Starter dough:
2 tbsp all purpose flour
1 tsp sugar
60 ml lukewarm water
1 tsp instant yeast
Coconut Milk:
150 ml instant coconut milk
50-100 ml water
2 lime leaves
1 lemongrass
4 egg yolks
85-100 gram sugar
¼ tsp salt
¼ tsp vanilla essence
75 gram tapioca flour
Method:
Lightly grease baking tin. You can line the bottom with a piece of parchment paper to facilitate taking out the cake later.
To prepare the starter dough, mix all the starter dough ingredients together. Let it sit in the room temperature for about 15 minutes. At the end of the 15 minutes, you will witness a lot bubbles or frothing being formed.
Meanwhile, boil the coconut milk under low to medium heat together with the Pandan leaves, citrus leaves and lemon grass. Once boiled, take out, let it cooled a bit, add sugar and egg yolk, beat until it is light and well combined.
Add the tapioca flour and beat until well combined. Just to counter ensure that the temperature is not too hot, touch the bowl and ensure that it is lukewarm before adding the starter dough. Add the starter dough, beat until well combined. Let it proof for 2-3 hours. After 2-3 hours, you should be able to witness the batter become stickier with lots of bubbles being form.
Pre-heat the oven to 160 degree Celsius with BOTTOM HEAT ONLY.
Transfer the batter to the greased square baking tin and bake the cake at 160 degree Celsius for about 15 minutes (bottom heat only) and change the temperature to 175 degree Celsius at top and bottom heat and bake for additional 10 minutes.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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