients to the dry mix 7. Add vanilla extract to eggs 8. Add eggs into batter and gently stir using a spoon or rubber spatula, be very careful not to over-mix, no need to fully combine 9. Strain through wire sieve until most of the egg goes through 10. Add cooking oil 11. Take pan out of oven, and spray with cooking spray, and brush it up the sides of the pan 12. Add finished batter to pan, and stir gently with fork 13. Bake for 55 minutes 14. Let rest in open oven for 20 minutes 15. Let cake cool 16. Serve!

I literally tried this twice with other Recipes and I did a horrible job. Third time using yours was a charm! Your tips are so helpful and I just absolutely love the way you show us how to do it and your helpful tips. I’m addicted now.

Finally my honeycomb cake is perfect!! I tried many recipes before but this one will be my go to. I think the best tip was adding the eggs in last. Super happy with the results!

This is the yummiest and most convenient recipe (I’d like to use all my 400ml coconut milk can and the whole 400g tapioca starch bag). Make sure you’re gentle with the eggs and it will turn out perfect. Thank you so much chị Katie. I almost gave up on this before finding your channel.

I just made it twice today! I highly recommend baking it less because it seems like it over baked. Instead of 55, I baked for 45 and let it sit for 20 mins. I found that putting rice flour made it extra delicious! Thank you so much for a great recipe!

Hi Katie, Thank you for sharing your wonderful recipes with us. I've made this several times now, and every time I make this, it's the first desserts that disappeared first!!!😂

Thank you Katie. I tried 3 other recipes and all of them made my cake deflate. Yours was perfect. Thank you.

Made it yesterday using your recipe the cake came out so perfect. With lots & lot of air bubbles that created the honeycomb structure. I used frozen pandan leaves/juice Smell amazing. Thank you for sharing your recipe 🙏👍

Single acting baking powder is also working out really well. The crucial steps that Katie mentioned were all spot on. My cake turned out super delicious with all honeycomb structure. I did add 1 tbsp rice flour Thanks Katie 😍

Made this for the first time and it was delicious!!

Cám ơn bạn thật nhiều nghe! Bạn hướng dẫn và ghi chú thật chu đáo luôn. Chúc bạn may mắn và nhiều sức khỏe 😍😘🥰 mình luôn ủng hộ kênh bạn 👍

I've failed miserably following other people's instructions online. Thankfully I came across your video and finally had a chance to enjoy a beautiful and delicious honeycomb cake!!! So excited to make this for the upcoming holiday parties. 🥰 Thanks so much Katie!!!

Hi Katie! Thank you for sharing your wonderful recipe! I've been making this for about 4 times now and it's always a hit!

My family actually kinda liked it and they don't like anything...I on the other hand loved it and I'm so proud of how it turned out!! Thank you for making this incredible video and sharing this recipe and especially your techniques! 😋🥰

I made this delicious cake and can't get enough thank you

Hi, got to tell you this. It was a success and making more for friends tomorrow. Im vegan today so can only look but can't wait to try tomorrow. Thanks so much

Thank you katie!! This is my favorite tutorial of all time. I tried others but no luck! Until I found you🙂

Hi Katie! I have tried several other recipes to make this cake and failed miserably until I came across your KZfaq. Thanks to you I was able to make the cake successfully first time around. I love this cake but never able to make it before, I have made this cake 3 times now and each time I find it so easy to make. Thanks Katie!

Good morning Katie. Finally I managed to get the honeycomb texture. I didnt use double acting baking powder, but 1 tsp baking soda and 2 tsp cream of tar tar and it turned out very well. Thanks for help. I will try using dbl baking powder and hope to get the honeycomb texture.

Công thức này thật chuẩn, mình làm 2lần đều thành công! 🌹🌹

Literally works everytime time❤️ tried other recipes and I've failed miserably.

Hi! I tried this tonight and it turned out perfectly. Thank you!

This worked! Thanks Katie for the easy to follow recipe!

my cake came out so good!!! cảm ơn chị!

NICE VIDEO THANKS FOR SHARING

Fantastic recipe! Came out perfect! Thank you!

