Dissolve the yeast in a little warm water and let it activate. Boil the lemongrass and kaffir lime leaves with 1 1/2 tablespoons (20 ml) water for a few minutes to infuse their aroma. Blend the pandan leaves and strain to get 1/2 cup (100 ml) pandan juice. Beat the eggs with the sugar, then add the lemongrass and lime leaf infusion and mix well. Combine the tapioca starch and rice flour, then mix into the egg mixture. Add the activated yeast.

Next, add the pandan juice, then the coconut milk and melted butter. Mix well. Grease the cake molds and pour the batter into each mold. Use a strainer when pouring to help create more honeycomb texture.

Preheat the oven to 400°F and bake for 20 minutes. Check if the cake is dry; if so, it's done.

If the cake has lots of honeycomb holes inside when cut, you've succeeded!