Servings: Prepare a 8 inches square

Servings: Prepare a 8 inches square baking tin

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15 grams of instant dry yeast
20 grams of castor sugar
15 grams of plain flour
75 ml of lukewarm water
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15 citrus leaves (kaffir lime, orange, lemon or lime all work well) – I did not put this
2 Pandan leaves – cut into small pieces
1 lemon grass – cut into small pieces
350 ml of fresh coconut milk
Pinches salt
300 grams of castor sugar
8 egg yolks
200 grams tapioca flour
1/2 teaspoon vanilla essence
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STEPS OF PREPARATION

Lightly grease a 8” square baking tin. You can line the bottom with a piece of parchment paper to facilitate taking out the cake later.
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To prepare the starter dough, mix all the starter dough ingredients together. Let it sit in the room temperature for about 15 minutes. At the end of the 15 minutes, you will witness a lot bubbles or frothing being formed.
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Meanwhile, boil the coconut milk under low to medium heat together with the Pandan leaves, citrus leaves and lemon grass. Once boiled, take out, let it cooled a bit, add sugar and egg yolk, beat until it is light and well combined.
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Add the tapioca flour and beat until well combined. Just to counter ensure that the temperature is not too hot, touch the bowl and ensure that it is lukewarm before adding the starter dough. Add the starter dough, beat until well combined. Let it proof for 2-3 hours. After 2-3 hours, you should be able to witness the batter become stickier with lots of bubbles being form.
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Pre-heat the oven to 160 degree Celsius with BOTTOM HEAT ONLY.

Transfer the batter to the greased square baking tin and bake the cake at 160 degree Celsius for about 15 minutes (bottom heat only) and change the temperature to 175 degree Celsius at top and bottom heat and bake for additional 10 minutes.
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CONCLUSION

Personally, I found that this recipe is workable because it is very different from the previous recipe that I have tried. The batter is not overly watery. I believed that with the special adjustment of the oven mode, one will be able to get a successful Bingka Ambon. Whether Bingka or Bika, I am equally confused but I will continue to try out this recipe with further modifications. If there is any new discovery, I will update the post.

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Hope you like the post today. Cheers and have a nice day.

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結果 (中文) 1:

份量: 准备 8 英寸平方的烘烤锡IMG_0483即时的 15 克干酵母蓖麻糖 20 克普通面粉 15 克75 毫升的温水IMG_048815 柑橘叶 (柠檬、 橘子、 柠檬或石灰是所有的工作) — — 我没有把这2 香兰叶 — — 切成小块1 柠檬草 — — 切成小块350 毫升的新鲜椰子牛奶捏盐300 克的蓖麻糖8 蛋黄200 克木薯粉1/2 茶匙香草精IMG_05101制备的步骤轻抹平方 8"的烘烤锡。您可将线底部与一张羊皮纸纸，便于以后取出蛋糕。IMG_0490准备起动器面团，混合所有的起动器面团的其它材料。让它坐在这个房间的温度大约 15 分钟。最后 15 分钟，你将见证了很多泡沫或唾沫横飞正在形成。IMG_0495与此同时，煮椰乳下低到中等热与香兰叶、 柑橘叶片和柠檬草。一旦煮熟，取出、 让它有点冷、 加糖和蛋黄、 节拍直到它是光和井联合。IMG_0503添加木薯粉，打直到有机地结合起来。只是确保计数器温度不是太热，碰碗并确保添加起动的面团之前是不冷不热。添加起动的面团，搅拌直到有机地结合起来。让它证明 2-3 小时。2-3 小时后，你应该能够见证面糊变得粘稠有很多的泡沫正在形成。PicMonkey Collage1预热烤箱至 160 摄氏度与底部热只。将面糊转移到抹了油的平方烘烤锡和蛋糕摄氏 160 度约 15 分钟 (仅适用于底部热) 并更改温度为 175 摄氏度在顶部和底部的热量，烤额外 10 分钟。IMG_05121结论就个人而言，我发现这个食谱是可行的因为它是非常不同于以前的食谱，我试过。面糊不是过于水汪汪的。我认为，与烤箱模式，进行特殊调整一个将能够获得成功的 Bingka 安汶。是否 Bingka 或难以为继，我同样感到困惑，但我会继续尝试这种食谱进一步修改。如果有任何新的发现，我会更新帖子。IMG_05241今天希望你喜欢邮报 》。欢呼和有美好的一天。IMG_05401

結果 (中文) 3:

份：准备一个8平方英寸的烤盘

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15克干酵母20克细砂糖

15克面粉
75毫升温水
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15柑橘叶片（柠檬，橘子，柠檬或石灰的工作）我没有把这–
2班兰叶–切成小块
1柠檬草–切成小块
350毫升新鲜的椰奶
捏盐
300克细砂糖200克，蛋黄8

木薯粉
1 / 2茶匙香草精
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步骤制备

轻轻地给8方烤盘。你可以用一张羊皮纸方便取出蛋糕后的底线。
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准备起动的面团，混合所有原料混合在一起发酵的面团。让它坐在房间里的温度约15分钟。15分钟结束时，你将看到大量气泡或泡沫正在形成。
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同时，煮椰奶在低与班兰叶中火，柑橘叶和柠檬草。一旦煮熟，取出，让它冷却一点，加入糖和蛋黄，搅拌至轻，很好地结合起来。
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添加木薯粉打匀。只是为了反击，确保温度不太热，触摸碗，并确保它是在加入发酵面团前温。添加发酵面团，打到很好的结合。让它证明了2到3小时。经过2-3个小时，你应该能够看到面糊成为泡沫正在形成大量粘性。
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预热烤箱至160摄氏度下热。

转移面糊的烤盘抹油的广场和烤蛋糕在摄氏160度15分钟左右（下热）和改变温度到175摄氏度在顶部和底部的额外10分钟烤热。
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结论

亲自，我发现这个配方是可行的，因为它与我试过的配方不同。该击球手不太稀。我相信，随着烤箱模式的特殊调整，一个人能够获得成功的bingka安汶。无论bingka或邮币卡，我同样困惑，但我会继续尝试这个配方，进一步修改。如果有任何新的发现，我会更新帖子。

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希望你喜欢今天的文章。欢呼，有一个愉快的一天。

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