09 Sep Kueh Ambon
Kueh ambon originates from Medan and is a very popular childhood cake across Asia. This golden brown, soft chewy kueh is most recognisable with its caramel and coconut milk fragrance, and beautiful honeycomb structure.
Cooking: 60 minutes
Steam before serving with a cup of tea
|SAF-INSTANT™ Gold instant dry yeast||3g|
|White castor sugar||7g|
|White castor sugar||85g|
|Kaffir leave (optional)||5g|
PREPARE THE DOUGH
1. Place the yeast, flour, sugar (7g) and water in the mixing bowl and mix well.
2. Bring 100ml of coconut milk to boil, add in the sugar (85g) and lemongrass. Stir till the sugar is dissolved and turn off the heat.
3. Add in the remaining coconut milk to cool down the mixture.
4. Whisk in the eggs lightly, add in the flour and salt and mix all together.
5. Cover the dough and let it rest for 4 hours or till bubbles form.
1. Stir the batter till smooth and homogenous.
2. Pour the batter into a greased pan.
1. Preheat your oven to 180˚C.
2. Bake till the middle is dry and top is firm. Increase the top heat if the surface of the batter remains colourless.
3. Let it cool completely before slicing and serve.