Palm Sugar Honeycomb Cake - Bánh Bò Thốt Nốt

Steps

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1. 1
   In a small saucepan, melt the palm sugar over medium-low heat. Add the coconut milk and stir well until the sugar is completely dissolved. Remove from heat and let cool.
   ▶ ≈0:54
2. 2
   Combine the tapioca starch and rice flour, then sift into the cooled sugar mixture. Stir well to combine.
   ▶ ≈1:10
3. 3
   Crack the eggs into a bowl and beat well. Strain the eggs and combine with the batter.
   ▶ ≈1:19
4. 4
   Add the cooking oil and stir well. Let the batter rest for about 15 to 20 minutes.
   ▶ ≈1:31
5. 5
   Preheat the oven to 170°C for about 15 minutes. Place an empty bundt cake pan in the oven for 10 minutes.
   ▶ ≈1:40
6. 6
   Remove the cake pan and brush with cooking oil to prevent sticking. Place it back in the oven for another 5 minutes to ensure the pan is very hot.
   ▶ ≈1:48
7. 7
   Add the baking powder and baking soda to the batter and stir to dissolve. Quickly pour the batter into the hot pan through a strainer.
   ▶ ≈2:01
8. 8
   Bake at 170°C for 20 minutes, then lower the temperature to 160°C and bake for another 25 to 30 minutes.
   ▶ ≈2:14
9. 9
   When done, turn off the oven and keep the cake inside for another 5 minutes with the oven door slightly open to prevent the cake from deflating due to temperature shock.
   ▶ ≈2:22
10. 10
    Remove the cake from the oven and let cool. When sliced, the beautiful honeycomb structure will be revealed. Serve with coconut milk sauce and sprinkle with roasted sesame for extra flavor.
    ▶ ≈2:35