The Pandan aroma, the jiggly texture, and the honeycomb look remind me a lot of my childhood snack, especially in my elementary time. Pandan Honeycomb cake or as it is called Bika Ambon Pandan is one of famous sweet snack in Indonesia. It’s originated from Ambon, Maluku (so as the name) but it is quite famous as “street snack” or “jajanan” across the country. Give it a try and let me know if you like it. 🙂
Total Time: 1 hour
6 pcs Eggs
500 ml Coconut Milk
250 gr Tapioca Starch
60 gr Rice Flour
200 gr Sugar
16 gr Baking Powder (1 pack)
1 tsp Pandan Extract
1 tsp Salt
2 tbsp Vegetable Oil
- Pre-heat oven 180 degrees Celsius.
- In a big bowl, beat 6 eggs until it’s well combined.
- Add in the coconut milk, whisk until it’s well combined. No need to over whisk.
- Gradually add in tapioca flour and rice flour, while whisking.
- Add in sugar, pandan extract, salt, vegetable oil, and baking powder. Whisk until the color is well spread. Don’t worry if there are a lot of white lumps, it will melt during the baking process.
- Prepare a round form (or any form you have) by spreading vegetable oil with a brush.
- Pour the cake batter and place in the oven for 40-45 minutes.
- After 40-45 minutes, using a wooden stick to check the readiness. If it has a little batter on the stick, don’t worry, it is just the texture of the cake. If it’s too much, then it’s not ready.
- Once it’s ready, turn off the heat, leave the cake in the oven for another 10 minutes, to ensure the cake is cooked through.
- Flip the cake on a plate or a board, slice according to the size you desire. Ready to serve. Best to serve it warm or room temperature.
- You can store it in the fridge, and warm it up when you are about to eat.
Check out my video here…