Fragrant and delicious this slightly chewy tapioca cake is infused with coconut milk and pandan flavor. A word of caution: This is not the easiest cake to make. The success of this cake is in achieving the vertical striations which when cut across looks like a bee’s honeycomb and hence the name Honeycomb Cake. The ingredients and directions are very specific so please follow the recipe closely.
A Few Notes
Be sure to use single-acting baking powder instead of double-acting baking powder. (Single-acting works when wet. Double-acting works with moisture and heat.) Most of the baking powders available in the grocery stores (ex: Rumford, Royal, Calumet, etc.) are double-acting and will not work with this recipe. The cake rises nicely in the oven but once removed from the oven, it falls flat. (Sad!) For single-acting baking powder, I know of only two brands: Alsa and Dr. Oetker. The Alsa brand (sold as a packet of little pink envelopes) is what most people use and it’s only sold in the Asian grocery stores. If you can find the Alsa brand, this baking powder works just fine and you’ll want to use one entire envelope for the below recipe. I used Dr. Oetker’s because it’s sold in a store near me. Unfortunately, it did not give yield the beautiful honeycombs even though I read it’s a single-acting baking powder. Because finding single-acting baking powder can be a frustrating task, in this recipe we make our own using ingredients which are readily available in every grocery store.
Be prepared to make this cake a few times before you are successful, so buy a full tray of eggs and extra tapioca starch. The size of the eggs is important too. The recipe calls for extra large or jumbo eggs.
Make sure your baking soda is not expired. We all have a container in our cupboard and have no idea how long it’s been in there. Buy a fresh box for this recipe.
Once we add the baking powder we need to work quickly to get the cake into the oven.
I use a 9″ round springform pan. You can go a bit smaller if you want a thicker cake but don’t use anything larger than a 10″ pan.
Watch the video below for instructions.
1-5.6 oz can coconut milk
1/4 cup water
3/4 cup sugar (1 cup if you like a sweeter cake)
2 cups tapioca starch
2 tsp rice flour
1 Tbsp single-acting baking powder: 2 tsp cream of tartar + 1 tsp baking soda
6 extra large eggs at room temperature
2 tsp canola oil
1 tsp vanilla extract
1/2 tsp Pandan paste
non-stick cooking spray
Preheat oven to 325 degrees and place baking pan in the oven.
In a small saucepan over low heat, add coconut milk, water and sugar. Stir until dissolved. Remove from heat and allow to cool.
In a medium bowl, sift together tapioca starch and rice flour. Set aside.
In a small bowl, combine the cream of tartar and baking soda to make the single-acting baking powder. Set aside.
In a large bowl, add eggs, oil, and vanilla extract. Pierce eggs yolks with a knife. Gently whisk everything together for about 1 minute. Do not introduce air in the egg mixture by whipping or beating the eggs.
Add coconut syrup to egg mixture and whisk together gently. Add 1/2 of the sifted flour mixture and mix together until mostly combined. Add the remaining flour mixture and continue whisking gently. The batter is lumpy at first but continue whisking slowly (approximately 2-3 minutes ) to dissolve the lumps. Add the pandan paste and blend well. There will be some small lumps in the batter still.
Add the single-acting baking powder and whisk until smooth, approximately 2 minutes. Note the batter becomes foamy as it reacts with the baking powder.
Remove the baking pan from the oven and spray it with a generous amount of non-stick cooking spray. Strain the batter into the baking pan. Use the whisk to work through any remaining lumps in the strainer.
Bake the cake for 30-35 minutes. Check for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Remove from oven and allow to cool.
Yields: 8 servings