If I can only pick one item at the Bangawan Solo store, I will always pick the Honeycomb cake. That is how much I like the taste and texture of this Nonya delight. I have many failed attempts at baking this kueh. Last weekend, I decided to try Mrs. Leong’s  recipe again with some adjustments. Without the brass cake mould and the charcoal grill called for in the recipe, I had to make do with an aluminized steel pan and a gas BBQ grill. The results came close to what I have been craving. Time to record the learning so I can improve upon it next time!
- Prep Time: 20 mins (There is really not much prep time. There is plenty of wait time however, so plan carefully when you want to bake the cake)
- Rest Time: Need to wait 20 min for the starter dough and 4-5 hours for the batter to be ready.
- Cook Time: 25 mins
- 2 oz flour
- 1 Tbsp rapid rise yeast
- 2 tsp sugar
- 4 oz warm water
- 12 oz coconut milk
- 6 screw pine leaves
- 10 oz sugar
- 6 oz sago/tapioca flour
- 6 eggs, lightly beaten
- 1 tsp vanilla essence
- 1/2 tsp salt
- 2 drops yellow food coloring
- Combine ingredients of starter dough in a mixing bowl, set aside for 20 minutes until it is frothy.
- Cook coconut milk, pine leaves, and sugar over low heat until sugar is dissolved. Do not allow the milk to boil. Remove pine leaves and set milk aside to cool.
- Heat the oven to 150 degrees F. Turn off the oven. Leave the oven door ajar.
- Put sago flour in a mixing bowl. Add the beaten eggs, vanilla essence, and salt and beat until well combined. Run the batter through through a fine sieve. Add the coconut mixture and yellow food coloring. Stir until well combined. Add the risen yeast dough. Mix till well blended.
- Cover the batter and place in the oven. Close the oven door and let the batter rise for 4-5 hours.
- Line the bottom and sides of a square baking tin with parchment paper. Brush with melted coconut oil to keep the parchment paper in place.
- Remove the batter from the oven. Stir well and pour the batter into the pan. Fill the pan up to 3/4 of its height with the batter.
- Place the pan on the BBQ grill over a low flame/moderate heat. Cover, and let the batter cook until it is set. Approximately 15 – 20 minutes.
- To brown the top of the cake, I transfer the cake to the oven again under low Broil setting for a few minutes until the top of the cake turned golden brown.
- Remove from the oven and cool on the wire rack.
- Remove the cake from the baking tin and cut into slices.
- Serve with Chinese tea.