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Vietnamese Pandan Honeycomb Cake is a delicious and unique treat that combines smooth pandan-flavored cake with light, crunchy honeycomb. This article will provide an in-depth look at how to make this special cake from start to finish.
The key ingredients that give this cake its distinctive flavor are:
With its smooth, pandan-infused cake and crunchy honeycomb pieces, this cake is an indulgent and uniquely Vietnamese treat perfect for special occasions. The complex process of making both components from scratch results in incredibly moist cake and light, almost aerating honeycomb that melts in your mouth.
To make this specialty cake, you’ll need the following pandan cake ingredients:
Pandan paste can be found in Asian specialty grocery stores, sometimes in the freezer section. If pandan paste is unavailable, pandan extract makes a good substitution.
For the honeycomb, you’ll need:
In terms of kitchen tools and equipment, you’ll need:
Having the right equipment like a candy thermometer makes the process much easier. The thermometer allows you to cook the sugar syrup to the exact temperature needed for honeycomb.
To achieve a smooth, consistent pandan cake batter:
The amount of pandan paste used can be adjusted up or down depending on how intense you want the pandan flavor to be. For a very prominent pandan taste, use up to 3 tablespoons paste. For a more subtle flavor, start with 1 tablespoon paste and add more in small amounts as desired.
When blending the batter, here are some tips for success:
Making honeycomb requires precision when cooking sugar syrup to the hard crack stage. Using a candy thermometer allows you to achieve the ideal temperature of 300°F needed for honeycomb to set up properly.
To obtain the perfect honeycomb texture:
This helps prevent deflating the honeycomb while still molten and allows it to set up crispy.
Here are some troubleshooting tips for honeycomb:
To assemble the cake:
Evenly distributing the honeycomb prevents it from sinking to the bottom during baking.
Bake at 325°F for 30-40 minutes until a toothpick inserted in the center comes out clean. The cake is done when it springs back lightly when touched and is golden brown on top.
Vietnamese Pandan Honeycomb Cake is often served in thin slices so you get honeycomb in each bite. Additional toppings like coconut flakes or a drizzle of coconut milk complement the cake’s flavor beautifully.
This cake stays fresh covered at room temperature for 2-3 days. Refrigeration can extend the shelf life for up to a week. Allow slices to come to room temperature before enjoying for the best texture.
Sharing this cake makes an impressive dessert for gatherings with family and friends. The unique appearance delights both the eyes and tastebuds.
With its unique green color, fragrant pandan flavor, and light, crunchy honeycomb, Vietnamese Pandan Honeycomb Cake is a South Asian treat worth trying. The key steps to success are:
Making the components from scratch results in a cake as visually stunning as it is delicious. Vietnamese Pandan Honeycomb Cake is sure to impress at any occasion. Share it with loved ones so they too can experience this tasty cultural dessert.
Serves: 6-8 servings
Amount Per Serving: 1 cake | ||
---|---|---|
Calories | 250-350 | |
% Daily Value* | ||
Total Fat 0-5g | 0% | |
Saturated Fat 0-2g | 0% | |
Trans Fat 0g | ||
Cholesterol 70-80mg | 23.3% | |
Sodium Minimal | 0% | |
Total Carbohydrate 40-50g | 13.3% | |
Dietary Fiber 0.5-1g | 0% | |
Sugars 20-30g | ||
Protein 3-4g |
Vitamin A Trace | Vitamin C Trace | |
Calcium 10-20mg | Iron Trace |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me
This post was last modified on 06/27/2024 15:12
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