Pandan honeycomb cake is a very popular Vietnamese dessert as well as an Indonesia dessert. It has a nice honeycomb like crumb after it’s done baking. The texture is spongy but soft on the inside; chewy and slightly crispy on the outside. It’s sweet, coconutty, and has a hint of pandan flavoring.
- PREP TIME: 20 mins
- COOK TIME: 40 mins
- TOTAL TIME: 1 hr
Ingredients of Honeycomb Cake
- 1/2 tsp canola oil
- 1 cup coconut cream
- 1/4 tsp salt
- 1/2 tsp pandan extract / vanilla extract
- 150 gm white caster sugar
- 1 tbsp canola oil
- 5 eggs
- 160 gm tapioca starch
- 10 gm rice flour
- 2 tsp cream of tartar
- 1 tsp bicarb soda
How to Make Honeycomb Cake
Grease the cake tin with oil and put it in the oven to heat up.
Add the coconut cream and salt in a bowl.
If making the pandan version then add pandan extract and white caster sugar to the mixture. If making the brown sugar version then add the vanilla extract and brown sugar to the mixture.
Add canola oil and set aside.
Cut the egg yolks into small pieces, then add the coconut mixture.
Sift half of the tapioca starch and rice flour into the egg mixture and whick gently.
Afterthat, add the remaining tapioca starch and flour and continue whisking.
put the cream of tartar and bicarb soda into the mixture and Mix well.
Take the cake tin out of the oven. Put cake mixture into the hot cake tin.
Put the cake into the oven for 40 minutes.
After 40 minutes, take the cake out of the oven and immediately rest it upside down.
Remove from the tin and serve.