330 ml coconut milk, thick
100 ml water, lukewarm
50 g plain flour
2 teaspoons dry yeast
150 g rice flour
100 g tapioca flour
250 g caster sugar
180 ml coconut water
5 egg yolks
1/2 teaspoon vanilla essence
3/4 teaspoon salt
Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.
Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
Add fermented yeast mixture and the cooled coconut milk to mix.
Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
Turn batter into a lightly greased tray and bake in preheated oven at 200°C and batop of the cake is golden brown.
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