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

You can use the Instant Dutch Oven Pot or Instant Pot for baking.