Bika Ambon ( Economical )
Coconut Milk Bahan
- 300 ml of instant coconut milk.
- 200 ml of water.
- 7 lime leaves.
- 2 stalks lemongrass, geprek .
- 3 pandan leaves.
- 1 tsp turmeric powder.
- A pinch of salt.
- Sufficient liquid vanilla
- 1 tbsp margarine.
- *** Mix all coconut milk ingredients (except margarine). Stir well and cook until boiling. Turn off the stove, add margarine, stir until melted, then strain. Set aside to room temperature.
Ingredients
- 10 grams of instant yeast.
- 60 ml of warm (not hot) water.
- 10 grams of sugar.
- 10 grams of medium pro flour.
- *** Stir into one. set aside. (In pst, if the yeast is actively foaming).
The main ingredient
- 300 gr tapioca flour.
- 275 gr sugar.
- 5 eggs.
How to make
- 1. Mix eggs and sugar until fluffy for 5 minutes. Go down to low speed. Add tapioca flour and coconut milk ingredients alternately. Finally, pour the BIANG ingredients.
- stir well . Then cover the dough basin with a cloth. Let it ferment for 1½ – 2 hours.
- 2. Heat the oven along with a baking sheet that has been greased with a little oil. Oven temperature 180⁰. Heat for 10 minutes.
- 3. Stir the dough that has been fermented. Then pour directly into the hot pan.
- 4. Switch the BWH fire to a temperature of 170⁰ with the door slightly open (obsess with chopsticks). Bake for 30 minutes.
- 5. After 30 minutes. Close the oven door tightly, then set it to UP-DOWN FIRE with a temperature of 150⁰. Continue to bake for 20-30 minutes until cooked (according to each oven).
- 6. After ripe. Cool down to room temperature. Take it out of the pan. Ready to be cut into pieces…ENJOY…🤗
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