← Nouns Cooking · Vietnamese

Ingredients

• 300 ml Coconut milk
• 4 pandan leaves, knotted (optional)
• 8 large eggs, at room temperature
• 300 g Sugar
• ½ tsp Salt
• 1 tsp Pandan extract
• 280 g Tapioca starch
• 20 g Rice flour
• 2 tsp baking powder (double-acting)
• 1 tbsp coconut oil, melted, plus more for the tin

Method

1. If using pandan leaves, warm them in the coconut milk over low heat for 5 min, then leave to cool and discard them.
2. Gently whisk the eggs and sugar with a fork or balloon whisk for 3–4 minutes until the sugar has dissolved. Don’t beat in air: you want as few bubbles as possible.
3. Stir in the coconut milk, salt, pandan extract and melted coconut oil. Sift in the tapioca, rice flour and baking powder and whisk until smooth, then pour through a sieve and leave to rest for 30 min.
4. Heat the oven to 175°C (350°F) with a 23 cm bundt tin or deep round tin inside for 10 min. Take it out, brush well with coconut oil and return it to the oven for 5 min more so it is very hot.
5. Pour the batter into the hot tin (it should sizzle at the edges) and bake on a low shelf for 50–60 min, until the top is deep golden and a skewer comes out clean.
6. Cool in the tin for 10 min, then turn out onto a rack and leave for 2 hours until completely cold before slicing, so the honeycomb sets and the texture turns chewy.

Tips

• A properly preheated tin is what creates the crust and the vertical honeycomb strands.
• Keep it covered at room temperature and eat within 2 days; the fridge makes it hard.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Vicky Pham