Kuih Bingka Ambon
This recipe is different from other kueh ambon recipes in 3 ways: it doesn't use a starter dough; it uses less yeast; the coconut milk is hot rather than at room temperature when it's added to the batter. The extra heat speeds up the fermentation, so there's no need for a starter dough or huge amount of yeast.
Video
Ingredients
- 85 g sago or tapioca starch
- ¼ tsp salt
- ½ tsp instant yeast
- 145 g eggs
- 170 g undiluted freshly squeezed coconut milk
- 85 g sugar
- 20 g young light green pandan leaves
Instructions
- Thoroughly mix tapioca starch, salt and dry yeast. Add eggs and whisk till smooth.85 g sago or tapioca starch, ¼ tsp salt, ½ tsp instant yeast, 145 g eggs
- Stir coconut milk with sugar over medium heat till it feels like very hot bath water.170 g undiluted freshly squeezed coconut milk, 85 g sugar
- Stir batter and, at the same time, slowly pour coconut milk into batter.
- Wash pandan leaves and cut into small pieces. Pound finely and strain to yield 1 tsp pandan juice. Discard pulp. Add juice to batter. Mix thoroughly. Set aside, covered, till batter is full of small bubbles, 2½-3 hours for room temperature at 30ºC. Loosen starch in bottom of bowl and stir till just evenly mixed.20 g young light green pandan leaves
- Preheat oven to 160°C with only bottom heat turned on. Oven should be ready at the same time as batter. Line 15 x 15 x 5 cm cake pan with 25 x 25 cm parchment paper.
- Pour batter into cake pan. Bake in bottom of oven till batter doesn't jiggle when shaken, about 35 minutes. Increase temperature to 180°C. Turn on top heat. Move cake to middle of oven. Continue baking till golden brown, another 15 minutes or so. Remove from oven. Unmould by lifting parchment paper. Leave cake on wire rack till cold. Cut into 8 pieces and serve.