I have tried a few recipes and Katie’s recipe is the simplest yet with big success. Even got Mr. Pham 👍👍 (he is super picky when come to bánh bò and bánh bò nướng). Thank you Katie for sharing your fail proof recipe Sis! The cake is soft and fluffy with lots of air pockets (honeycombs). 🥰😘😋

After several failed attempts, it came out perfect using your recipe!! Thank you Katie!!

Thank you for your video instruction!! It turned out amazing! Really fail-proof! ☺️☺️

Thank you for your prompt reply. I am going to bake the honeycomb cake now!!!

my cake overflowed and i was worried.. but IT STILL CAME OUT GREAT!!!! THANK YOU :D

Thanks chi! Smell so good my husband woke up from his nap😂

T y for sharing looks yummy next time can show us how to make Bot ban Bow 🙏🙏❤️💕❤️✝️🍇🙏🙏🙏

Luv this! You’re awesome🎉❤

Your cake is beautiful..you also looks cute..tq for the recipe...

Great video Em! Katie dễ thương qúa đi. I will definitely give your recipe a try sis. I have tried 3 recipes from KZfaq, they all failed either very little honeycomb or with strong egg scent. I like how simple you share your techniques too sis. Keep up the good work Em!

Love how you show step by step! I can’t wait to try out all of your recipes!

First time making it and it was a success!!! Thank you so much.

Fantastic tutorial! You explain very well. Cant wait to try this recipe. I have tried many recipes and most unsuccessfully. It flattened or not much servings.

I followed the recipe to a tee and it came out perfect on my first try! I love how easy and simple this recipe is!

OMG, I just tried! My Pandan essence is not paste form and very liquid-y, so mine didn't turn out green, but it tastes great with wonderful texture! Thank you for the easy to follow recipe!

Hi Katie, I am going to try your recipe next after randomly succeed and failed with other recipes. Wish me luck and looks like you can do with a camera man, haha

Hi chi! I made it yday and it came out delicious and gorgeous. The only problem is the cake was slightly lopsided even though I mixed it w the fork beforehand. Do you have any tips?

I Succeeded

Hi Katie, did you bake with the fan or without the fan? Thank you in advance!

Hi!!! I tried it and this turned out perfect! Thank u !

rất tuyệt! e làm theo và rata thành công ạh!! cám ơn chị

Hi Katie! This is definitely a fool proof recipe, as I made this for the first time with great success (and have made multiple times since)! Wondering how far ahead I can make the cakes? If I make the night before, is it okay to serve the next day,

Love this recipe! Tried it and it turned out great! Looking forward to making it again

Awesome. Thank you dear♥️🙏♥️

Thanks for the video. Your recipe is fail proof Katie!

Hi Katie! I still follow your recipe when my mom requests bánh bò nướng, and it hasn’t failed yet! Have you ever made this in a smaller pan? I’d like to make smaller-sized bundt cakes instead of one big one and wanted to see if you’ve tried before.

Thank you for the video. I can’t wait to try it as I have failed in the past. Where did you find your mesh strainer that you use before putting it in the hot pan?

If I use loaf pans instead, would cooking time be the same? Also would a muffin pan work and would it be the same time? I tend to like the outer part of the cake and I think a muffin pan would be great to get the most of that 😅

Beautiful cake !

Just wondering if you know the difference between the double acting and Alsa baking powder. My first couple tries according to your instructions turned out good but my last try couple days ago did not turn out great. It must be because I cooked it on the very bottom rack.

I followed this recipe exactly, but my cake turn out eggy, brown and did not taste good. Used another recipe the prior time and it was great.

Great video Thank you!

`hi Katie Very good video compare to the last one. Hope u have a lot more coming. I tried the cake it came out good But not as good as your., I used regular baking settings. Did u use convection baking at 350 or 325. ? I will retry it Thx u

Tried you method and it worked!!! lots of honeycomb for sure!!!

I love banh bo!

I try twice the frist one it's ok the shape but this time I put to other molding container one out like a volcano shape or kiss chocolate 🤔same procedure I did why like this!

Thank you for this recipe! I finally perfected this. I am planning to bake 2 of these for Tet. Would you happen to know if I can bake 2 at once or not? If so, would it be the same cooking time or longer? Thank you, and Happy Lunar New Year!!!

