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Portions

Serves 4 ppl

Ingredients

 

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Method

  • Step 1: Pour the Coconut Milk into a pan and add 155g of the Sugar. Heat the pan and keep stirring the coconut milk on medium-high heat until it starts to boil.
  • Step 2: Remove the pan from the heat. Add in the Butter and Tapioca Starch. Mix well and set aside.
  • Step 3: Mix the Yeast & Warm Water and set aside.
  • Step 4: Beat the Eggs and 25g of Sugar until the colour of the mixture becomes pale yellow using an electric mixer.
  • Step 5: Combine the Yeast & Warm Water Mixture and Butter and Tapioca Mixture prepared in step 2 and mix well.
  • Step 6: Pour the above mixture into the Egg Mixture and beat the mixture using low speed until it is well combined.
  • Step 7: Set aside for 20 mins and beat again. Repeat this step for 3 times.
  • Step 8: Pour the above mixture into a baking tin and set aside for an hour until you see there are bubbles appeared evenly on the surface. Preheat the oven to 185 °C. Bake the cake for 35 mins.
  • Step 9: Set aside to cool down for 2 hours and it’s ready to serve.
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