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Pandan honeycomb cake

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.



  • 1.

    Preheat oven and 22 cm springform pan to 200 deg C

  • 2.

    Whisk eggs, sugar and coconut cream and pandan paste till just combined.

  • 3.

    Mix the 2 flours and the baking powder in another bowl.

  • 4.

    Add the wet ingredients to the flour mix and fold till combine.

  • 5.

    Pass batter through sieve to get a smooth mmixture.

  • 6.

    Take preheated pan out and spray with oil spray before pouring batter in.

  • 7.

    Bake at 200 degrees C for 10 minutes then 175 degrees C for anther 30 min.

  • 8.

    Remove from oven and wait till cooled before cutting in diagonal slices.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Pandan honeycomb cake.


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Posted by Edward24Report
Outstanding recipe. YUM