This cake is also known as bika ambon, and is found from Indonesia to Vietnam. Growing up, one of 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 Asian Inspirations.
- 200g tapioca flour
- 6 eggs
- 200g sugar
- one 14oz can coconut milk
- 1.5 tsp active dry yeast
- 0.5 tsp salt
- 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.
- 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.