Name: Steamed Vietnamese Honeycomb Cake
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Vietnamese
Ingredients: 1 cup rice flour; 1/4 cup tapioca starch; 1 cup coconut milk; 1/2 cup sugar; 1 tsp active dry yeast; 1/4 tsp salt; 1/2 cup warm water; Vegetable oil, for greasing; 1/2 tsp pandan extract or a few drops of green food colouring (optional)

Why You’ll Love Steamed Vietnamese Honeycomb Cake Recipe

The texture: delicately spongy yet slightly chewy, with the characteristic “honeycomb” air pockets.
The flavour: mild sweetness, coconut richness, and — if using pandan — a delicate aromatic hint.
It’s quite approachable: uses simple pantry ingredients and steamed rather than baked, so no oven required.
Great for sharing: the cake produces multiple servings, making it ideal for family snacks or dessert after a meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice flour
Tapioca starch
Coconut milk
Sugar
Active dry yeast
Salt
Warm water
Vegetable oil (for greasing)
Pandan extract or food colouring (optional, for aroma and colour)

Directions

Dissolve sugar and yeast in warm water; let sit about 10 minutes until foamy (this activates the yeast).
In a large bowl, mix rice flour, tapioca starch, and salt. Gradually add coconut milk, stirring until smooth.
Stir in the yeast mixture; if using pandan extract or colouring, add it now.
Cover the bowl with a clean cloth. Let the batter rest in a warm spot for 2–3 hours — it should ferment, rise, and become bubbly.
Lightly grease small ramekins or a large steaming tray with vegetable oil to avoid sticking.
Gently stir the batter to distribute bubbles, then pour into the greased containers — only fill halfway to allow room for expansion.
Bring water in a steamer to a boil; place the ramekins or tray in the steamer.
Steam the cakes for 15–20 minutes. Use a toothpick to test: if it comes out clean, the cakes are done.
Remove from steamer, cool slightly, then gently remove from moulds. Serve warm or at room temperature.

Servings and timing

Servings: approximately 8 servings
Prep time: about 15 minutes
Cook time: about 20 minutes
Total time (including fermentation): about 2 hours 35 minutes

Storage/Reheating

If you need to store leftover cake, keep it covered at room temperature. Reheat gently (e.g., with a steamer or in microwave briefly) to restore softness. Because of its coconut- and yeast-based batter, the cake is best enjoyed within a day or two for optimal texture.

FAQs

What causes the “honeycomb” texture inside the cake?

The honeycomb texture comes from the yeast fermentation: as the batter rests, yeast produces gas bubbles. When steamed, those bubbles expand and set, creating the signature airy, hole‑filled structure.

Can I skip the coconut milk and use regular milk instead?

You could — though the flavour and richness will change significantly. Coconut milk gives the cake its traditional creamy taste and helps with texture; using regular milk will yield a different result.

What if my batter doesn’t rise or become bubbly after resting?

If the batter doesn’t rise, the yeast may be inactive (old or killed by too-hot water). Ensure water is warm (not hot) and yeast is fresh, and that batter rests in a warm spot.

Can I make the cake without pandan extract or food coloring?

Yes — pandan and colouring are optional. Without them, the cake will still work and taste good; it may just lack the characteristic green hue or extra aroma.

Do I have to grease the ramekins or steaming tray?

Yes — greasing prevents sticking, which makes it much easier to remove the cake neatly after cooking.

Why only fill containers halfway before steaming?

Because the batter expands when it rises and during steaming, filling halfway gives enough room for that rise without overflowing or becoming misshapen.

Can I steam a large cake instead of small ramekins?

Yes — you can use a larger tray or pan. Just ensure it’s greased and you allow space for expansion; steaming time might need slight adjustment depending on thickness.

How can I tell when the cake is done steaming?

Insert a toothpick or skewer into the center: if it comes out clean (no wet batter), the cake is ready.

Can I add flavours — e.g. vanilla, pandan, or food coloring?

Yes. Flavourings like pandan (for fragrance and colour) are traditional; vanilla or other mild flavours can also work depending on your taste.

Is this cake gluten-free?

Yes. Since it uses rice flour and tapioca starch (not wheat flour), the cake is naturally gluten-free — though always check your ingredients if you’re sensitive.

Conclusion

Steamed Vietnamese Honeycomb Cake is a delightful dessert that brings warmth, gentle sweetness, and a unique airy texture to the table. Its simple ingredients and straightforward method make it accessible even if you’re new to baking. Whether you make it plain or with pandan for extra aroma and colour, this cake is a lovely way to explore Vietnamese culinary tradition and treat yourself or friends to something special.

Steamed Vietnamese Honeycomb Cake