Chef Irene Yip’s Easy Kueh Ambon
| Servings |
3-5 people
|
Ingredients
Coconut Milk Mixture (A)
- 300 ml coconut milk
- 3 pcs Pandan Leaves & Lime Leaves
- 1 stalk Lemongrass bruised
- 150 g Sugar
Yeast Mixture (B)
- 40 g plain flour
- 5 g Yeast
- 70 ml Water
Egg Mixture (C)
- 4 egg yolks
- 1 Whole Egg
D
- 1/4 tsp Salt
- 1/2 tsp vanilla
- 10 g Oil
Tapioca Flour (E)
- 120 g Tapioca flour
Ingredients
Coconut Milk Mixture (A)
Yeast Mixture (B)
Egg Mixture (C)
D
Tapioca Flour (E)
|
|
Instructions
- Simmer the coconut milk mixture 3 minutes, cool, strain, and discard residue.
- Mix the yeast mixture and set aside for 10 minutes.
- Mix C (Egg Mixture), then add D (Salt, Vanilla, Oil) and E (Tapioca Flour). Stir well.
- Gradually mix in A (Coconut Milk Mixture), then B (Yeast Mixture).
- Strain the batter into a container, cover, and let it rest for 3 hours.
- Pour into a greased 8-inch pan. Cook on low heat for 60 minutes or until dry.
- Bake in the oven on top heat until golden brown.
- Cool, slice, and enjoy!
Recipe Notes
You can use the Instant Dutch Oven Pot or Instant Pot for baking.