Bika Ambon

Recipe By Amy Beh

330ml thick coconut milk

100ml lukewarm water

50g plain flour

1 tsp instant yeast

150g rice flour

100g tapioca flour

250g castor sugar

180ml coconut water

5 egg yolks

½ tsp vanilla essence

¾ tsp salt

Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.

Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.

Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.

Add fermented yeast mixture and the cooled coconut milk to mix.

Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.

Turn batter into a lightly greased tray and bake in preheated oven at 200°C and grill until the top of the cake is golden brown.