Palm Sugar Coconut Cake

1. Prepare a pan, mix Palm Sugar, Kara coconut milk and Pandan Leaves, heat it over a fire, until the sugar dissolves. Remove and strain. Let it cool. set aside
2. Roast tapioca flour with Pandan Leaves which are cut into short pieces, roast for 15 minutes over low heat until the flour becomes light, remove and sift the flour, leave until the flour is completely cold.
3. Beat the egg yolks, add the coconut milk and palm sugar solution, beat until well blended, gradually add the tapioca flour, then knead, and add the dry coconut.
4. Enter the butter knead until the dough does not stick to the palm of the hand.
5. Roll the dough using a rolling pin, and print.
6. Arrange on a baking sheet that has been lined with parchment paper. Oven lie for 50-60 minutes with a temperature of 130-140 degrees Celsius.
7. Lift and place the cake on a cooling rack before storing it in an airtight jar.

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