Kue Sarang Semut Pandan Vietnam (Vietnamese Honeycomb Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 ml Santan kental, 240 gr Tepung tapioka, 210 gr Gula
• 6 Telur, 4 Daun pandan-iris2 besar, 1 st Vanili, Margarin
• 2½ st Baking powder single-acting*, Pewarna makanan hijau
• ½ st Garam

Cara membuat

• Masak santan & garam di pan dengan api kecil. Masukkan daun pandan sambil terus diaduk masak hingga wangi. Beri gula, aduk hingga gula larut saja. Angkat & biarkan hingga mencapai suhu ruang.
• Panaskan oven & loyang 175° C, karen loyang harus panas waktu adonan dimasukkan.
• Campur baking powder & tapioka, sisihkan. Kocok telur dng whisk hingga menyatu saja (jangan sampai berbusa). Saring campuran santan kedlm mangkuk telur, aduk rata. Secara bertahap tambahkan tp tapioka ke adonan. Aduk perlahan & searah sampai adonan halus. Beri vanilli & pewarna, aduk hingga warna yg diinginkan tercapai.
• Setlh oven & loyang siap, ulasi bagian dasar saja dari loyang dng margarin. Saring adonan ke dlm loyang, biarkan 5 mnt, kmd panggang ± 45 mnt (sampai permukaan kue kuning kecoklatan & tusuk gigi yg ditusukkan ditengah kue, bersih saat diangkat keluar)
• Keluarkan loyang, ltkkan terbalik diatas rak kawat & biarkan mendingin sampai suhu ruang. Keluarkan kue dari loyang & hidangkan.
• * Jangan gunakan baking powder double-acting, krn tak akan berhasil. Kalau tdk bisa mendptkan yg single-acting, ganti dng mencampurkan 2 bagian cream of tartar & 1 bagian baking soda (Spt yg saya gunakan utk resep ini: 1¾ st cream of tartar & ¾ st baking soda).

Ingredients

• 250 ml thick Coconut milk, 210 gr Sugar, 6 Eggs, Margarine
• 240 gr Tapioca starch, 4 Pandan leaves-big sliced, ½ tsp Salt
• 1 tsp Vanilla extract, 2½ tsp single-acting baking powder *
• Green food coloring

Directions

• Heat coconut milk & salt in a pan over low heat. Add in pandan leaves, stir constantly & cook until fragrant. Stir in sugar; cook just until it dissolved. Remove from the heat & let it cool dowm to room temp.
• Preheat oven & a baking pan to 175° C, since the pan should be hot when you add the batter.
• Mix bak.powder & tapioca flour; set aside. Whisk eggs just to homogenised the whites & yolks (don`t beat it until foamy). Strain coconut mixture into eggs bowl; stir to combine. Gradually add in baking powder & tapioca starch; stir slowly & in one direction until the batter smooth. Stir in vanilla extract & food colouring until it reaches the desired color.
• After the oven & baking pan ready, lightly grease the bottom side of the pan with margarine. Strain the batter into the pan. Let it sit for 5 min & then bake it for 45 min (until the top of the cake becomes golden brown & a toothpick inserted into the center of the cake comes out clean).
• Remove the pan; put it upside down in a wire rack & let it cool to room temperature. Remove the cake from the pan & serve.
• * Don`t use double-acting baking powder, since it won`t work. If you can`t find single-acting bak. pwd, substitute it by combining 2 part of cream of tartar & 1 part of baking soda (like what I did with this recipe: 1¾ tsp of cream of tartar & ¾ tsp of baking soda).