Full recipe in English and Vietnamese at ► GET MY COOKBOOK here: ► Items in my kitchen and pantry br Subscribe for more videos: br Join me on other social mediabr ● Instagram: ● Google+ ● Facebook: ● Twitter br If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)br br Ingredientsbr 200 ml coconut milk 7 fl.oz.br 200 g sugar ( 7 oz 1 cup)br 1 pinch of saltbr ½ tsp pandan extractbr 6 eggs eggsbr 240 g tapioca starch (8.5 oz 2 cups)br 2 ½ tsp single-acting baking powder (eg. Alsa brand Optional: 1 pack vanilla sugar 11g (or 1 tsp vanilla extract)br br Nguyên liệubr 200 ml nước cốt dừabr 200 g đườngbr 1 tí muốibr ½ mcf nước lá dứa br 6 cái trứngbr 240 g bột năngbr 2 ½ mcf bột nổibr 1 ống vani nhỏ)br br **Do NOT use double-acting baking powder, only single-acting (eg. Alsa brand ) works. Difference: Single-acting works once when it gets wet. Double-acting works twice: first when it touches a liquid and then again when it is heated.br **The cake tastes the best freshly out of the oven. It can be stored for 1-2 days by wrapping in plastic wrap. If you serve it on the next day, microwave for about 15 seconds. br **Making this cake might look easy, but it is also easy to FAIL. Please follow the measurements and instructions closely, otherwise the cake might not have the honeycomb texture, or collapse. Check out my blog to find out why your cake collapses!br ** The cake tastes very good with pandan extract, but you can replace pandan extract with other flavour.