Vietnamese Pandan Honeycomb Cake

7 ounces coconut cream (I used Savoy brand. I tend to use Savoy for desserts and Chaokoh or Mae Ploy for curries)
1 cup granulated sugar
pinch of salt
pandan extract (The amount varies depending on the brand you use and the viscosity and potency of the extract.)
8 ounces tapioca starch
5 large eggs
1 package (2 1/2 teaspoons) single-acting baking powder

1. Preheat oven to 350 degrees.
2. Mix coconut cream, sugar and salt in a microwave safe container. Microwave about 30 seconds to a minute. Stir to dissolve sugar. Add the pandan extract and mix well. You do not want the coconut cream to boil~!
3. With a wooden spoon, slowly and gently stir together tapioca, eggs and baking powder. (I read that over mixing interferes with the development of the desired honeycomb tunneling.)
4. Put a 9×9 square baking pan in the oven.
5. Add the coconut-sugar mixture to the egg-tapioca mixture and gently fold everything togther. (Maybe let the batter sit for 20 minutes)
6. Take the baking pan out of the oven and spray with cooking spray. Spread the mixture in the pan and bake in oven about 30 minutes. (Do not open the oven door.)

(Adapted from http://concasse.blogspot.com/2010/04/vietnamese-honeycomb-cake-banh-bo-nuong.html)

1) heat pan in oven
2) use coconut cream
3) pinch of salt

-200ml thick coconut milk/cream (200ml = 1/2 can)
-1 cup sugar
-6 eggs
-2 cups tapioca starch
-2 1/2 tsp baking powder (single acting, NEVER use double acting)
-pandan leaves or extract (optional)

What to Do:
1) Boil together coconut milk and sugar (add pandan leaves to ‘syrup’ if you want) until sugar dissolves, cool compleatly.
2) Mix together baking powder and tapioca.
3) Beat eggs and add syrup (1) then add to tapioca mix (3). Mix everything together until smooth.
Let batter sit for 20 minutes.
4) bake at 350’F for about (was 45) 35 mins, until golden.