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.