Bika Ambon Mini

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...