Ingredients
Group 1
350ml coconut milk (200ml Kara coconut cream + 150ml water)
1 lemongrass
2 kafir lime leaf
1 pandan leaf
1/2 tsp tumeric powder
1/2 tsp yellow coloring
1/4 tsp salt
Group 2
150g tapioca flour
75g plain flour
6g yeast
Group 3
150g sugar
3 eggs
1 tbsp condensed milk
Group 4
30g melted butter
Directions
- whisk Group 1 together in a saucepan and cook with low heat till rolling boil and put aside to cool
- sieve to remove the lemongrass, lime leaves and pandan leaf and make sure the volume is 350ml
- in a bigger bowl, sift Group 2 and add Group 1 mixture... put aside for 15min
- mix Group 2 together and to the batter
- finally add in melted butter
- whisk well and cover the bowl and leave to rest for 1-2 hours
- after resting the batter, lightly whisk to remove air bubbles as much as possible and transfer to measuring cup for easy pouring
- pre-heat mould (put metal sheet under the mould) on very low fire, whisk mixture and pour in 3/4 full into each mould... cook till bubbles formed on the surface and put the cover on (total about 10min)
- cook till top is fully cooked and gently remove from each mould
Foodnote: Recipe adapted from here. After successfully making the sarang semut mini, I am excited to try to make this since it looks quite easy and straightforward. It turns out well actually. I really likes it. I just saw another mould with 12 holes! Now I am so tempted to get it hhmmm...
