How to make Padan Honeycomb Cake

How to make PADAN HONEYCOMB CAKE is a medium Southeast Asian recipe that serves 8. 250 calories per serving. Recipe by Cooking With Khon Khao on YouTube.

Prep: 30 min | Cook: 1 hr 5 min | Total: 1 hr 50 min

Cost: $8.06 total, $1.01 per serving

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

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
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
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
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
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
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
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
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
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
Grease Pan
Remove the warmed bundt pan from the oven and generously spray with butter spray, ensuring all crevices are coated.
Time: PT2M
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
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
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
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

Dietary info: Gluten‑Free, Vegetarian

Allergens: Eggs, Coconut

Ingredient Substitutions

Instead of Tapioca Starch: potato starch
Instead of Rice Flour: cornstarch
Instead of Granulated Sugar: coconut sugar
Instead of Coconut Milk: evaporated milk with coconut extract
Instead of Coconut Oil: vegetable oil
Instead of Pandan Extract: fresh pandan leaves blended and strained
Instead of Butter Spray: melted butter with oil

Equipment Needed

Digital Scale
Fine Mesh Sieve
Wire Whisk
Saucepan
Mixing Bowl
Bundt Cake Pan
Butter Spray
Spatula
Fork
Oven
Cooling Rack
Toothpick or Chopstick

Critical Steps — Do Not Skip

Cooling the coconut milk before adding to eggs prevents curdling
Sifting dry ingredients and sieving the batter removes tapioca lumps
Greasing the pan generously with butter spray ensures easy release
Checking doneness with a toothpick avoids under‑ or over‑baking

Chef Tips from the Video

Weigh all ingredients for consistency
Use a full‑fat coconut milk can for richness
Melt coconut oil in the microwave for precise measurement
Grease the pan with butter spray rather than regular butter for an even coating
Slice with a serrated knife to keep the honeycomb pattern intact

Troubleshooting

Lumpy batter after mixing

Ensure dry ingredients are sifted and run the batter through a fine mesh sieve; press with a spatula to break lumps

Cake sticks to the pan

Generously spray the pan with butter spray and let it sit for a minute before adding batter

Cake is dense or gummy

Do not over‑mix; bake until a clean toothpick emerges and allow the rest period in the oven

Cake collapses after removal

Allow the 20‑30 minute rest in the turned‑off oven with the door slightly open to set the honeycomb structure

Storage

Refrigerator: Store in an airtight container for up to 4 days

Freezer: Wrap tightly and freeze for up to 1 month

Room temperature: Can sit at room temperature for up to 1 day if covered

Make-Ahead Tips

The cake can be baked a day ahead and stored in the refrigerator
Wrap the cooled cake tightly in plastic wrap before freezing

Frequently Asked Questions

What is the cultural significance and history of Pandan Honeycomb Cake in Southeast Asian cuisine?

Pandan honeycomb cake, known in Thailand and Vietnam as a festive treat, showcases the beloved pandan leaf’s aromatic flavor and the honeycomb texture created by tapioca starch. It is often served with coffee or tea during celebrations and family gatherings, symbolizing hospitality and the tropical flavors of the region.

What are the traditional regional variations of Pandan Honeycomb Cake in Thai and Vietnamese cuisine?

In Thailand, the cake may include a hint of coconut cream and is sometimes topped with toasted coconut flakes. Vietnamese versions often pair the cake with strong drip coffee and may use rice flour exclusively for a slightly softer crumb. Both styles emphasize a bright green color and a light, airy texture.

How is Pandan Honeycomb Cake traditionally served in Thailand?

Thai households typically serve the cake at room temperature, sliced with a serrated knife, and accompanied by a cup of hot Thai iced coffee or tea. The cake’s crisp exterior and chewy interior make it a perfect snack for afternoon gatherings.

What occasions or celebrations is Pandan Honeycomb Cake traditionally associated with in Southeast Asian culture?

The cake is popular during birthdays, housewarmings, and festive holidays such as Songkran in Thailand or Tet in Vietnam, where its bright green hue adds a celebratory touch to dessert tables.

What makes Pandan Honeycomb Cake special or unique in Southeast Asian dessert tradition?

Its combination of pandan’s fragrant, vanilla‑coconut flavor with a honeycomb‑like, stretchy crumb created by tapioca starch sets it apart from other rice‑flour cakes. The contrast between the crisp brown crust and the vivid green interior is both visual and textural.

What are the most common mistakes to avoid when making Pandan Honeycomb Cake?

Common errors include adding the hot coconut milk to the eggs (which curdles them), skipping the sift and sieve steps (resulting in gritty lumps), under‑greasing the pan (causing the cake to stick), and over‑mixing the batter (making it dense).

Why does this Pandan Honeycomb Cake recipe use a combination of tapioca starch and rice flour instead of all‑purpose flour?

Tapioca starch provides the characteristic chewy, honeycomb texture, while rice flour adds structure without gluten. All‑purpose flour would create a denser crumb and lose the signature stretchiness.

Can I make Pandan Honeycomb Cake ahead of time and how should I store it?

Yes, the cake can be baked a day in advance. Once completely cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to 4 days, or freeze for up to a month. Bring to room temperature before serving for best texture.

What texture and appearance should I look for when the Pandan Honeycomb Cake is done?

The exterior should be a light golden‑brown with a slightly crisp edge, while the interior remains a vivid green and has a soft, airy, honeycomb‑like crumb that stretches slightly when cut. A clean toothpick indicates doneness.

What does the YouTube channel Cooking With Khon Khao specialize in?

The YouTube channel Cooking With Khon Khao focuses on Southeast Asian home cooking, especially Thai and Vietnamese desserts and comfort foods, offering step‑by‑step tutorials with detailed ingredient sourcing tips.

How does the YouTube channel Cooking With Khon Khao's approach to Southeast Asian baking differ from other cooking channels?

Cooking With Khon Khao emphasizes precise measurements using a digital scale, thorough ingredient sieving, and culturally authentic flavor profiles, while many other channels rely on volume measurements and generic Western techniques.

Last updated: September 2, 2026

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