This will be my fifth attempt!! All others blew up like a souflee and then fell flat and dense. Hoping this will work!!

What is this supposed to taste like? I tried it and got the honeycomb effect but not to thrilled with the taste of this cake

Hi Katie So the bag tapioca you used is 425gr ? If I like to add rice flour should I take some out some tapioca flour ? Thx in advance

good recording,,, good presentation

Hi, I want to try to make this cake using my air fryer, it’s 1750 watts. Can you please tell me what temperature I should preheat and bake the bake and for how long I should bake it?

Nếu dùng lá dứa tươi, phải cần bao nhiêu ML nước lá xây?

I tried your recipe and it works. Even though it is not as pretty as yours. 😀 I forgot to spray the pan but no problem because the pan is none stick bundt pan. If I want to make it less chewy, how much rice flour should I add in? Thank you for sharing your recipe.❤️

can you show us bag of Pucketts tapioca picture? What’s look more detailed.

Hi Katie, 1st time making it today and it turned out perfect. However, my Mom is saying it's a bit too chewy for her, so what can I add to make it not so chewy? Thank you!

Khi xịt dầu vào khuôn là khuôn nóng hay khuôn nhiệt bình thường vậy chị ?

My cake still came out unevenly. Is there any tips to avoid that? Thank you

I gonna try this.tried so many time but didnt come out right

Mine is nice and puffy in the often but when I let it sit in the oven with door a little open, the cake deflated. What is the trick to keep it puffy?

Hi Katie. I have one question 1) Each tapioca starch bag weighs 400 grams. So you are saying we need to add 25 grams more, right?

Katie, I don’t know what happened. I used ceramic pan instead metal%%% I follow every steps. It turned up beautiful two years ago. Help me.

Hello Katie! I made your recipe and it came out so good! However, the crust was a bit flaky...I think maybe my oven is too hot. How can you tell when it is ready?

How come everyone uses single acting baking powder but you use double?

Hi Katie, Do you cook it on the bottom rack or middle rack? Thanks!

Sisters look yummy

I want to clarify. 2 tablespoon of baking powder?! Not teaspoon. Most recipes I see say teaspoon.

Hi chi Katie, I use convection oven (breville oven) since I don’t have the regular oven. What is recommended temperature you would recommend? Also my first batch came out great honeycomb straight texture on bottom but it start to look like honeycomb circle texture on top . What would it be? Thank you for your help

Hi Katie, I am Esther from Singapore. Do you use the bottom fire throughout the baking process?

very odd. the first time i tried your recipe it came out pretty good. It was very ugly because I didn't have the bundt pan. Second time i tired, it came out horrible. The only thing I can think of that I changed was the temp of the coconut milk. It was in the fridge and cold when I poured it in. Do you think that could have played a role? The flavor was right but no honey comb at all. :(

Good Morning Katie, Did you receive my email with picture of my cake which was sent 2 days ago? I am really at my wits end , I just couldnt get the honeycomb texture. Where should I place the pan - bottom or middle layer of oven and should the oven be bottom and top fire Does the pan need to be heated before baking, cause I came across a recipe that pan was not preheated with oven. It was greased with oil, batter poured in then put into oven to be baked. The ingredients were combined all together and the cake turned out well!!!!

hi this looks so good! is it chewy or more dense? and is it on the sweeter side or more bland?

Love you

What pan are you using to bake? How many inches?

Why is cake down small er when I leave 20 minutes after cook?

Excuse me, should I use 425g tapioca flour or 400 according to your recipe

I wonder y the cake shrink so such after it get cool ( I can say 20% smaller) I did put 2 Tp of rice flour ? Any suggestions?

Hi Katie - You said 6 eggs, but I see 7 in the video. So how many eegs should I add? thanks.

Hiiii! If I don’t have pandan extract, can I use brown sugar or vanilla extract instead?

Can you give the recipe with the rice flour?

Hi Katie I can't find the double acting baking powder what can I use instead ? I m waiting for your reply thank you 😊

Fanstactic ymmmy 👍👍👍

What size bundt pan do you use? And also what did I do wrong if the bottom half (layer that becomes the top once flipped) has honeycomb structure but the top have is all congealed and looks like steam layer cake?

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