"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 way...no real flour. It's all tapioca flour/starch."
Vietnamese Pandan Honeycomb Cake
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- 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