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Ube Cake

Ube Honey Comb Cake

 I’ve eaten this cake a lot growing up from one of my favorite Vietnamese restaurants in Minnesota. I ordered it every time we were in the neighborhood. The awesome chewy bouncy texture of the honeycomb structure and the flavor from the pandan were so nostalgic to me whenever I would visit home. I'm so glad I got the courage to make this dish late one night. It was easier than I thought and a lot of fun! Try this out and let me know what you think. 
Prep Time 25 mins
Cook Time 1 hr
Resting time 30 mins
Course Dessert
Cuisine Asian
Servings 8 servings

Equipment

  • 1 Baking pan 9x9, Steel or pyrex works

Ingredients
  

  • 30 grams Mochiko Rice Flour Mochiko brand
  • 260 grams Tapioca Starch
  • 15 grams Double Acting Baking Powder
  • 265 grams White Sugar, granulated
  • 13.5 fl.oz Coconut Milk 1 can. Chaokoh brand is my preferred brand.
  • 1.5 tbsp Ube Extract McCormick brand
  • 6 each Whole eggs, large at room temperature for 20 minutes
  • 1 pinch salt, kosher NOT iodized

Instructions
 

  • Pre-Heat oven to 350F. Add pan to oven while pre heating.
  •  Into a small pot add sugar, salt and coconut milk and melt together until homogenous. Do not boil or reduce. 
    265 grams White Sugar, granulated, 13.5 fl.oz Coconut Milk, 1 pinch salt, kosher
  • Chill the coconut and sugar mixture. 
  • Into a separate bowl add the rice flour, baking powder and tapioca starch. Set aside. In another bowl add the 6 eggs and break the yolks using a fork. Try not to create any air bubbles or mix it to much. 
    30 grams Mochiko Rice Flour, 260 grams Tapioca Starch, 15 grams Double Acting Baking Powder, 6 each Whole eggs, large
  • Add the chilled coconut syrup to the eggs and add the ube extract. Mix together again. The egg whites should still be visible as streaks throughout the batter.
  •  Add the dry ingredients and mix well. If it gets lumpy that is okay. 
  • Next run the batter mix through a sieve to remove excess clumps. Remove the hot pan from the oven and spray with some pam or oil spray. 
  • Add the batter and cook for 45 minutes until you can insert a cake texted and it comes out clean.
  •  Once this happens leave the cake in the oven and turn off the heat and allow it to start to cool down in the turned off oven with the door ajar. Let is rest for about 20-30 more minute in the pan before removing it from the pan onto a wire rack and allow to completely cool before cutting into it. Enjoy!

Video

Keyword asian, dessert, filipino