Name: Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 14 ounces full-fat Coconut Milk; 10 pieces fresh Pandan Leaves (or 1 teaspoon pandan extract if substituting); 5 large Eggs; 1.33 cups Granulated Sugar; 0.5 teaspoon Pandan Extract (double to 1 tsp if using instead of leaves); 1 teaspoon Vanilla Extract; 1 cup Tapioca Starch; 16 grams Single Acting Baking Powder (about one packet); 1 pinch Salt

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Introduction

Vietnamese Honeycomb Cake, known for its unique texture and fragrant pandan aroma, is a delightful treat that’s easier to make than you might think. This rich and chewy cake features the perfect balance of sweetness and coconut flavor, making it a favorite for special occasions or everyday indulgence.

Irresistible Vietnamese Honeycomb Cake You Can Make Today Recipe - Recipe Image

Ingredients

14 ounces Coconut Milk (Use full-fat for richness)
10 pieces Pandan Leaves (Can substitute with 1 tsp of pandan extract)
5 large Eggs (Using large eggs yields the best results)
1.33 cups Granulated Sugar (Adjust to taste)
0.5 teaspoon Pandan Extract (Double if using extract instead of leaves)
1 teaspoon Vanilla Extract (Adds depth to flavor)
1 cup Tapioca Starch (Critical for signature texture)
16 grams Single Acting Baking Powder (Approximately from one packet)
1 pinch Salt (Balances sweetness)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and place a bundt pan inside to warm up for about 10 minutes.
Step 2: In a blender, combine 14 ounces of full-fat coconut milk with 10 fresh pandan leaves. Blend until smooth, then strain through a sieve into a bowl.
Step 3: In a large bowl, whisk together the coconut mixture, 5 large eggs, and 1 1/3 cups of sugar gently to avoid bubbles.
Step 4: Mix in 1/2 teaspoon of pandan extract and 1 teaspoon of vanilla extract into the wet mixture, stirring gently.
Step 5: In a separate bowl, whisk together 1 cup of tapioca starch, 16 grams of baking powder, and a pinch of salt. Fold this dry mixture into the wet ingredients until just combined.
Step 6: Pour the batter into the preheated bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted comes out clean.
Step 7: Let the cake cool for about 60 minutes before inverting it onto a wire rack to release the honeycomb texture.

Tips & Variations

Use fresh pandan leaves if possible for a more vibrant aroma; pandan extract is a good alternative when leaves aren’t available.
Gently mixing the batter helps maintain the delicate texture without creating large air bubbles.
Try adding a few drops of coconut extract along with vanilla for an extra coconut flavor boost.
If you don’t have a bundt pan, a similar-sized tube pan or springform pan can work, but expect slight texture differences.

Storage

Store the cooled cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week and bring to room temperature before serving. Reheat gently in a microwave or steamer to revive the chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without pandan leaves?

Yes, you can substitute pandan leaves with pandan extract. Use about 1 teaspoon if you don’t have fresh leaves, but the flavor will be less herbal and bright.

Why is tapioca starch important for the texture?

Tapioca starch gives the cake its characteristic chewy and bouncy honeycomb texture that differentiates it from other cakes. Using all-purpose flour won’t provide the same result.