Steamed Vietnamese Honeycomb Cake Recipe
Introduction
Steamed Vietnamese Honeycomb Cake is a delightfully chewy and fragrant dessert known for its unique honeycomb texture. Made with coconut milk and pandan, this cake offers a subtle sweetness and an inviting aroma, perfect for those looking to explore traditional Southeast Asian treats.
Ingredients
- 1 cup tapioca starch
- 1/4 cup rice flour
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp baking powder (aluminum-free)
- 1 tsp active dry yeast
- 2 tbsp warm water
- 1/4 tsp salt
- 1/2 tsp pandan extract
- Oil or butter (for greasing the pan)
Instructions
- Step 1: In a small bowl, mix the active dry yeast with warm water and a pinch of sugar. Let it sit for about 10 minutes until the mixture becomes frothy.
- Step 2: In a separate bowl, combine the tapioca starch, rice flour, baking powder, and salt. Stir well to blend the dry ingredients.
- Step 3: Warm the coconut milk and granulated sugar in a saucepan over low heat until the sugar fully dissolves, but do not boil. Set aside to cool slightly.
- Step 4: Add the yeast mixture, pandan extract, and the cooled coconut milk mixture to the dry ingredients. Stir thoroughly until the batter is smooth and all ingredients are fully incorporated.
- Step 5: Cover the bowl with a clean towel and let the batter rest in a warm place for 1 to 2 hours, until bubbles appear and the batter rises slightly.
- Step 6: Prepare a steamer with enough boiling water and bring it to a gentle boil. Grease a round or square cake pan generously with oil or butter.
- Step 7: Pour the rested batter into the greased pan. Place it in the steamer and steam over medium heat for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Remove the cake from the steamer and allow it to cool completely before slicing. This helps reveal the characteristic honeycomb texture.
Tips & Variations
- Make sure your yeast is fresh and active for a good rise and honeycomb effect.
- If pandan extract is unavailable, you can substitute with pandan juice or omit it for a milder flavor.
- Use aluminum-free baking powder to avoid a metallic taste.
- For a richer taste, use full-fat coconut milk.
Storage
Store the steamed cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat by steaming gently or microwaving briefly to restore its soft, chewy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What causes the honeycomb texture in this cake?
The combination of yeast fermentation and tapioca starch creates air bubbles that give the cake its distinctive honeycomb texture after steaming.
Can I make this cake gluten-free?
Yes. Since this recipe uses tapioca starch and rice flour, it is naturally gluten-free. Just ensure your baking powder is gluten-free as well.
PrintSteamed Vietnamese Honeycomb Cake Recipe
Steamed Vietnamese Honeycomb Cake is a delightful, spongy dessert known for its unique honeycomb texture created by yeast fermentation and steaming. Made with tapioca starch, rice flour, coconut milk, and fragrant pandan extract, this traditional cake offers a light sweetness and a pleasantly chewy bite, perfect for enjoying as a snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Vietnamese
- Diet: Vegetarian
Ingredients
Yeast Mixture
- 1 tsp active dry yeast
- 2 tbsp warm water
- Pinch of granulated sugar (from the 1/2 cup sugar)
Flour Blend
- 1 cup tapioca starch
- 1/4 cup rice flour
- 1/4 tsp salt
- 1/2 tsp baking powder (aluminum-free)
Liquid Ingredients
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp pandan extract
Other
- Oil or butter, for greasing the pan
Instructions
- Prepare the Yeast Mixture: In a small bowl, combine the active dry yeast, warm water, and a pinch of sugar. Stir gently and let it sit for about 10 minutes, until it becomes frothy, indicating the yeast is activated.
- Mix Dry Ingredients: In a separate bowl, combine tapioca starch, rice flour, baking powder, and salt. Mix thoroughly to ensure even distribution of the leavening agent.
- Heat Coconut Milk and Sugar: In a saucepan over low heat, warm the coconut milk and granulated sugar just until the sugar dissolves. Avoid boiling to prevent curdling. Once dissolved, remove from heat and allow the mixture to cool to room temperature.
- Combine Batter: Add the frothy yeast mixture, pandan extract, and cooled coconut milk mixture into the flour blend. Stir well until you have a smooth and fully incorporated batter without lumps.
- Let Batter Rest: Cover the batter with a clean towel and place it in a warm area. Let it rest for 1 to 2 hours, allowing the yeast to ferment and create bubbles which form the characteristic honeycomb texture.
- Prepare Steamer and Pan: Set up a steamer with enough water and bring it to a gentle boil. Grease a round or square cake pan generously with oil or butter to prevent sticking.
- Steam the Cake: Pour the rested batter into the greased pan. Place it carefully in the steamer, cover with a lid, and steam over medium heat for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the steamer and let it cool completely in the pan. Once cooled, slice to reveal the beautiful honeycomb texture and serve.
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- Make sure the coconut milk is not too hot when mixing with yeast to prevent killing the yeast.
- Resting the batter in a warm place is crucial for fermentation and honeycomb formation.
- Do not open the steamer lid frequently while cooking to maintain consistent steam heat.
- Allow the cake to cool fully before slicing to ensure a clean cut and preserve texture.
Keywords: Vietnamese honeycomb cake, steamed cake, pandan cake, Vietnamese dessert, tapioca starch cake, coconut milk cake, honeycomb texture dessert
