Baked Honeycomb Cake

What to get ready

• Tapioca starch 11.3 oz
• Coconut milk 1 ⅔ cups
• Chicken eggs 4
• Sugar 7.1 oz
• Dry yeast 0.3 oz
• Pandan leaves 8 leaves

Method

1. 1 Mix the yeast with warm water and a little sugar, let it sit for 10 minutes until it foams.
2. 2 Mix tapioca starch with coconut milk, eggs, sugar, and pandan leaf extract until smooth.
3. 3 Add the yeast and let the dough rise for 4 hours, or until tiny bubbles appear all over the surface.
4. 4 Heat the mold until very hot, then pour in the batter and bake over low heat until the batter rises like bamboo roots.
5. 5 Bake for an additional half-day until the top of the cake is golden brown, then let it cool before cutting to prevent it from sticking.

With an appliance

• Air fryer 50 min

  Replace steps 4-5: spray oil on the preheated small mold, run the oven at 185 degrees for 18 minutes, then increase to 205 degrees for another 5 minutes, rotating the mold when changing temperature; this shortens baking time and speeds up the formation of bamboo roots, but the dough must be divided into small batches.