Description

This elegant layered pastry features delicate, golden-brown puff pastry sheets sandwiching a unique pandan honeycomb cake and a smooth, creamy filling. The pandan cake layer offers a distinctive airy, chewy texture with a fragrant, sweet aroma, characteristic of pandan. Complementing this is a light, subtly sweet cream that provides a soft contrast to the crispness of the baked pastry. Each bite delivers a harmonious blend of flaky, tender, and creamy textures with a tropical, aromatic flavor profile.

Ingredients

Scale

**For the Pandan Honeycomb Cake Layer:**
1/2 cup tapioca flour
1/4 cup rice flour
1/2 cup granulated sugar
1/2 teaspoon instant dry yeast
1/4 cup warm water (105-115F / 40-46C)
2 large eggs
1/2 cup full-fat coconut milk
1 teaspoon pandan extract or 2 tablespoons pandan juice
Pinch of salt
**For the Cream Filling:**
1 1/2 cups heavy cream, very cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
**For the Pastry:**
2 sheets (about 10x10 inches each) frozen puff pastry, thawed
1 tablespoon granulated sugar (for dusting)

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Instructions

**Prepare the Puff Pastry:** Preheat oven to 400F (200C). Line two baking sheets with parchment paper. Unfold each puff pastry sheet onto a prepared baking sheet. Prick each sheet all over with a fork to prevent excessive puffing. Sprinkle each sheet lightly with granulated sugar. Place another sheet of parchment paper and a second baking sheet on top of each pastry sheet to weigh it down. Bake for 15-20 minutes, or until golden brown and crisp. Remove the top baking sheets and parchment, and continue baking for another 5-10 minutes if needed, until deeply golden and fully cooked. Let cool completely on a wire rack.
**Prepare the Pandan Honeycomb Cake Batter:** In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy. In a large bowl, whisk together tapioca flour, rice flour, granulated sugar, and salt. In a separate bowl, whisk the eggs, coconut milk, and pandan extract/juice until well combined.
**Combine and Ferment:** Pour the wet ingredients into the dry ingredients, mixing until smooth. Stir in the activated yeast mixture. Cover the bowl with plastic wrap and let it rest in a warm place for 1-2 hours, or until small bubbles appear on the surface and the mixture has a slightly fermented aroma.
**Bake the Pandan Honeycomb Cake:** Preheat oven to 350F (175C). Lightly grease and flour a 9×13 inch baking pan. Pour the fermented batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is set and golden around the edges. The cake should have visible honeycomb-like tunnels when cut. Let cool completely in the pan, then carefully invert onto a wire rack and cut into two equal rectangles (approximately 4.5×13 inches) or squares to match your pastry size.
**Prepare the Cream Filling:** In a large, chilled bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
**Assemble the Pastry:** Once all components are completely cooled, trim the puff pastry sheets and pandan cake layers to your desired size and shape, ensuring they are uniform. Place one puff pastry sheet on your serving platter. Spread half of the whipped cream evenly over the pastry. Carefully place one pandan honeycomb cake layer on top of the cream. Spread the remaining half of the whipped cream over the pandan cake. Top with the second puff pastry sheet.
**Chill and Serve:** Gently press down to secure the layers. Chill the assembled pastry in the refrigerator for at least 30 minutes to allow the layers to set. Slice with a sharp, serrated knife and serve.

Notes

Ensure all components are completely cooled before assembly to prevent the cream from melting.

For cleaner cuts, chill the assembled pastry thoroughly before slicing with a hot, dry knife.

Pandan extract provides a more vibrant green color and intense flavor; pandan juice offers a more natural, subtle taste.

Store any leftover pastry in an airtight container in the refrigerator for up to 2 days.

Prep Time: 45 minutes
Cook Time: 50 minutes

Nutrition

Calories: 350
Fat: 20g
Carbohydrates: 40g
Protein: 4g