Imagine a dessert that's not just a cake, but a culinary work of art that transports you straight to the vibrant streets of Vietnam. The Vietnamese Baked Honeycomb Pandan Cake is a mesmerizing treat that combines delicate texture, exotic flavors, and a stunning honeycomb-like structure that will make your taste buds dance with joy. With its unique green hue from pandan and a light, airy consistency that seems to defy gravity, this cake is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vietnamese
Serves: 8 servings
Ingredients
- 200g rice flour
- 100g tapioca flour
- 250ml coconut milk
- 200g sugar
- 1/2 tsp salt
- 2 tbsp pandan juice
- 1 tsp baking powder
- 3 eggs
Instructions
- Preheat the oven to 340°F (170°C). Prepare a 9-inch round cake pan by greasing it thoroughly with butter or cooking spray and lining the bottom with parchment paper.
- In a large mixing bowl, sift together rice flour, tapioca flour, and baking powder to ensure there are no lumps and the dry ingredients are well combined.
- In a separate bowl, whisk the eggs until they become light and fluffy. Gradually add sugar while continuing to whisk until the mixture becomes pale and forms soft peaks.
- Add coconut milk and pandan juice to the egg mixture, stirring gently to incorporate all ingredients evenly.
- Slowly fold the dry flour mixture into the wet ingredients, being careful not to deflate the eggs. Mix until you have a smooth, consistent batter with no flour streaks.
- Pour the batter into the prepared cake pan, tapping the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes. The cake is done when it has a golden top and a honeycomb-like structure when tested with a toothpick.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The cake is best enjoyed fresh and can be stored in an airtight container for up to 2 days.
Tips
- Pandan Juice Secret: For the most authentic flavor, extract fresh pandan juice by blending pandan leaves and straining, rather than using artificial extracts.
- Egg Whisking Technique: The key to the cake's signature light texture is in how you whisk the eggs. Beat them until they're pale and form soft peaks - this creates the magical honeycomb structure.
- Flour Sifting Matters: Always sift your rice and tapioca flour together to prevent lumps and ensure a smooth, even batter.
- Gentle Folding is Crucial: When combining wet and dry ingredients, fold gently to maintain the air bubbles that give the cake its unique texture.
- Oven Temperature Precision: Use an oven thermometer to ensure exactly 340°F (170°C) for the perfect bake.
- Cooling Technique: Let the cake cool completely before slicing to maintain its delicate structure and prevent crumbling.Pro tip: This cake is best enjoyed fresh on the day of baking, but can be stored in an airtight container for up to 2 days if you can resist eating it all at once!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 65g
Protein: 5g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 70mg
