Vietnamese Pandan Honeycomb Cake
Directions
- 1In a pot add coconut cream, sugar, pandan paste, and yellow food color. Heat just enough to dissolve the sugar.
- 2In a bowl add room temperature eggs. Break egg yolks by cutting them with scissors, do not beat or mix.
- 3In a large bowl add tapioca starch, rice flour, double-acting baking powder, and salt. Mix well.
- 4Add all wet ingredients into the dry ingredients and lightly mix. Do not overmix.
- 5Run the batter through a strainer to remove lumps, then add melted butter.
- 6Brush the bundt pan with butter.
- 7Pour the batter into the well-oiled bundt pan.
- 8Bake in a preheated oven at 325°F for 50 minutes.
- 9After baking, leave the oven door slightly open for 5 minutes before removing the cake.
- 10Let the cake cool off upside down on a cooling rack for about 15-25 minutes.
- 11Use your hands to gently loosen the cake from the pan.
Ingredients
- 400 ml coconut cream
- 14 oz tapioca starch
- 2 tablespoon rice flour
- 0.5 teaspoon salt
- 8 large eggs
- 2.5 tablespoon melted butter
- 1.5 cup sugar
- 2.5 tablespoon double acting baking powder
- 0.5 cup pandan juice
- 1 teaspoon pandan color paste
- 2 drops green food color
Equipment
potbowlsscissorslarge bowlspatulastrainerbaking brushbundt panoventongscooling rack
Tips
- Follow the recipe exactly.
- Do not substitute ingredients.
- Preheat the oven before mixing wet and dry ingredients.
- Oil the pan very well to prevent sticking.
- Do not overmix the batter.
- Allow the cake to cool upside down for 15-25 minutes.