Honeycomb Cake 101 - Bánh Bò Nướng - Vietnamese Honeycomb Cake

Please watch my video for tips and techniques to successfully baking this cake. Thank you for watching and subscribing to my channel.
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Recipe for Honeycomb Cake - Pandan Flavor
Dry Ingredients:
400g Tapioca starch
2 tbsp double acting baking powder
1/4 tsp salt
2 tbsp Rice Flour -(optional)
Wet Ingredients:
1 & 1/3 cup granulated sugar
400 mL coconut milk
1/2 tsp pandan extract (depends how dark green color you like)
7 large eggs (9 eggs will make it softer last longer at room temp vs 7 eggs is more chewier)
1/2 tbsp vanilla extract
1 tbsp cooking oil (or coconut oil or unsalted melted butter)
optional: if you have frozen or fresh pandan leaf
2-3 pandan leaf (cut small pieces put in blender + ~200 ML coconut milk from 400mL) : blend and extract coconut milk and add in the rest of 200 mL = 400 ML
Preheat oven then bake for 55 minutes at 350F - after turn off the oven -let it rest in the oven with door partially open for 20 minutes before take it out. Bake at Middle Rack
Let me know how you do or any troubleshooting questions under the comment below :D