A delicious Vietnamese baked honeycomb cake that is light, springy, and airy with a burst of pandan and coconut flavors.
Ingredients
- 5 large pandan leaves
- 100 mL cup water (about 1/3 cup)
- 1/4 tsp pandan extract paste (for additional color)
- 100 ml coconut milk (about 1/3 cup)
- 100 ml heavy whipping cream (about 1/3 cup)
- 8 whole eggs
- 280 g granulated white sugar (about 1 1/3 cups)
- 310 g tapioca starch (about 2 1/2 cups)
- 20 g rice flour (about 3 tablespoons)
- 1/2 teaspoon sea salt
- 1 tablespoon unsalted melted butter
- 2 teaspoons double-acting baking powder
