Wednesday, May 30, 2012

Singapore - Kueh Ambon

Kueh Ambon


-       15g instant yeast
-       110ml warm water
-       80g plain four
-       1 tsp sugar
-       pandan leaves
-       350 coconut milk
-       30g butter
-       250g sugar
-       120g tapioca flour
-       6 eggs
-       A pinch of salt


-       Mix yeast, warm water, 1 tsp of sugar and plain flour in a bowl. Stir till batter is smooth.
-       Cover and leave in a warm place for an hour.
-       Cook pandan leaves, coconut milk and salt over low heat.
-       Stir in butter and leave it to cool.
-       Pour in the batter and sugar.
-       Beat briefly.
-       Add in tapioca flour and eggs.
-       Beat at low speed for a while and add in coconut milk mixture.
-       Pour into a lined tray and leave to prove for 2 1/2 hours.
-       Bake in a preheat oven at 170 degrees for 15 minutes and then lower to 150 degrees and bake till cooked.

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