Soft and Chewy Pandan Honeycomb Cake
Soft and Chewy Pandan Honeycomb Cake
Ingredients
- 220 grams coconut milk
- 8 pandan leaves, cut into small slices
- 80 grams white sugar
- 2.5 ml pandan extract, optional, if not using pandan leaves, use 5ml – 7.5ml
- 1 pinch salt
- 5 large eggs, approximately 60g each
- 120 grams tapioca flour
- 20 grams rice flour
- 8 grams baking powder
- 15 ml neutral oil, such as canola or sunflower, plus extra for oiling pan
Instructions
- 1
Blend the coconut milk with the cut pandan leaves until well combined. Strain the mixture into a saucepan to remove any solids.
⏱️ 5 min
- 2
Add the white sugar and a pinch of salt to the strained pandan-coconut milk mixture. Heat on low heat, stirring constantly, until the sugar has fully dissolved, which should take approximately 2 minutes. Remove from heat and allow the mixture to cool until it is just warm to the touch (this will take about 30 minutes).
⏱️ 32 min
- 3
While the pandan mixture is cooling, preheat your oven to 180°C (350°F). Lightly oil a 7-inch baking pan with neutral oil and place it into the preheating oven for 10 minutes to heat up.
⏱️ 10 min•🌡️ 180
- 4
Once the pandan mixture has cooled slightly, beat the 5 large eggs in a separate bowl. Whisk the beaten eggs into the warm pandan mixture until a uniform consistency is achieved. If using pandan extract, add it now.
⏱️ 3 min
- 5
In a medium bowl, sift together the tapioca flour, rice flour, and baking powder. Gradually add the sifted dry ingredients to the wet pandan-egg mixture, mixing gently for about 3 minutes until just combined. Be careful not to overmix, as overbeating can trap too much air and affect the honeycomb texture.
⏱️ 5 min
- 6
Carefully remove the hot, oiled pan from the oven. Strain the batter directly into the hot pan. (Alternatively, you can strain the batter into a separate bowl first and then transfer it to the hot pan.)
⏱️ 2 min
- 7
Immediately place the pan with the batter back into the oven. Bake at 180°C (350°F) for 10 minutes. After 10 minutes, reduce the oven temperature to 170°C (325°F) and continue baking for another 35-40 minutes, or until a toothpick inserted into the center comes out almost clean.
⏱️ 50 min•🌡️ 170
- 8
Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes before unmoulding. It is crucial to let the cake cool completely to room temperature before slicing to ensure the honeycomb structure sets properly. This will take approximately 30 minutes.
⏱️ 40 min
- 9
Slice the fully cooled Pandan Honeycomb Cake and serve. Enjoy with tea or coffee!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Soft and Chewy Pandan Honeycomb Cake
- 220 grams coconut milk
- 8 pandan leaves, cut into small slices
- 80 grams white sugar
- 2.5 ml pandan extract, optional, if not using pandan leaves, use 5ml – 7.5ml
- 1 pinch salt
- 5 large eggs, approximately 60g each
- 120 grams tapioca flour
- 20 grams rice flour
- 8 grams baking powder
- 15 ml neutral oil, such as canola or sunflower, plus extra for oiling pan
Instructions
- 1
Blend the coconut milk with the cut pandan leaves until well combined. Strain the mixture into a saucepan to remove any solids.
⏱️ 5 min - 2
Add the white sugar and a pinch of salt to the strained pandan-coconut milk mixture. Heat on low heat, stirring constantly, until the sugar has fully dissolved, which should take approximately 2 minutes. Remove from heat and allow the mixture to cool until it is just warm to the touch (this will take about 30 minutes).
⏱️ 32 min - 3
While the pandan mixture is cooling, preheat your oven to 180°C (350°F). Lightly oil a 7-inch baking pan with neutral oil and place it into the preheating oven for 10 minutes to heat up.
⏱️ 10 min•🌡️ 180 - 4
Once the pandan mixture has cooled slightly, beat the 5 large eggs in a separate bowl. Whisk the beaten eggs into the warm pandan mixture until a uniform consistency is achieved. If using pandan extract, add it now.
⏱️ 3 min - 5
In a medium bowl, sift together the tapioca flour, rice flour, and baking powder. Gradually add the sifted dry ingredients to the wet pandan-egg mixture, mixing gently for about 3 minutes until just combined. Be careful not to overmix, as overbeating can trap too much air and affect the honeycomb texture.
⏱️ 5 min - 6
Carefully remove the hot, oiled pan from the oven. Strain the batter directly into the hot pan. (Alternatively, you can strain the batter into a separate bowl first and then transfer it to the hot pan.)
⏱️ 2 min - 7
Immediately place the pan with the batter back into the oven. Bake at 180°C (350°F) for 10 minutes. After 10 minutes, reduce the oven temperature to 170°C (325°F) and continue baking for another 35-40 minutes, or until a toothpick inserted into the center comes out almost clean.
⏱️ 50 min•🌡️ 170 - 8
Once baked, remove the cake from the oven. Let it cool in the pan for 10 minutes before unmoulding. It is crucial to let the cake cool completely to room temperature before slicing to ensure the honeycomb structure sets properly. This will take approximately 30 minutes.
⏱️ 40 min - 9
Slice the fully cooled Pandan Honeycomb Cake and serve. Enjoy with tea or coffee!
⏱️ 1 min