Bánh Bò Nướng Pandan Honeycomb Cake

Ingredients

• 4 teaspoons plus 1/2 teaspoon neutral oil, such as vegetable or canola oil
• 1 3/4 cups plus 2 tablespoons finely ground tapioca starch, such as Erawan (see Cook’s Note)
• 1 tablespoon plus 1 teaspoon finely ground rice flour, such as Erawan
• 1 1/3 cups (two 5.4-ounce cans) unsweetened coconut cream
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons pandan paste, such as Butterfly (see Cook’s Note)
• 1/2 teaspoon kosher salt
• 7 large eggs, at room temperature
• 2 3/4 teaspoons cream of tartar (see Cook’s Note)
• 1 1/4 teaspoons baking soda

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