Bika Ambon

Materials needed (for the source):

• 1 teaspoon instant yeast
• 75 cc of lukewarm water
• 50 grams of wheat flour sifter

Materials needed (for dough):

• 300 cc coconut milk (1 1/2 coconuts)
• 2 pieces of green onion
• 4 kaffir lime leaves
• 7 eggs
• 225 grams of sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 65 grams of flour hunkue
• 50 grams of almonds (sliced ​​thinly to sow)
• pandan leaves to taste

How to make prickly:

1. Stir instant yeast with warm water until dissolved.
2. Stir in the flour, stirring until smooth.
3. Cover the dough with a cloth and leave for 15 minutes to rise.

How to make the dough:

1. Boil coconut milk, pandan leaves and kaffir lime leaves, stirring, stirring until boiling, remove from heat. Note that not to issued coconut oil.
2. Beat eggs, sugar, salt and vanilla until thick and white.
3. Enter hunkue flour into dough starter, while stirring pour beaten eggs and coconut milk alternately in small increments.
4. Cover the dough with plastic, let sit for 9 hours until foamy dough.

How to bake:

1. Provide sand and crushed red brick, flatten and place in a flat baking sheet pan size 6x20x20 cm above it.
2. Put it in a preheated oven with baking hot temperatures up to 180oC (hiss when pouring the batter). Oven door must be closed in order to quickly heat the pan.
3. Pour the batter into the pan, flatten and bake in the oven with the door open until the dough with holes.
4. Sprinkle walnuts on top, then bake again until cooked, remove from heat. Chill and cut according to taste, ready to be served.