Third time’s the charm? So here’s my 3rd update to this very sensitive recipe.
Jn Bánh bò nướng – Pandan flavor Honeycomb Cake
List of Ingredients:
6 Large Eggs
1 1/3 Cups Sugar
2 Tbsps Canola Oil
1 tsp Salt
1- 400ml Can of Aroy-D Coconut Milk
¼ tsp Kobe Pandan Paste ( http://amzn.to/2peUtcl )
2 Cups Tapioca Starch
5 Tbsps Rice Flour
1 ½ Tsp Calumet Double Acting Baking Powder (http://amzn.to/2pfcK9v )
Bundt Pan (http://amzn.to/2HySiXG )
If you tried this recipe, let me know how it turns out for you. Share your results by tagging me.
Happy eating!
JN
Jn Cooking Channel 
This Desert looks amazing 🙂
My cake rises beautifully in the middle, but as it cools it shrinks half the size. What am I doing wrong?
Hi Charisa, the reason could be too much stirring when mixing the batter. And are you using double – acting baking powder? Single acting can caused that inflation and then as you take it out of the heat it deflates.
What’s the best way to store the cake overnight?
I’m sorry for the late reply. Best way us to place the entire cake in a large ziploc bag and refrigerate. Next day slice and spot microwave it 20 seconds at a time. Until warm as desired.