i tried making vietnamese honeycomb cake

Ingredients

• 100 g Tapioca Starch (fine powder, gives the signature chewy texture)
• 150 g Rice Flour (short‑grain rice flour, gluten‑free)
• 200 ml Coconut Milk (full‑fat canned coconut milk for richness)
• 1 tsp Pandan Extract (concentrated, gives classic green aroma)
• 150 g Granulated Sugar (white granulated sugar)
• 1 tsp Baking Powder (double‑acting)
• 2 large Eggs (room temperature)
• 1 pinch Salt (fine sea salt)

Instructions

1. Combine Dry Ingredients

   Sift the tapioca starch, rice flour, baking powder, sugar, and a pinch of salt into a large mixing bowl.

   Time: PT5M

2. Whisk Wet Ingredients

   In a separate bowl, whisk together the eggs, coconut milk, and pandan extract until fully blended.

   Time: PT3M

3. Make the Batter

   Pour the wet mixture into the dry ingredients and whisk until the batter is smooth and thin, similar to a pancake batter.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

5. Prepare the Baking Tin

   Lightly grease the coconut cake mold with a neutral oil or melted butter.

   Time: PT2M

6. Fill the Tin

   Pour the batter into the prepared tin, filling it about three‑quarters full.

   Time: PT2M

7. Bake the Cake

   Bake at 350°F for 12 minutes, then lower the temperature to 300°F (150°C) and bake for another 12 minutes without opening the oven door.

   Time: PT24M

   Temperature: 300°F

8. Cool and Release

   Remove the tin from the oven and let the cake sit for 10 minutes. Run a silicone spatula around the edges, then gently invert the cake onto a cooling rack.

   Time: PT10M

9. Serve

   Allow the cake to cool to room temperature. Slice and serve plain or drizzle with a light coconut syrup if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g