“This is a traditional Indonesian cake with a similar texture to a crumpet but richer and sweet.Like many Indoonesian cakes this one is very rich so serve only a small slice. Although you can use canned coconut milk you will need a coconut for the coconut water. Don't use too old a coconut or the water will be bitter. You can sometimes buy coconut juice at Asian grocer's but this is often sweetened, so you may need to reduce the sugar by about 100g. In hot weather this cake should be stored in the fridge as it will sour. Bring to room temp before eating.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
  2. Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.
  3. Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
  4. Add fermented yeast mixture and the cooled coconut milk to mix.
  5. Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
  6. Turn batter into a lightly greased tray and bake in preheated oven at 200°C and bake until the top of the cake is golden brown.

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