Vietnamese Bánh Bò Nướng
§ 10 eggs
§ 1 can of coconut cream
§ 5 tsp baking powder (2 packets of Alsa brand baking powder found in Asian markets. Alsa is acting baking powder, the regular one is acting. You may want to search out the Alsa. In Sweden ordinary bakingpowder works excellent.)
§ 14 oz of tapioca flour (This is sold in pre-measured packages at Asian markets)
§ 1/2 tsp vanilla extract
§ 1/2 tsp of pandan extract§ 2 heaping cups of granulated sugar
1. Preheat the oven to 370 F-degrees (190 degrees Celsius). Place a greased 10-inch round (or square) pan/cast iron skillet in the oven while you heat it up. This will make the crust really nice and crispy.
2. Put all the ingredients into a bowl. With your hands, mix the batter together squeezing and breaking up all the tapioca flour clumps. DON’T use a hand or stand mixer. If you overmix the batter, the cake will fall flat. The batter will resemble the slime in old Nickelodeon shows.
3. When the oven and pan is preheated, pour the batter through a fine mesh strainer directly into the heated pan (see picture above). You want the batter to fill up about half of the pan.
4. Bake for 40-45 minutes until golden brown on the top. The cake will puff up and form a pretty dome. Do NOT open the oven when checking on the cake or else it will flatten. Let the cake cool and rest before removing it from the pan.