Vietnamese Pandan Honeycomb Cake by Chercreations

Ingredients

• 200g tapioca starch
• 50g rice flour
• 150g granulated sugar
• 200ml thick coconut milk
• 4 large eggs, lightly beaten
• 1 tsp pandan extract
• 1/2 tsp baking powder
• 1 tbsp vegetable oil (plus extra for greasing)

Instructions

1. Preheat your oven to 175°C (350°F) and lightly grease a cake pan with vegetable oil.
2. Whisk together the eggs and sugar in a large bowl until the sugar is fully dissolved, about 3 minutes.
3. Stir in the coconut milk, pandan extract, and vegetable oil until well combined.
4. Sift in the tapioca starch, rice flour, and baking powder, whisking until the batter is smooth and free of large lumps.
5. Strain the batter through a fine-mesh sieve into a clean bowl to ensure an even honeycomb texture.
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan for at least 30 minutes before slicing to set the crumb structure.