Flour Ingredients

Flour 5g

Yeast 5g

Sugar 8g

Warm Water 30ml

Tapioca Starch Paste Ingredients

Tapioca Starch 70g

Coconut Milk 150ml

Egg Yolks 2pcs

Sugar 70g

Butter 5g

Pinch of vanilla extract (can be omitted)

One vanilla leaf (can be omitted)

1/4 tsp of salt

Method for Coconut Gold Cake

Combine all the ingredients of the dough and leave to rise for 15 minutes.

Pour the coconut milk into a saucepan, add the pandan leaves as well as the salt and cook over low heat for 5 minutes until boiling. Stir in the butter until melted and set aside to cool.

Whisk in the egg yolks and sugar. Drizzle in the vanilla extract.

Remove and discard the banana leaves from the cooled coconut milk and whisk together the egg yolk batter, coconut milk, tapioca starch and custard powder, sieving twice. Place in a container and ferment at 20 degrees room temperature for 3 hours. During this time, in order to prevent the starch and water from separating, take out the egg yolk paste and mix thoroughly with a whisk 2-3 times. Some recipes say "ferment until double in size", but it turns out that such a thin batter will not have such a strong ability to support the bubbles, at least I can observe only a layer of fine foam on the surface.

Grease a baking sheet, pour in the fermented batter, and continue to ferment for 1 hour. Into the oven 180 degrees lower heat, time to toothpick inserted into the center of the cake, no batter brought out prevail. Turn down the heat and continue to bake until the top layer of color. Cool down, take off the mold and cut into pieces to serve.