Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe
This Vietnamese Honeycomb Cake is a delightful dessert featuring a unique texture created with pandan leaves, coconut milk, and tapioca starch. The cake is known for its light, airy honeycomb-like structure and fragrant aroma, making it a perfect treat for special occasions or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vietnamese
Ingredients
Scale
Wet Ingredients
- 14 ounces full-fat Coconut Milk
- 10 pieces Pandan Leaves (or 1 teaspoon pandan extract as substitute)
- 5 large Eggs
- 1.33 cups Granulated Sugar
- 0.5 teaspoon Pandan Extract (double if using extract instead of leaves)
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 cup Tapioca Starch
- 16 grams Single Acting Baking Powder (approximately one packet)
- 1 pinch Salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm for about 10 minutes. This ensures even baking and helps develop the cake’s signature texture.
- Blend Coconut Milk and Pandan: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until smooth, then strain the mixture through a fine sieve into a bowl to remove any solids and create a smooth base.
- Whisk Wet Ingredients: In a large bowl, gently whisk together the strained coconut-pandan mixture, 5 large eggs, and 1 1/3 cups of granulated sugar. Take care to whisk gently to avoid incorporating too many bubbles.
- Add Flavorings: Stir in 1/2 teaspoon pandan extract and 1 teaspoon vanilla extract into the wet mixture, folding gently to retain the delicate batter texture.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 cup tapioca starch, 16 grams single acting baking powder, and a pinch of salt to ensure even distribution of leavening agents and seasoning.
- Combine Batter: Carefully fold the dry ingredient mixture into the wet ingredients until fully combined, maintaining the lightness of the batter.
- Bake the Cake: Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool and Unmold: Allow the cake to cool in the pan for about 60 minutes before carefully inverting it onto a wire rack to cool completely.
Notes
- Use full-fat coconut milk for the richest flavor and moist texture.
- If pandan leaves are unavailable, pandan extract can be used but increase to 1 teaspoon.
- Be gentle when mixing to avoid deflating the batter, which helps create the honeycomb texture.
- Make sure the bundt pan is well warmed before adding batter to promote even rising.
- Single acting baking powder is important for this recipe; avoid double acting as it can affect the texture.
- Cooling the cake before removing from the pan prevents breakage and helps maintain shape.
Keywords: Vietnamese honeycomb cake, pandan cake, coconut milk dessert, sticky tapioca cake, Asian dessert
