Petitchef

Baked tapioca honeycomb cake ( bingka embun)

Dessert
8 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 8

Ingredients A:

30 ml warm water

20 g plain flour

1 teaspoon yeast


Ingredients B:

5 egg yolks

100 g castor sugar

100 g tapioca starch

200 ml thick coconut milk, boiled and leave to cool

Preparation

  • Put ingredients A into a mixing bowl and stir well. Rest for 5 minutes.
  • Add in ingredients B and mix well. Cover with a piece of wet towel and prove for 2 hours.
  • Line a 7" round baking pan with banan leaves and grease with cooking oil.
  • Pour the mixture into the lined and greased pan, leave to prove for another 20 minutes.
  • Bake in a preheated oven at 180 C for 20 minutes or until cooked.
  • Remove and leave to cool before cutting into pieces.

Photos

Baked Tapioca Honeycomb Cake ( Bingka Embun), photo 1Baked Tapioca Honeycomb Cake ( Bingka Embun), photo 2




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