Updated Vietnamese Pandan Honeycomb Cake
Updated Vietnamese Pandan Honeycomb Cake
Ingredients
- 2 cups tapioca starch
- 1/4 cup rice flour
- 1 tablespoon baking powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 7 large eggs
- 400 ml coconut milk
- 1 teaspoon pandan extract, or more depending on desired color
- as needed butter, to coat pan
Instructions
- 1
Preheat your oven to 350°F (175°C). Place a Bundt pan into the oven while it is preheating.
⏱️ 10 min•🌡️ 350
- 2
In a large mixing bowl, crack the 7 large eggs. Add the 400 ml can of coconut milk, 1 1/2 cups of sugar, and 1 teaspoon of pandan extract (add more if you desire a greener color). Whisk all the wet ingredients together until well combined and the sugar is dissolved.
⏱️ 5 min
- 3
In a separate bowl, combine the 2 cups of tapioca starch, 1/4 cup of rice flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Give the dry ingredients a quick mix with a spatula to ensure they are evenly distributed.
⏱️ 2 min
- 4
Gradually pour the green wet mixture into the dry ingredients in batches, mixing until fully incorporated. Be careful not to overmix the batter.
⏱️ 3 min
- 5
Run the combined batter through a sieve to remove any clumps, ensuring a smooth consistency for your cake.
⏱️ 2 min
- 6
Once the oven is preheated and the Bundt pan is hot, carefully remove the Bundt pan from the oven. Thoroughly coat the inside of the hot Bundt pan with butter. This helps the cake's exterior become more golden.
⏱️ 3 min
- 7
Pour the prepared batter into the buttered Bundt pan. Place the pan back into the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 350
- 8
Halfway through the baking time (after about 22-23 minutes), carefully rotate the Bundt pan in the oven for even baking.
⏱️ 1 min
- 9
After the 45 minutes of baking, turn the oven off. Leave the cake inside the oven with the door slightly cracked open for an additional 15 minutes. This helps the cake set and prevents it from sinking.
⏱️ 15 min
- 10
Carefully remove the Bundt pan from the oven. Allow the cake to cool slightly in the pan before inverting it onto a wire rack to fully cool. Pop the cake out of the Bundt pan and serve.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Updated Vietnamese Pandan Honeycomb Cake
- 2 cups tapioca starch
- 1/4 cup rice flour
- 1 tablespoon baking powder
- 1 1/2 cups sugar
- 1 teaspoon salt
- 7 large eggs
- 400 ml coconut milk
- 1 teaspoon pandan extract, or more depending on desired color
- as needed butter, to coat pan
Instructions
- 1
Preheat your oven to 350°F (175°C). Place a Bundt pan into the oven while it is preheating.
⏱️ 10 min•🌡️ 350 - 2
In a large mixing bowl, crack the 7 large eggs. Add the 400 ml can of coconut milk, 1 1/2 cups of sugar, and 1 teaspoon of pandan extract (add more if you desire a greener color). Whisk all the wet ingredients together until well combined and the sugar is dissolved.
⏱️ 5 min - 3
In a separate bowl, combine the 2 cups of tapioca starch, 1/4 cup of rice flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Give the dry ingredients a quick mix with a spatula to ensure they are evenly distributed.
⏱️ 2 min - 4
Gradually pour the green wet mixture into the dry ingredients in batches, mixing until fully incorporated. Be careful not to overmix the batter.
⏱️ 3 min - 5
Run the combined batter through a sieve to remove any clumps, ensuring a smooth consistency for your cake.
⏱️ 2 min - 6
Once the oven is preheated and the Bundt pan is hot, carefully remove the Bundt pan from the oven. Thoroughly coat the inside of the hot Bundt pan with butter. This helps the cake's exterior become more golden.
⏱️ 3 min - 7
Pour the prepared batter into the buttered Bundt pan. Place the pan back into the preheated oven and bake for 45 minutes.
⏱️ 45 min•🌡️ 350 - 8
Halfway through the baking time (after about 22-23 minutes), carefully rotate the Bundt pan in the oven for even baking.
⏱️ 1 min - 9
After the 45 minutes of baking, turn the oven off. Leave the cake inside the oven with the door slightly cracked open for an additional 15 minutes. This helps the cake set and prevents it from sinking.
⏱️ 15 min - 10
Carefully remove the Bundt pan from the oven. Allow the cake to cool slightly in the pan before inverting it onto a wire rack to fully cool. Pop the cake out of the Bundt pan and serve.
⏱️ 4 min