Ube Honeycomb Cake

Name: Ube Honeycomb Cake
Total time: 90 min
Ingredients: 10 Egg; 1 ½ cups Sugar; ¼ cups Ube extract, or to taste; 1 tbsp Vanilla; ½ tsp Salt; 1 can Coconut milk; 3 cups Tapioca starch; ⅓ cups Rice flour; 2 tsp Baking powder; 2 tbsp Vegetable oil

By Tasty · 90 min

Ingredients

Egg10
Sugar1 ½ cups
Ube extract · or to taste¼ cups
Vanilla1 tbsp
Salt½ tsp
Coconut milk1 can
Tapioca starch3 cups
Rice flour⅓ cups
Baking powder2 tsp
Vegetable oil2 tbsp

Instructions

Preheat the oven to 350°F (180°C).
Whisk the eggs, sugar, ube extract, vanilla and salt in a large bowl for about 1 minute, until the sugar dissolves. Strain into a second large bowl and discard the solids.
Stir in the coconut milk. Sift in the tapioca starch, glutinous rice flour and baking powder and whisk until smooth. Strain the batter into a clean bowl and discard the solids. Stir in 1 tablespoon of the oil.
Grease a 12-inch Bundt pan with the remaining 1 tablespoon of oil and pour in the batter.
Bake for about 45 minutes, until a fork slides easily into the cake.
Cool on a wire rack for about 20 minutes, then slice and serve.

Summarized from Tasty's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Egg Coconut milk

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app