Description
Experience the delicate and fragrant flavors of Steamed Vietnamese Honeycomb Cake, a traditional dessert known for its unique honeycomb texture and subtle sweetness. This tropical treat combines rice flour, tapioca starch, and coconut milk to create a light and chewy cake, enhanced by pandan extract for a beautiful green hue and aromatic essence. Steamed to perfection, it’s a delightful sweet snack that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 150 g Rice Flour
- 50 g Tapioca Starch
- 100 g Sugar
- 1 tsp Salt
- 2 tsp Active Dry Yeast
Wet Ingredients
- 400 ml Coconut Milk
- 200 ml Warm Water
- 1 tbsp Vegetable Oil
- 2 drops Pandan Extract or Food Coloring
Instructions
- Activate the Yeast: In a small bowl, dissolve the sugar and active dry yeast in the warm water. Let it sit for about 10 minutes until the mixture is foamy, indicating the yeast is active and ready.
- Prepare the Batter: In a large mixing bowl, combine rice flour, tapioca starch, and salt. Slowly add the coconut milk while stirring continuously to form a smooth, lump-free batter.
- Combine Mixtures: Pour the foamy yeast mixture into the batter and stir thoroughly to blend. Add pandan extract or food coloring at this stage to infuse the cake with its signature green color and fragrance.
- Ferment the Batter: Cover the bowl with a clean cloth and place it in a warm spot to rest for 2 to 3 hours, allowing the batter to rise and develop the characteristic honeycomb texture.
- Prepare Steaming Containers: Grease ramekins or a large steaming tray with vegetable oil to prevent sticking.
- Pour Batter and Steam: Gently stir the rested batter to distribute the bubbles evenly. Pour it halfway into the prepared greased containers. Set up a steamer over medium-high heat and wait until water boils. Place the containers inside, ensuring they have enough space for even cooking.
- Steam the Cake: Steam the batter for 15-20 minutes. Check doneness by inserting a toothpick; it should come out clean when the cake is fully cooked.
- Cool and Serve: Remove the cakes from the steamer and let them cool slightly. Carefully unmold the cakes from their containers. Serve warm or at room temperature to enjoy the full flavors and texture.
Notes
- Ensure the water used for activating the yeast is warm, not hot, to avoid killing the yeast.
- Resting the batter is crucial for the honeycomb texture; do not skip or shorten this step.
- Pandan extract is optional but highly recommended for authentic flavor and color.
- Use fresh or canned coconut milk for rich flavor; avoid diluted or watered-down versions.
- Steaming time may vary depending on the size of the containers; adjust accordingly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat by steaming before serving.
