Indulge your senses in the exquisite delight of our Fluffy Pandan Honeycomb Cake! This unique dessert marries the fragrant, tropical notes of pandan with the delightful crunch of honeycomb, creating a texture and flavor experience unlike any other. Imagine the soft, airy crumb of the cake yielding to the satisfying crackle of the honeycomb, all infused with the subtle sweetness of pandan. This recipe elevates a classic, offering a sophisticated twist perfect for any occasion, from casual gatherings to elegant celebrations. The vibrant green hue alone is enough to make it a showstopper.
This Pandan Honeycomb Cake recipe isn't as daunting as it may seem; in fact, we've broken down the process into easy-to-follow steps, even for beginner bakers. Get ready to be amazed by how simple it is to create this stunning and delicious cake. Let's dive into the step-by-step guide and unlock the secrets to baking this unforgettable treat.
Tools Needed
- Pot
- Bowl
- Whisk
- Sieve
- 9-inch cake pan (approx. 22cm)
- Air fryer
Ingredients
- Sugar: 120g
- Coconut milk (canned): 250g
- Salt
- Eggs: 5
- Tapioca starch: 190g
- Flour: 10g
- Vanilla sugar: 10g
- Pandan essence
- Baking powder: 10g
- Melted butter or cooking oil: 10g
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine sugar and coconut milk in a pot. Stir well over medium heat until sugar dissolves. Remove from heat once warm.
- In another bowl, whisk eggs lightly. Add the warm coconut milk mixture and a pinch of salt. Mix well.
- Add tapioca starch, flour, and vanilla sugar. Stir until fully combined.
- Add pandan essence for color and aroma. Mix well immediately as the powder acts quickly.
- Add baking powder to the batter and sieve the mixture to ensure a smooth consistency.
- Add melted butter or cooking oil. Stir until combined.
Step 2. Bake the Cake
- Preheat the air fryer to 200°C (392°F) for 5 minutes.
- Grease the cake pan with butter or cooking oil. Pour the batter into the pan using a sieve to create even layers and a honeycomb effect.
- Cover the pan with aluminum foil, piercing holes for ventilation.
- Bake in the preheated air fryer at 170°C (340°F) for 35 minutes. Remove the foil and bake at 165°C (330°F) for another 15 minutes. Turn off the heat and let the cake rest in the oven for 10 minutes.
Step 3. Cool and Release
- Invert the cake onto a wire rack to cool completely.
Step 4. Serve
- Once cool, remove the cake from the pan and serve.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Shake the coconut milk can well before using.
- Don't overheat the coconut milk mixture, or it will cook the eggs.
- Use fresh baking powder for best results.
- Adjust baking time and temperature according to your oven.
- Leftover cake can be reheated in the microwave.
Nutrition
- N/A
FAQs
1. Can I substitute the bamboo roots?
While bamboo roots add a unique subtle flavor, you can omit them or substitute with a teaspoon of pandan extract for a similar fragrant result.
2. How do I prevent the honeycomb from becoming too hard?
Ensure you don't overcook the sugar syrup for the honeycomb. Use a candy thermometer to reach the correct temperature and work quickly to spread it before it cools and hardens.
3. Can I make this cake ahead of time?
Yes! The cake is best served fresh, but can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. The honeycomb may soften slightly in the fridge.
With its vibrant green hue, irresistible aroma, and delightful combination of textures, this Fluffy Pandan Honeycomb Cake is sure to impress. We hope you enjoyed this easy recipe and found the process both rewarding and delicious. Now go forth and create your own masterpiece!