HONEYCOMB CAKE is in your chewy mochi dreams 🍯

Ingredients

• 200 g Rice Flour (fine, sifted)
• 100 g Tapioca Flour (for chewiness)
• 150 g Granulated Sugar
• 250 ml Coconut Milk (full-fat, canned)
• 5 large leaves Pandan Leaves (fresh, washed)
• 4 large Eggs (separated, yolks and whites)
• 0.25 tsp Salt (pinch)
• 100 ml Water (for batter)
• 1 tsp Vanilla Extract (optional)

Instructions

1. Prepare Pandan Juice

   Blend the pandan leaves with 100 ml of water, then strain through a fine mesh strainer to obtain green pandan juice.

   Time: PT5M

2. Separate Eggs

   Separate the egg yolks from the whites, placing yolks in a clean mixing bowl and whites in a separate dry bowl.

   Time: PT3M

3. Beat Egg Yolks and Sugar

   Using the hand mixer, beat the egg yolks together with the granulated sugar until the mixture turns pale and fluffy, about 5 minutes.

   Time: PT5M

4. Add Liquids

   Stir in the coconut milk, pandan juice, water, and vanilla extract into the yolk‑sugar mixture until smooth.

   Time: PT3M

5. Incorporate Flours

   Sift the rice flour and tapioca flour over the batter and gently fold until no lumps remain.

   Time: PT4M

6. Whip Egg Whites

   Add a pinch of salt to the egg whites and beat with clean beaters until stiff peaks form, about 7 minutes.

   Time: PT7M

7. Fold Egg Whites into Batter

   Gently fold the whipped egg whites into the batter in three additions, preserving as much air as possible.

   Time: PT5M

8. Prepare Steamer and Pan

   Lightly grease the cake pan, pour in the batter, and cover the pan with foil. Bring a pot of water to a rapid boil and set up the steamer.

   Time: PT5M

9. Steam the Cake

   Place the pan in the steamer, cover, and steam for 30 minutes without opening the lid.

   Time: PT30M

10. Cool and Unmold

    Remove the pan from the steamer, let the cake cool for 10 minutes, then run a knife around the edges and invert onto a serving plate.

    Time: PT10M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

30g

Fat

5g

Fiber

1g