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Vietnamese Pandan Honeycomb Cake has a great honeycomb texture. This is a light and airy gluten free cake! Brush the bottom only of a cake pan with butter and place in the oven. In the bowl of an electric mixer, combine coconut cream, salt, pandan paste, sugar and oil.
Grease the bottom of a 20 cm / 8 inch round cake tin with the 1/2 tsp of oil and leave it in the oven to heat up. In a bowl, add the coconut cream and salt. If making the pandan version then add pandan extract and white caster sugar to the mixture.
Place bakeware into oven and pre-heat to 350 degrees. Mix water, coconut milk and Pandan Extract – set aside. Crack 7 eggs and beat LIGHTLY with a fork or use a scissor. Do not overbeat otherwise your cake won’t have the beautiful honeycomb look. Now mix the lightly beaten eggs with the water/coconut milk/panda mixture – set aside.
This vibrant green honeycomb cake gets its color from Pandan Extract. This traditional Vietnamese cake is known as Bánh Bò Nướng. This cake has a spongy, soft texture, and is lightly sweetened. The pandan leaf extract is nutty and pairs nicely with the rich coconut milk and coconut shavings on top!
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