Vietnamese Pandan Honeycomb Cake
"Whew. I got the honeycomb effect. Not perfect, but sure Pandan tasty....I was worried last night b'cuz it was SO moist...a bit chewy and almost "mochi-like", but after an overnight rest it was much better. Still a little chewy, but maybe THIS recipe is just THAT real flour. It's all tapioca flour/starch."
-- @julesfood


  • 200 milliliter thick coconut milk (1/2 can)
  • 150 gram sugar
  • 6 eggs
  • 200 gram tapioca starch/flour
  • 1 pack Alsa "single acting" baking powder
  • 5-6 drops pandan extract/paste