Description: A fragrant and visually stunning cake infused with the flavors of pandan and coconut, featuring a unique honeycomb texture. This cake is a delightful treat that combines a light, airy crumb with a rich, aromatic taste.
Ingredients:
Coconut Mixture:
- 250 ml pure coconut milk
- 200 ml coconut water or plain water
- 2 pandan leaves, knotted
- 3 grams salt
- 1 tbsp pandan extract
Base Ingredients:
- 20 g plain flour (2.5 tbsp)
- 30 g granulated sugar (2.5 tbsp)
- 6.5 g instant yeast (2 tsp)
- 80 ml warm water (1/3 cup)
Egg Batter:
- 13 egg yolks + 1 whole egg
- 200 to 230 g sugar (1 to 1¼ cup)
- 200 g tapioca flour (1⅔ cups)
- 20 g rice flour (2 tbsp)
- 30 g melted margarine (2 tbsp)
Preparation:
Coconut Mixture: Step 1: Combine coconut milk, coconut water, pandan leaves, salt, and pandan extract in a saucepan. Step 2: Cook over medium heat until fragrant and gently boiling. Stir continuously to prevent the coconut milk from splitting. Step 3: Once the mixture reduces slightly, remove from heat and cool to room temperature. Step 4: Discard the pandan leaves and measure out 330 ml of the mixture. Set aside.
Base Ingredients: Step 1: Mix all ingredients until smooth. Step 2: Let sit for 15 minutes until foamy and activated.
Egg Batter: Step 1: Beat egg yolks, whole egg, and sugar on low to medium speed for 8–10 minutes, until thick and fluffy. Step 2: Add tapioca and rice flour. Mix briefly until smooth. Step 3: Pour in the cooled coconut mixture and the foamy yeast starter. Whisk until fully combined. Step 4: Transfer to a larger bowl, add melted margarine, and stir gently for about 5 minutes. Step 5: Cover and let the batter rest for 2 to 2.5 hours, depending on room temperature.
Baking Steps: Step 1: Preheat your oven to 180°C. Step 2: Lightly oil a 20 cm square cake tin, coating all sides evenly. Put the baking tray in to the oven to warm up. Step 3: Make sure the pan is hot before adding the batter. You should hear sizzling sound when pouring in the mixture. Step 4: Bake on the bottom rack for 30 minutes. Step 5: Lower the heat to 170°C and bake for another 25–30 minutes (Keep the oven door slightly open, about 1 cm). Step 6: Once the top bubbles burst, move to the top rack. Step 7: Reduce heat to 150°C for 8–10 minutes.
Why you’ll love this recipe:
This Pandan Coconut Honeycomb Cake is more than just a dessert; it’s an experience. The unique honeycomb texture, created through a special baking process, makes each bite a delight. The combination of pandan and coconut offers a fragrant, tropical flavor that’s both comforting and exotic. It’s perfect for special occasions or simply as a treat to brighten your day. The recipe is also a wonderful way to impress your friends and family with your baking skills, as it produces a visually stunning and delicious cake that is sure to be a conversation starter.
Serving Suggestions:
- Serve slices of the cake at room temperature to fully appreciate its texture and flavor.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of hot tea or coffee to complement the cake’s subtle sweetness.
- Garnish with fresh pandan leaves or a sprinkle of shredded coconut for an elegant presentation.
Tips:
- Make sure all ingredients are accurately measured to ensure the cake’s texture and flavor are just right.
- Do not overmix the batter; gentle stirring is key to achieving a light and airy cake.
- Ensure the oven is preheated properly and the baking pan is hot before pouring in the batter.
- Monitor the cake closely while baking and adjust the temperature as needed to prevent burning.
- Allow the cake to cool completely before slicing to maintain its shape and texture.
Preparation Time: 45 minutes
Cook Time: 65-70 minutes
Total Time: 4 hours (includes resting time)
Nutrition Information: (Note: These values are approximate and may vary based on specific ingredients and portion sizes.)
- Calories: 350-400 per serving
- Protein: 5-7 grams per serving
- Sodium: 150-200 mg per serving
Conclusion:
The Pandan Coconut Honeycomb Cake is a delightful culinary adventure that promises a unique and unforgettable experience. With its distinctive texture, aromatic flavor, and stunning presentation, this cake is perfect for any occasion. Whether you’re an experienced baker or just starting out, this recipe will guide you through the steps to create a masterpiece that will impress and delight. Enjoy the journey and savor every bite of this tropical treat!
Questions and Answers about this recipe:
- Can I use regular milk instead of coconut milk?
- While you can substitute regular milk, the coconut milk is essential for the authentic flavor and texture of the cake. It is highly recommended to use coconut milk for the best results.
- What if I don’t have pandan extract?
- If you don’t have pandan extract, you can use more pandan leaves to infuse the coconut milk. Simmer the coconut milk with extra pandan leaves for a stronger pandan flavor.
- Why is it important to let the batter rest for 2-2.5 hours?
- The resting period allows the yeast to activate and the gluten in the flour to relax. This results in a lighter and more airy cake with the signature honeycomb texture.
- Can I use a different type of flour instead of tapioca and rice flour?
- Tapioca and rice flour contribute to the unique texture of the cake. Substituting with other flours may alter the final result. If you must substitute, use a gluten-free flour blend for a similar texture.
- How do I know when the cake is done baking?
- The cake is done when the top bubbles burst and the cake is golden brown. You can also insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready.
