Vietnamese Honeycomb Cake | Banh Bo Nuong

The texture reminds me of crumpets. I tried the pandan version of this cake at CA Bakehouse in San Jose, CA and ever since been in love with it. The spongey texture also reminds me of chitoi pitha from Bangladesh. This recipe was taken from scruffandsteph.com They had really helpful tips as well which I have included in this video. Ingredients (12 portions): 1/2 tsp canola oil (for greasing the tin) I cup coconut cream 1/4 tsp salt 1/2 tsp vanilla extract 150 gm brown sugar I tbsp canola oil (for the cake mixture) 5 large eggs, at room temperature 160 gm tapioca starch 10 gm rice flour 2 tsp cream of tartar 1 tsp bicarb soda (same as baking soda)