100 ml lukewarm water
2 tsp instant yeast
2 tbsp sugar
4 tbsp plain flour
350 ml coconut milk
2 stalks lemongrass – bruised
6 pieces kaffir leaves – crushed roughly
1 tsp turmeric powder
2 whole eggs
8 egg yolks
8 tbsp tapioca flour or 100 g
4 tbsp glutinous rice flour or 50 g
(Sieve both flours together)
150 g sugar
1 tbsp melted butter
1) Yeast mixture
Make yeast mixture by mixing flour, sugar, instant yeast and water. Let it proof for 20 minutes.
2) Hot Coconut Milk
Cook coconut milk, lemongrass, kaffir leaves, and turmeric powder in a small pot over low heat, stir constantly until it comes to a slow boil. Add in butter and set aside.
3) Mix and Proof
Whisk eggs and sugar till pale and foamy. Add flour mixture and mix well. Add yeast mixture and cooled strained coconut milk into the egg mixture. Mix well and let it proof for 2 hours or more.
4) Grease a 7 x 7 square baking pan using butter.
5) Pour batter into greased pan and baked in pre heated oven 200 C bottom heat on middle rack. Open the oven door a bit and bake for 45 minutes.
6) Close the oven door and continue baking in highest rack for 10 minutes.
7) Let it cool completely, remove from pan, slice and serve.