Chef Irene Yip's Easy Kueh Ambon Image

Chef Irene Yip's Easy Kueh Ambon

Servings

3-5 people

Ingredients

Coconut Milk Mixture (A)

300 ml

coconut milk

3 pcs

Pandan Leaves & Lime Leaves

1 stalk

Lemongrass, bruised

150 g

Sugar

Yeast Mixture (B)

40 g

plain flour

5 g

Yeast

70 ml

Water

Egg Mixture (C)

4

egg yolks

1

Whole Egg

D

1/4 tsp

Salt

1/2 tsp

vanilla

10 g

Oil

Tapioca Flour (E)

120 g

Tapioca flour

Instructions

  1. Simmer the coconut milk mixture 3 minutes, cool, strain, and discard residue.
  2. Mix the yeast mixture and set aside for 10 minutes.
  3. Mix C (Egg Mixture), then add D (Salt, Vanilla, Oil) and E (Tapioca Flour). Stir well.
  4. Gradually mix in A (Coconut Milk Mixture), then B (Yeast Mixture).
  5. Strain the batter into a container, cover, and let it rest for 3 hours.
  6. Pour into a greased 8-inch pan. Cook on low heat for 60 minutes or until dry.
  7. Bake in the oven on top heat until golden brown.
  8. Cool, slice, and enjoy!

Notes

You can use the Instant Dutch Oven Pot or Instant Pot for baking.

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