Week 120: Pandan Honeycomb Cake

Pandan is a plant with an earthy vanilla flavor profile. When mixed correctly with eggs and tapioca flour, it produces a stunning honeycomb texture.

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This cake is so visually intriguing. Honeycomb cakes are popular in Asia, but this recipe with pandan and coconut milk originated from Vietnam.

What makes this cake unique as well is the fact that there is no gluten. Instead, it’s made from tapioca flour and rice flour.

The honeycomb effect comes from not overmixing the eggs. Incorporating too much air will ruin the texture of the cake.

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RECIPE:

INGREDIENTS:

• 6 eggs

• 3 teaspoons pandan flavoring

• 1/4 cup coconut oil, melted

• 1 cup coconut milk

• 1/4 cup water

• 1 cup tapioca flour

• 1 tablespoon rice flour

• 2 1/2 teaspoons baking powder

STEPS:

1. Preheat your oven to 350 degrees F, and grease a bundt pan with butter or cooking spray.

2. In a large bowl, lightly whisk the eggs. Add the pandan flavoring, melted coconut oil, coconut milk, and water. Add the tapioca flour, rice flour, and baking powder.

3. Strain the batter into another bowl to remove any clumps. Pour the batter into your prepared pan and bake for 50 minutes. Turn the heat off in your oven and allow the cake to cool to room temperature inside. Then, serve.

Enjoy!

The Bored Baker 👩🏽‍🍳