Material preparation: 240ml coconut milk, 200g cassava flour, 3 eggs, 200g coarse sugar, 20g salt butter, 4g yeast, 20ml water, etc.
1. Prepare all materials, mix coconut milk powder with clear water, and stir until there are no powdery particles. Add butter, heat in microwave oven, and stir until the butter is completely melted and mixed evenly.
2. Put it in a warm state, add yeast powder and stir until the yeast powder is completely dissolved. Pour coconut milk yeast solution into the mixture of cassava flour and wheat starch, and stir evenly to form slurry without powdery particles.
3. After mixing sugar and salt, add it to the egg. Beat with electric egg beater until the egg mixture is thick. Add vanilla extract and stir well. Mix the prepared slurry with the egg liquid, and continue stirring with an egg beater until they are mixed evenly.
4. Cover the prepared slurry with plastic wrap and put it in a warm place for primary fermentation. The fermentation time is about 90 minutes, in which the egg beating basin is taken out every 20 minutes and beaten evenly.
5. Pour the slurry into the mold and put it in a warm place for secondary fermentation. Fermentation until the surface of the slurry is covered with fine foam again, and the volume increases slightly. Preheat the oven to 200 degrees. Put the mold in the oven, lower and middle layers, fire up and down, 190 degrees, bake for 25 ~ 30 minutes. During observation, if the surface is coated too quickly, cover it with a layer of tin foil.
6. Take it out of the oven immediately after baking, cool it slightly, demould it, and put it on the drying net to cool it. Wait until completely cooled, refrigerate overnight, slice or steam.