Vietnamese Honeycomb Cake

Ingredients

• 1 cup Coconut Cream (full‑fat, canned)
• 2 teaspoons Pandan Extract (thick extract for flavor and green color)
• 1/4 teaspoon Salt (pinch of fine salt)
• 1/2 cup Caster Sugar (fine granulated sugar)
• 2 tablespoons Canola Oil (neutral oil for greasing and batter)
• 5 large Eggs (yolks cut with kitchen scissors to reduce air)
• 1/2 cup Tapioca Starch (also called tapioca flour)
• 1/2 cup Rice Flour (gluten‑free rice flour)
• 1/2 teaspoon Baking Soda (bicarbonate of soda)
• 1/4 teaspoon Cream of Tartar (helps stabilize the batter)

Instructions

1. Preheat Oven and Prepare Tin

   Preheat the oven to 350°F (175°C). Grease only the bottom of a round springform cake tin with a thin layer of canola oil; do not grease the sides.

   Time: PT5M

   Temperature: 350°F

2. Heat Coconut Cream Mixture

   In a microwave‑safe bowl, combine 1 cup coconut cream, pandan extract, a pinch of salt, and caster sugar. Microwave for 30 seconds, then remove.

   Time: PT30S

3. Add Oil and Stir

   Add 2 tablespoons of canola oil to the warmed coconut mixture and whisk until fully incorporated.

   Time: PT1M

4. Prepare Eggs

   Crack 5 eggs into a large mixing bowl. Using kitchen scissors, cut the yolks into small pieces to reduce air incorporation.

   Time: PT2M

5. Add First Half of Dry Ingredients

   Add half of the tapioca starch and rice flour (¼ cup each) to the bowl. Whisk for about 1 minute, keeping the whisk in contact with the bottom of the bowl.

   Time: PT1M

6. Add Remaining Dry Ingredients

   Sift the remaining ¼ cup tapioca starch and ¼ cup rice flour directly into the bowl and whisk another minute.

   Time: PT1M

7. Combine Coconut‑Pandan Mixture

   Pour the warm coconut‑pandan mixture into the batter and whisk until smooth.

   Time: PT1M

8. Add Leavening Agents

   Add ½ teaspoon baking soda and ¼ teaspoon cream of tartar. Whisk briefly to incorporate.

   Time: PT30S

9. Sieve Batter into Tin

   Pass the batter through a fine mesh sieve directly into the prepared cake tin, scraping the bowl to capture all batter.

   Time: PT2M

10. Release Air Pockets

    Lift the tin about an inch above the counter and drop it a few times to release trapped air bubbles.

    Time: PT30S

11. Bake the Cake

    Place the tin in the preheated oven and bake for 20 minutes, or until the top is lightly golden and a toothpick inserted comes out clean.

    Time: PT20M

    Temperature: 350°F

12. Cool Upside Down

    While the cake is still hot, invert it onto a cooling rack set over two mugs (or small bowls) and let it cool for 45 minutes.

    Time: PT45M

13. Serve

    Slice and serve the cake warm or at room temperature. Enjoy the chewy texture and subtle pandan aroma.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

14 g

Fiber

1 g

Ingredient Substitutions

• Instead of Coconut Cream: Coconut Milk (full fat), Heavy Cream
• Instead of Pandan Extract: Pandan Paste, Fresh Pandan Leaves (blended)
• Instead of Salt: Sea Salt
• Instead of Caster Sugar: Granulated Sugar
• Instead of Canola Oil: Vegetable Oil, Sunflower Oil
• Instead of Eggs: Egg Replacer (for vegans)
• Instead of Tapioca Starch: Cornstarch
• Instead of Rice Flour: All‑Purpose Flour (changes texture)
• Instead of Baking Soda: Baking Powder (use 1 1/2 tsp)
• Instead of Cream of Tartar: Lemon Juice (1 tsp)

Equipment Needed

• Microwave Safe Bowl
• Large Mixing Bowl
• Kitchen Scissors
• Whisk
• Fine Mesh Sieve
• Round Springform Cake Tin
• Aluminum Foil (optional)
• Oven
• Cooling Rack
• Mugs (for cooling station) (optional)
• Spatula or Scraper

Critical Steps — Do Not Skip

• Grease only the bottom of the cake tin to allow sides to cling.
• Cut egg yolks with scissors to minimize air incorporation.
• Keep the whisk touching the bottom of the bowl while mixing dry ingredients.
• Sieve the batter to ensure a smooth mixture.
• Cool the cake upside down to maintain the honeycomb structure.

Chef Tips from the Video

• Use a thick, high‑quality pandan extract for the brightest color and most authentic flavor.
• Avoid over‑whisking; the goal is a smooth batter with minimal air bubbles.
• If you don’t have a springform pan, line a regular round cake pan with parchment and be extra careful when inverting the cake.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.

Room temperature: Can sit at room temperature for 1 day, but texture may soften.

Make-Ahead Tips

• Bake the cake a day ahead and store it upside down in the refrigerator; re‑warm briefly before serving.
• The batter can be prepared up to the sieving step and refrigerated for up to 2 hours.

Frequently Asked Questions