How to make PADAN HONEYCOMB CAKE

Ingredients

• 6 pieces Eggs (large, room temperature)
• 200 g Tapioca Starch (also called tapioca flour)
• 100 g Rice Flour (fine white rice flour)
• 200 g Granulated Sugar (white granulated)
• 1 tsp Baking Powder
• 400 ml Coconut Milk (full‑fat can)
• 0.25 tsp Salt
• 60 ml Coconut Oil (liquid, melted)
• 2 tsp Pandan Extract (adjust for color/flavor intensity)
• as needed Butter Spray (for greasing the pan)

Instructions

1. Preheat Oven and Warm Pan

   Set the oven to 350°F (175°C) and place the bundt pan inside to warm while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Measure Dry Ingredients

   Weigh tapioca starch, rice flour, granulated sugar, and baking powder on a digital scale. Sift them together into a bowl to remove lumps.

   Time: PT5M

3. Heat Coconut Milk Mixture

   In a saucepan over medium heat, combine the full can of coconut milk, sugar, and salt. Whisk continuously until the sugar fully dissolves and the mixture is smooth, then remove from heat.

   Time: PT7M

   Temperature: medium heat

4. Cool Coconut Milk

   Transfer the hot coconut milk mixture to a shallow container and place it in the refrigerator until cool (about 10‑15 minutes).

   Time: PT15M

   Temperature: 4°C

5. Prepare Eggs

   Crack six eggs into a large bowl. Using a fork, gently run through the yolks and whites to break them up without creating a frothy mixture.

   Time: PT2M

6. Combine Wet Ingredients

   Pour the cooled coconut milk mixture into the beaten eggs, add pandan extract, and stir gently until the batter turns a uniform green color.

   Time: PT3M

7. Mix Dry and Wet

   Add the sifted dry ingredients to the wet mixture in the large bowl. Using the wire whisk, stir just until everything is incorporated and no dry pockets remain.

   Time: PT4M

8. Sieve Batter

   Pass the batter through the fine mesh sieve into the bowl, using a spatula to press through and eliminate lumps caused by tapioca starch.

   Time: PT3M

9. Melt Coconut Oil

   Microwave the coconut oil for 30 seconds until liquid, then stir it into the batter until fully incorporated.

   Time: PT1M

   Temperature: medium heat

10. Grease Pan

    Remove the warmed bundt pan from the oven and generously spray with butter spray, ensuring all crevices are coated.

    Time: PT2M

11. Bake the Cake

    Pour the batter into the prepared pan and place it on the center rack of the oven. Bake at 350°F (175°C) for 45 minutes.

    Time: PT45M

    Temperature: 350°F

12. Check Doneness

    Insert a toothpick or chopstick into the thickest part of the cake. If it comes out clean, the cake is done; otherwise bake for additional 5‑10 minutes.

    Time: PT5M

13. Rest in Oven

    Turn off the oven, crack the door open, and let the cake rest inside for 20‑30 minutes to finish cooking and set the honeycomb structure.

    Time: PT25M

    Temperature: 350°F

14. Cool and Unmold

    Place the pan on a cooling rack, then invert onto a serving plate. Gently tap to release the cake. Allow to cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

38 g

Fat

10 g

Fiber

1 g