Pandan Honeycomb Cake
Honeycomb cake, also known as Bahn Bo Nuong, is a delicious fragrant and mildly-sweet cake commonly know for its unique chewy texture. It's a must try if you've never had or never baked before, but it is also a somewhat challenging recipe so it may take a couple attempts before you get it just right. You'll know when you've baked it just right when you see vertical striations that resemble a honeycomb when the cake is cut across.
- 5.6 oz Coconut milk (1 can)
- ¼ C Water (or coconut milk for a richer flavor)
- ¾ C Sugar
- 2 C Tapioca starch
- 1 tsp Rice flour
- 2 tsp Cream of tartar
- 1 tsp Baking soda
- 6 Extra-large eggs (room temperature)
- 2 tsp Canola oil
- 1 tsp Vanilla extract
- 1 tsp Pandan extract
- Place the springform pan / tube / bundt cake pan / in the oven. Preheat the oven to °325 F
- Add coconut milk, water (coconut milk), and sugar to a small pot over low heat. Stir until dissolved
- Remove coconut syrup from the heat and allow to cool to room temperature
- Sift the tapioca starch and rice flour into a medium bowl
- Make single acting baking powder - in a small bowl, combine the cream of tartar and baking soda to make the single-acting baking powder
- Add eggs, oil, and vanilla extract to a large bowl. Gently whisk everything together for 1 minute. Avoid whipping or beating the eggs as this introduces air in the egg mixture
- Combine the coconut syrup and egg mixture - whisk together gently
- Add half of the sifted flour mixture and mix together until mostly combined
- Add the remaining flour mixture and continue whisking gently. The batter will be lumpy at first, but keep slowly whisking (2-3 minutes) until the lumps dissolve
- Add the pandan paste and blend well. (There will still be some small lumps in the batter.)
- Add the single-acting baking powder and whisk until combined (1 minute). *Note the batter becomes foamy as it reacts with the baking powder. Now that it's activated you'll want to work quickly to get the cake into the oven.
- Remove the hot pan from the oven and spray with a generous amount of non-stick cooking spray
- Using a strainer add the batter into the baking pan - use a whisk to break-down any remaining lumps
- Bake for 30-35 minutes. Insert a toothpick into the center of the cake to check when it's done - toothpick will be clean when the cake is done.
- Remove from oven and allow to cool before serving
*This recipe is thanks to Runaway Rice
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