Kueh Ambon

Ingredients for starter dough:
50 ml warm water
25 g plain flour
1 tsp instant yeast

Method to prepare the starter dough:
1. combine and leave for half an hour

Ingredients:
4 eggs
120 g castor sugar
100 g tapioca flour
200 ml thick coconut milk
pandan leaves
a pinch of salt

Serving: 8in square cake/20 mini flatcakes

Method:
1. Boil coconut milk, salt and pandan leaves till it bubbles, cool and set aside.
2. Stir in eggs and sugar till sugar dissolves,
3. Add in tapioca flour, mix well.
4. Add in the starter dough and stir well.
5. Strain mixture, cover and leave for 2 hours till surface is full of bubbles. If there is very little bubbles, the kueh won't rise.
6. Grease an 8-inch square tray and pour in the above stirred mixture.
7. Bake in preheated oven at the bottom shelf at 160C for 35 mins. Then switch off and leave it inside the oven for another 15 mins
8. Cool and remove the kueh from tin.


Note: make slight changes to the original recipe.
~ recipe credit to Gina at Jo's Deli & Bakery

See kitchentigress recipe