Vietnamese Pandan Honeycomb Cake

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour and 45 minutes

Yield: 1 cake

Ingredients:

• 1 cup coconut cream milk
• 6 eggs
• 1 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 Tbsp rice flour
• 2 cups tapioca starch
• 4 pandan leaves
• 3 Tbsp vegetable oil

Steps:

1. On medium heat, add coconut cream and brown sugar in. Stir until sugar is dissolved and set aside.

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2. Crack eggs in a large bowl and whisk.

3. Wash pandan leaves and put in a blender. Blend until liquid. Strain the pulp. Discard the pulp.

4. Add tapioca starch, rice flour, baking powder and salt in a bowl. Mix evenly.

5. Add the pandan liquid to the egg bowl and mix throughly until combined.


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6. Once mixed throughly, add the pandan mixture and vegetable oil into the flour. Mix well.



7. Once mixed, you will notice bubbles and clumps - don't worry. This is where the strainer will come in handy. Strain the mixture until smooth.


8. Pre-heat your oven to 350 degrees F. Place your bundt pan in the oven for 1 minute only and take out.

9. Once you take out your bundt pan, use a brush and dab remaining oil around the inside of the pan.

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10. Pour mixture into the bundt pan and bake for 1 hour.


11. Cool for a few minutes on rack. Remove from bundt pan onto plate.