The necessary ingredients
- 1 cup tapioca starch
- 1 cup rice flour
- 1 ¼ cups coconut milk
- 1 cup sugar
- 1 tablespoon vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 tablespoon pandan extract (for the green color and flavor, optional)
- ¼ teaspoon salt
Alternative Ingredients:
- Flavor Variation: Substitute pandan extract with a few drops of almond extract or vanilla extract for a different flavor.
- Natural Coloring: Use spinach juice or matcha powder for a natural green color instead of pandan extract.
- Dairy-Free: The recipe is naturally dairy-free, but you can use almond or soy milk if preferred.
Steps of Preparation
The steps of preparation (possible in all kinds of variations):
- Preheat your oven to 350°F (175°C). Grease a bundt pan or an 8-inch round cake pan with vegetable oil.
- In a medium saucepan, combine the coconut milk and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool slightly.
- In a large mixing bowl, sift together the tapioca starch, rice flour, baking powder, and salt.
- In a separate bowl, beat the eggs until frothy. Add the pandan extract (if using), vanilla extract, and the cooled coconut milk mixture. Stir until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently to avoid creating bubbles. Mix until smooth and well incorporated.
- Strain the batter through a fine mesh sieve to remove any lumps and ensure a smooth consistency.
- Let the batter rest for about 30-45 minutes to allow the starch to hydrate properly.
- Pour the rested batter into the prepared pan, filling it about three-quarters full.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Slice and serve at room temperature, enjoying the chewy texture and honeycomb structure of the cake.
Questions and Answers
Why is my cake not forming the honeycomb structure?
The honeycomb structure forms from the proper balance of ingredients and resting time. Ensure your baking powder is fresh and don’t overmix the batter.
Can I make this cake without pandan?
Yes, pandan adds flavor and color, but you can omit it or replace it with another extract like vanilla or almond.
How should I store leftover cake?
Store leftovers in an airtight container at room temperature for up to 2 days. The cake’s texture may firm up slightly but will still be enjoyable.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in a freezer bag. Thaw at room temperature before serving.
Is it possible to make this cake vegan?
Yes, substitute the eggs with a vegan egg replacer or a mixture of flaxseed meal and water. The texture may vary slightly.
What type of pan works best for this cake?
A bundt pan or round cake pan works well. Just ensure it’s well-greased to prevent sticking.
Can I make this cake with regular flour?
The unique texture comes from the tapioca starch and rice flour, so using regular flour will change the result.
Why is my cake too dense?
Overmixing or not sifting the dry ingredients can cause the cake to become dense. Make sure to sift the flours and mix gently.
What can I serve with this cake?
Serve it with a cup of hot tea or coffee for a delightful snack or dessert.
Can I add food coloring for a brighter color?
Yes, if you want a more vibrant green, you can add a few drops of green food coloring along with the pandan extract.