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Honeycomb Cake
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This cake is also known as [[:wikipedia:bika ambon|bika ambon]], and is found from Indonesia to Vietnam. Growing up, one of [[User:Willscott|Willscott]]'s mom's patients from Vietnam would make these occasionally. This recipe is somewhere in the general space of this cake. Part of this recipe comes from a Dutch-Indonesian boxed variant. The rest comes from [https://asianinspirations.com.au/recipes/indonesian-honeycomb-cake-bika-ambon/ Asian Inspirations]. == Ingredients == * 200g tapioca flour * 6 eggs * 200g sugar * one 14oz can coconut milk * 1.5 tsp active dry yeast * 0.5 tsp salt * flavoring == Directions == * put the coconut milk on heat and add in the sugar until dissolved. Add flavoring here as well. don't bring to a boil, just a bit warm. * let cool. when luke-warm, add the yeast. wait 15 min. * whisk the 6 eggs into the flour and salt in a new bowl. * Add the coconut milk-sugar-yeast to the batter. * cover, and leave for 3 hours. * preheat the oven to 150c. * Bake in a greased pan for 1hr, until a pick pulls out cleanly. == Notes == * More flour results in a rubbery texture. The mixture will/should be liquid before baking. * Mix again (gently) after the 3 hours when transferring to baking pan. otherwise you'll get separated yeast/fluffy top and denser-more-tapioca bottom. * A loaf pan is perhaps too deep, and you'll end up with a pretty burnt outside by the time the middle sets. Prefer a pie pan.
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