Baked tapioca honeycomb cake ( bingka embun)

Ingredients

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.

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