IMG_8895Ingredients (bakes in a 7 or 8 inch round pan)

250ml coconut milk
35g chopped pandan leaves
220g eggs (c. 4 eggs)
130g tapioca starch (this is the same as tapioca flour)
148g wheat starch
1/4 tsp salt
200g sugar (feel free to add more if you like a very sweet cake)
2 tsp double action baking powder

IMG_8888食材(可做一个 7或 8寸圆形蛋糕)

椰浆 250毫升
切碎班兰叶 25克
蛋液 220克(约 4颗蛋)
木薯粉 130克
澄面粉 148克
盐 1/4小匙
糖 200克(如爱偏甜的读者可随意增加糖份。咋们家觉得 200克足够了)
双重发酵泡打粉 2小匙

Directions/做法

IMG_8891– grease baking pan GENEROUSLY with oil (i used coconut oil) and set aside
烤盘抹上油(多多油) ~ 我用了椰子油。待用

– pour coconut milk into food processor with pandan leaves and process till fine. squeeze out as much juice as you can * i got about 230ml
椰浆和班兰叶放入食物搅拌器搅拌。筛出班兰椰浆汁*我筛出 230毫升

– whisk eggs briefly, then blend in pandan coconut milk
鸡蛋略打伞后拌入班兰椰浆

– in another bowl, mix tapioca starch, wheat starch, salt, sugar and baking powder together. add in egg mixture and whisk till no longer lumpy
另一个容器中将木薯粉、澄面、糖、盐和泡打粉混合。加入蛋液,搅拌至无颗粒

– sift batter into baking pan and allow to sit for 45 mins
面糊过筛入烤盘、静置 45分钟

– preheat oven to 200 degrees C and bake cake for 55- 60 mins for 7 inch cake pan, and 45 mins for 8 inch cake pan *i used 7 inch pan
烤箱预热至 200摄氏度,将烤盘送入。7寸蛋糕烤 55- 60分钟,8寸蛋糕烤 45分钟*我用了 7寸烤盘

– cool cake completely before slicing * my cake glided out of the pan easily after removal from oven
蛋糕冷却后在切片享用 *我的蛋糕出炉后轻而易举自个儿脱模了

Personal notes/温馨小贴士:

IMG_8889– at the 58th min when i inserted a skewer, it had a few crumbs sticking on it. but i decided to stop baking as the cake has pulled away from the sides of the pan and i wanted to maintain a QQ (chewy) and moist texture.. it was a right decision 😉
烘焙 58分钟后,插入蛋糕的竹签还带点蛋糕糊(粘粘滴)。固蛋糕已从烤盘脱边儿,而我又想确保蛋糕湿润并有 QQ的口感,我决定停止烘焙,取出蛋糕。。完美的决定哈

 

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(13) Comments

  • lena (May 11, 2015)

    very rare i see myself be the first to comment on someone\’s blog…hehe..this looks very much like the vietnamese honeycomb cake. the honeycomb turned out very pretty here!

  • 婉婉下午茶 (May 11, 2015)

    我看着你的照片发呆了。。怎么那么美啊?那些洞洞。。好漂亮哦!漂亮到我差点忘了这是“糕”^^

  • Jasline @ Foodie Baker (May 11, 2015)

    Oooh love the honeycomb pattern! Never knew that a cake can have such texture and pattern, so beautiful!

  • 鲸鱼 (May 11, 2015)

    班兰口味的没吃过哦
    我估计一定很香:)

  • May Law (May 11, 2015)

    好多小洞洞, 像极了蜜蜂窝呢!

  • Ann Low (May 11, 2015)

    WOW… I like the texture!! Must be very delicious 🙂

  • AuntyYoung (May 12, 2015)

    漂亮!
    这是我一直想要挑战的糕点之一,你做的好棒!
    一款糕点,2款纹路,而且清晰美丽。

    糕点是纳入这个月的最佳食谱,诚意邀请你把它连系过来,让更多人受惠,谢谢。

  • Joyce, Kitchen Flavours (May 12, 2015)

    Your honeycomb cake has the perfect holes in them! You have made them beautifully!

  • kristy (May 16, 2015)

    This is one of my favourite cake. Just made two in a roll last week. Yours look fantastic.
    Enjoy & have a lovely weekend.
    Blessings, Kristy

  • Eileen (May 26, 2015)

    Hi,

    Could you please advise that after sift batter into baking pan and allow to sit for 45 mins before put into the oven to bake? Need to cover fully?

    Thank you.

    Regarda,
    Eileen

  • Meg Tan (September 21, 2015)

    is this something like the Bika Ambon? What is the reason for sitting the batter for 45 mins before baking

    • Victoria Bakes (September 21, 2015)

      Yes its bingka ambon. Sitting the batter is to ferment it which helps create the honeycomb effect

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Victoria Bakes – Baking into the Ether