Vietnamese Pandan Honeycomb Cake (Version 2)
Vietnamese Pandan Honeycomb Cake (Version 2)
Ingredients
For the Cake
- 2 cups tapioca starch
- 1/4 cup rice flour
- 1 tablespoon baking powder
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 7 large eggs
- 1 can coconut milk, (13.5 fluid ounces)
- 2 tablespoons pandan extract, or to desired color and flavor
- 2 tablespoons butter, melted, for greasing
Instructions
- 1
Preheat the oven to 350°F. Place an empty Bundt pan inside the oven to heat up while the oven preheats.
⏱️ 15 min•🌡️ 350
- 2
In a large mixing bowl, crack the 7 large eggs. Add the entire can of coconut milk, granulated sugar, and pandan extract. Whisk thoroughly until the sugar is completely dissolved and the mixture is a uniform, vibrant green color.
⏱️ 5 min
- 3
In a separate medium bowl, combine the tapioca starch, rice flour, baking powder, and salt. Mix well with a wooden spatula or whisk to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 4
Gradually pour the green wet mixture into the dry ingredients in batches, mixing with a spatula and whisk until all ingredients are fully incorporated. Be careful not to overmix the batter.
⏱️ 5 min
- 5
Pour the entire cake batter through a fine-mesh sieve into another clean bowl. This step helps remove any potential lumps, ensuring a smooth and uniform batter for a better honeycomb texture.
⏱️ 2 min
- 6
Once the oven is preheated, carefully remove the hot Bundt pan using oven mitts. Using a pastry brush, generously grease the entire interior of the hot pan with the melted butter. Ensure all crevices are coated to prevent sticking and promote a golden crust.
⏱️ 2 min
- 7
Carefully pour the prepared green batter into the buttered Bundt pan.
⏱️ 1 min
- 8
Bake for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake has a golden-brown exterior and a springy texture.
⏱️ 50 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Pandan Honeycomb Cake (Version 2)
Ingredients
For the Cake
- 2 cups tapioca starch
- 1/4 cup rice flour
- 1 tablespoon baking powder
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 7 large eggs
- 1 can coconut milk, (13.5 fluid ounces)
- 2 tablespoons pandan extract, or to desired color and flavor
- 2 tablespoons butter, melted, for greasing
Instructions
- 1
Preheat the oven to 350°F. Place an empty Bundt pan inside the oven to heat up while the oven preheats.
⏱️ 15 min•🌡️ 350 - 2
In a large mixing bowl, crack the 7 large eggs. Add the entire can of coconut milk, granulated sugar, and pandan extract. Whisk thoroughly until the sugar is completely dissolved and the mixture is a uniform, vibrant green color.
⏱️ 5 min - 3
In a separate medium bowl, combine the tapioca starch, rice flour, baking powder, and salt. Mix well with a wooden spatula or whisk to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 4
Gradually pour the green wet mixture into the dry ingredients in batches, mixing with a spatula and whisk until all ingredients are fully incorporated. Be careful not to overmix the batter.
⏱️ 5 min - 5
Pour the entire cake batter through a fine-mesh sieve into another clean bowl. This step helps remove any potential lumps, ensuring a smooth and uniform batter for a better honeycomb texture.
⏱️ 2 min - 6
Once the oven is preheated, carefully remove the hot Bundt pan using oven mitts. Using a pastry brush, generously grease the entire interior of the hot pan with the melted butter. Ensure all crevices are coated to prevent sticking and promote a golden crust.
⏱️ 2 min - 7
Carefully pour the prepared green batter into the buttered Bundt pan.
⏱️ 1 min - 8
Bake for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the cake has a golden-brown exterior and a springy texture.
⏱️ 50 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Slice and serve.