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Steamed Vietnamese Honeycomb

Delightful Steamed Vietnamese Honeycomb Cake for Sweet Moments

This Steamed Vietnamese Honeycomb is a delightful dessert with vibrant coconut and pandan flavors.
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Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Tapioca Starch Provides elasticity and chewiness; use high-quality brands for the best results.
  • 1/2 cup Rice Flour Enhances the cake's airy feel and lightness.
  • 1 cup Coconut Milk Adds richness; opt for full-fat.
  • 1/3 cup Granulated Sugar Sweetens the cake; adjust quantity according to taste.
  • 1 teaspoon Baking Powder Aids in rising, crucial for achieving a fluffy cake.
  • 2 teaspoons Active Dry Yeast Creates the distinctive honeycomb structure.
  • 1/2 cup Warm Water Activates the yeast; ensure appropriate temperature.
  • 1 pinch Salt Balances sweetness.
  • 1 teaspoon Pandan Extract Essential for traditional taste.
  • 1 tablespoon Oil or Butter Used to grease the pan.
Optional Add-Ins
  • 2 tablespoons Toasted Sesame Seeds For a delightful crunch.
  • 1/2 cup Coconut Flakes Enhances the coconut flavor.
  • 1 tablespoon Ube Powder or Matcha Powder Adds vibrant color and flavor.
  • 1 cup Fruit Add-ins (e.g., Ripe Mango or Mashed Banana) Infuses natural sweetness.
  • 2 tablespoons Nut Butters Almond or peanut butter adds creaminess.

Equipment

  • steamer
  • Mixing bowl
  • Saucepan
  • Whisk
  • cake pan

Method
 

Step-by-Step Instructions
  1. Activate Yeast: Combine 2 teaspoons of active dry yeast with 1/2 cup of warm water and a pinch of sugar. Let sit for 10 minutes until frothy.
  2. Mix Dry Ingredients: Whisk together 1 cup of tapioca starch, 1/2 cup of rice flour, and a pinch of salt until well combined.
  3. Prepare Coconut Mixture: Heat 1 cup of coconut milk and stir in 1/3 cup of sugar until dissolved. Allow to cool slightly.
  4. Combine Ingredients: Add the coconut mixture, frothy yeast mixture, and 1 teaspoon of pandan extract to the dry ingredients. Stir until smooth.
  5. Let It Rise: Cover the bowl and let the batter rise in a warm area for 1 to 2 hours until doubled in size.
  6. Prepare Steamer: Fill the steamer with water, bring to a boil, and grease an 8-inch round cake pan.
  7. Steam the Cake: Pour the batter into the pan, steam for 25 to 30 minutes, checking doneness with a toothpick.
  8. Cool & Slice: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Use fresh yeast for best results and experiment with add-ins for personalized flavor enhancements.

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