It started to rain cats and dogs after this cake is out from oven...sigh no natural lights for proper photo shooting and worst till I'm just using my normal old digital camera. All the pictures turned out just gloomy.....but the taste of the cake save the day! It has honeycomb, and it should looked this way, if not the cake will be a failure, and it is very chewy! My parents and kids all given thumbs up for this lovely GREEN cake hehehe :)
I never been to Vietnam and the most familiar Vietnamese dish to me are Vietnamese Spring Roll (nem cuốn) and Vietnamese Rice Noodle Soup (Pho) :D Hope to attempt these 2 dishes soon! Too little time too many recipes to try >0<
- 200ml coconut cream (kara brand)
- 150gm sugar (can increase to 180gm-200gm if u have a sweet tooth)
- pinch of salt
- 6 large eggs
- 3/4 tsp pandan paste (koepoe brand)
- 240gm tapioca starch
- 2.5 tsp baking powder, single acting
- In a saucepan, dissolve sugar with coconut milk and a pinch of salt under low heat. Set aside to cool down.
- Grease a 9"x5" non-stick loaf pan. Preheat oven together with the pan at 180 deg cel.
- Crack eggs in a mixing bowl. Use a fork to break up the eggs. Do over over-stir, STIR just enough to homogenize the whites & yolks.
- Stir in pandan paste.
- Add in coconut mixture and stir gently.
- Sift tapioca starch into the mixture. Fold gently. It will be lumpy. Use a strainer to strain the mixture into another mixing bowl.
- Sift in baking powder and stir gently. You will see small bubbles appearing. Strain the mixture again.
- Pour the batter into the heated pan and bake for 45mins or until golden brown and centre is set.
- Cool cake in the pan for 10mins. Use a silicon spatula to dislodge the cake onto a wire rack to cool completely.
We are suppose to use coconut cream or coconut milk?
Josey Loh....coconut cream is thick in consistency which is different from normal coconut milk is more diluted.
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