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.
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