Finally, last week, thinking that perhaps my yeast had expired, I looked at the tin and realised that I had been using yeast for hand baking rather than the quick yeast. So off to the supermarket I went and bought me another can. The other reason for my kuih failing was because all the recipes asked to cook the cake with bottom heat first and then end off with grilling the top. But my oven did not have bottom heat!, so brains clicking now - ha, grill it on my stove top grill!
Ingredients:
150 gms tapioca starch
¼ tsp salt
1 tsp instant yeast
5 egg yolks
300 ml freshly squeezed coconut milk or coconut cream (from can)
150 gms sugar
20 gms pandan leaves or 1 or 2 tsps pandan paste
You do not need to use a starter
dough for this recipe
Method:
1. Mix tapioca starch/flour, salt
and dry yeast. Add beaten egg yolks and whisk till smooth.
2. Add coconut milk and sugar to
saucepan. Stir over medium heat till warm. To test, dip finger in and should be bearable to the touch.
3. Slowly pour coconut milk into
batter, stirring all the time.
5. No need to line tin, I just brush oil all over the tin.
6. Using the bbq grill, turn it to low and cook the mixture until you see bubbles on top and also after it has stopped jiggling, move it to the oven with the top grill turned on at about 170 deg C for about 10 - 15 mins.
Tried again, this time for my mum and others who do not have a stove top grill. This time I cooked it on my stove top. It can be done but please put it on a slow fire and turn around often for the bottom to be evenly cooked. Once it stops jiggling, continue as per method 6 above.
Tried again, this time for my mum and others who do not have a stove top grill. This time I cooked it on my stove top. It can be done but please put it on a slow fire and turn around often for the bottom to be evenly cooked. Once it stops jiggling, continue as per method 6 above.
10 comments:
Tina! Looks good! I have been craving this!! But how long can you keep cake? In Malaysia, it goes stale fast even wrap up in fridge when I used to live there.
Ju xx
Hi Ju
I can leave it on the counter top for a couple of days but it finishes by then. In the fridge it does keep for longer, except that it goes a bit hard, then let it come to room temp and you'll be fine!
Happy trying!
Dear Tina
Thanks a bunch. My 2nd try, with your guidance, was a success !
Yay !
Dear Han
My pleasure! I am glad it was a success!
Hi, Can i ask what is the measurement for the tapioca starch? It is 15g, 150g?
Thank you
Dear The New Low
Oops... it should be 150 gms.
Happy baking!
Thank you. I am glad I went with that. However, it is taking a long time to whip to creaminess. Maybe I was impatient. :)
Dear The New Low
Sorry, I don't understand what you mean by whipping to creaminess? There's nothing to whip?
But how did it turn out?
I baked for 50 mins 160 degree on low heat oven but still jiggle why ah
J Law, different ovens have slight deiff temps again. Did you cook with bottom heat first? If it is still jiggly, then please cook a bit more till it more solid.
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