Bánh Bò (Honeycomb Cake)

Instructions

1. 1In a large bowl, whisk together the 1 cup rice flour, 1/2 cup tapioca starch, and 1 cup sugar until well combined.
2. 2In a separate small bowl, gently warm 1/2 cup water until it is lukewarm (about 40.56-46.11°C or 40-46°C). Stir in the 1 tsp active dry yeast and let it sit undisturbed for 5 minutes. You should see it become foamy, which means the yeast is active.
3. 3Pour the 1 1/2 cups coconut milk and the foamy yeast mixture into the bowl with the dry ingredients. Whisk everything together until you have a completely smooth batter with no lumps. Stir in the 1 tsp vanilla extract.
4. 4Cover the bowl tightly with plastic wrap or a lid. Place the bowl in a warm, draft-free spot in your kitchen and let the batter ferment for at least 3 hours. It can also ferment overnight in the refrigerator if that is more convenient; if refrigerated, let it sit at room temperature for 30 minutes before proceeding.
5. 5Grease a cake pan, about 20.32 cm round or square, with a little oil. Pour the fermented batter into the prepared cake pan. The batter will be bubbly.
6. 6Prepare your steamer by filling it with water and bringing it to a rolling boil over medium-high heat. Carefully place the cake pan into the steamer basket. Cover the steamer and steam the cake for 30 to 40 minutes. The cake is done when it is firm to the touch and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the cake pan from the steamer. Let the cake cool completely in the pan on a wire rack for at least 1 hour. This cooling step is important for the texture. Once completely cool, carefully invert the pan to release the cake onto the wire rack. Slice and serve.

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