Ingredients:

Coconut milk 240ML, tapioca 200g, 3 eggs, 200g of coarse sugar, 20g of salted butter, 4g of yeast, 20ML of water.

Methods:

1, cook the coconut milk on a low heat, remove from the heat when it is hot and add the butter, stirring until the butter is dissolved, and then when the coconut milk cools down, add the tapioca, adding it little by little and stirring well. Even;

2, eggs and sugar into another large plate, whisk with a whisk until creamy (like a sponge egg?). (If the room temperature is 35 degrees, the fermentation time is about 1.5 hours, if the temperature is less than 35 degrees, then the fermentation time needs to be extended.) During the fermentation period, use the whisk to stir the batter for one minute every 15 to 20 minutes, about 5 to 6 times;

5. After the first fermentation, pour the batter into the oiled pan, and then carry out the second fermentation for about 1 hour, the fermentation will see the batter expanding in volume and there are a lot of small bubbles on the surface, which is the time of the successful fermentation;

6.

6, the pot of water boiling, put the whole plate of batter into the pot with high heat steaming 20 minutes you can pull.