pandan coconut honeycomb cake 班兰椰浆蜂巢糕

Ingredients (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

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

– 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:

– 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