Pandan Honeycomb Cake (Bánh bò nướng lá dứa)

Name: Pandan Honeycomb Cake (Bánh bò nướng lá dứa)
Ingredients: 3/4 cup coconut milk (200 ml); 1 2/3 cups tapioca starch (200 grams); 2 1/2 tablespoons rice flour (20 grams); 5 large eggs; 3-4 drops pandan extract; 1 cup sugar (200 grams); Liquid vanilla extract; 2 tablespoons unsalted butter (30 grams); 8 -inch square cake pan; 3/4 teaspoon baking powder (3 grams); 1/2 teaspoon baking soda (2 grams)

Joyce Ch @FoodbyJoyce

San Francisco

Pandan Honeycomb Cake (Bánh bò nướng lá dứa)

Joyce Ch @FoodbyJoyce

Saved

Ingredients

3/4 cupcoconut milk (200 ml)
1 2/3 cupstapioca starch (200 grams)
2 1/2 tablespoonsrice flour (20 grams)
5large eggs
3-4 dropspandan extract
1 cupsugar (200 grams)
Liquid vanilla extract
2 tablespoonsunsalted butter (30 grams)
8-inch square cake pan
3/4 teaspoonbaking powder (3 grams)
1/2 teaspoonbaking soda (2 grams)

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Steps

1

In a bowl, mix together the tapioca starch, rice flour, baking powder, baking soda, and 1/4 teaspoon salt until well combined.
2

Preheat the oven to 320°F-340°F (160°C-170°C). Grease the sides of an 8-inch square cake pan with oil or butter to prevent sticking, and place it in the oven to heat.
3

In a small saucepan, combine the coconut milk, butter, and sugar. Heat until the butter and sugar are melted. Remove from heat, then stir in the pandan extract and vanilla. Gradually sift in the flour mixture, stirring until smooth.
4

Crack the eggs into a large bowl and use scissors to cut through the yolks. Gently fold the egg mixture into the batter, mixing carefully. Sift the batter two more times to help create the honeycomb texture, then pour it into the prepared pan.
5

Bake at 320°F-340°F (160°C-170°C) for 40 to 50 minutes, depending on your oven. The cake is done when a skewer inserted in the center comes out clean and the top is golden brown.