Description
A delightful and chewy cake with the fragrant aroma of pandan and the sweetness of coconut and honey, featuring a unique honeycomb texture.
Ingredients
Scale
- 2 cups glutinous rice flour
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups coconut milk
- 1/2 cup honey
- 1/4 cup pandan extract
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the glutinous rice flour, all-purpose flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk together the coconut milk, honey, pandan extract, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Slice and serve.
Notes
- For a stronger pandan flavor, you can add more pandan extract.
- Ensure your pandan extract is good quality for the best flavor.
- The cake will be chewy and slightly sticky due to the glutinous rice flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Pandan Coconut Honeycomb Cake, pandan cake, coconut cake, honeycomb cake, chewy cake, Southeast Asian dessert, pandan, coconut, honey