Description
A fragrant and visually stunning cake with layers of pandan and coconut flavors, topped with a golden honeycomb pattern.
Ingredients
Scale
- 200g rice flour
- 100g tapioca starch
- 150g sugar
- 400ml coconut milk
- 200ml pandan juice (extracted from 10 pandan leaves)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 3 large eggs
Instructions
- Preheat oven to 180°C (350°F). Grease a 20cm square pan.
- Mix rice flour, tapioca starch, sugar, and baking powder in a bowl.
- In another bowl, whisk eggs, coconut milk, pandan juice, vanilla extract, and salt.
- Combine wet and dry ingredients. Stir until smooth.
- Pour batter into the prepared pan. Tap to remove air bubbles.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- Use fresh pandan leaves for best flavor.
- Strain the pandan juice to remove fibers.
- Serve at room temperature for optimal texture.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pandan cake, coconut cake, honeycomb cake, Asian dessert