This is a traditional Vietnamese cake that has a soft honeycomb appearance in the centre and a golden colour on the outside. Can be done with vanilla essence instead of the pandan, but I personally prefer the pandan for flavour and the vibrant colour. Pandan paste is available at all Asian grocery stores.
Preheat oven and 22 cm springform pan to 200 deg C
Whisk eggs, sugar and coconut cream and pandan paste till just combined.
Mix the 2 flours and the baking powder in another bowl.
Add the wet ingredients to the flour mix and fold till combine.
Pass batter through sieve to get a smooth mmixture.
Take preheated pan out and spray with oil spray before pouring batter in.
Bake at 200 degrees C for 10 minutes then 175 degrees C for anther 30 min.
Remove from oven and wait till cooled before cutting in diagonal slices.
» Metric Converter
» 5h ago
I’ve heard about Delices and Gourmandises by my grandparents as they always order there some of our dishes or pastries during family ceremonies. I’ve never tried one of their products but maybe next time I will ask my grand-mother to order at Delices and Gourmandises online store on my next visit. Let’s say chocolates!! :)
» 7h ago
» 7h ago