Pandan Honeycomb Cake

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can mimic the creaminess.

tapioca flour

🥗Healthier: arrowroot flour

💰Cheaper: cornstarch

Arrowroot is a healthier alternative, while cornstarch is more affordable.

Mix rice flour, tapioca flour, and sugar in a bowl until combined.

Dissolve yeast in warm water and let sit until foamy, about 5-10 minutes.

Combine the flour mixture with the yeast mixture and stir until smooth.

Add coconut milk and pandan extract, mixing until well incorporated.

Let the batter rest for about 30 minutes in a warm place.

Prepare a steamer and line the steaming tray with parchment paper.

Pour a thin layer of batter into the tray and steam for 5-7 minutes until set.

Add a layer of food coloring to the remaining batter, if desired, and gently fold in.

Pour the colored batter over the first layer and steam for another 5-7 minutes.

Repeat layering and steaming until all batter is used, finishing with a plain layer on top.

Allow the cake to cool before removing from the tray.

Slice and serve at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens