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Wet ingredients: 5 gr yeast 5 gr sugar 5 gr flour 30 ml warm water 250 ml t…

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Wet ingredients:
πŸ„ 5 gr yeast
πŸ„ 5 gr sugar
πŸ„ 5 gr flour
πŸ„ 30 ml warm water
πŸƒ 250 ml thick coconut milk
πŸƒ 1 pandan leaf, knot
πŸƒ 1 lemongrass stick
πŸƒ 3 orange leaves
πŸƒ 5 gr powdered curcuma/kunyit
πŸƒ 2.5 gr salt
πŸ₯š 5 egg yolk + 1 whole egg
πŸ₯š 100 gr sugar
🍟 150 gr tapioka flour

1. Add πŸ„ and leave for 15 minutes covered. If it bubbles, the yeast is active.
2. In a pot, over medium-low heat, bring πŸƒ to a boil. Once it boils, strain and set aside. You should get about 200 ml.
3. Using a mixer, mix πŸ₯š until light.
4. Transfer to a bowl and whisk in πŸƒ and the tapioka flour.
5. Add the πŸ„. The mixture should be very runny (image 6).
6. Cover and leave for about 2.5 hours. The mixture should bubble (image 5).
7. Coat the baking pan thoroughly with oil and place in the oven (165C) to pre-heat.
8. Mix the batter thoroughly before carefully pouring it into the baking pan. Bake for 30 minutes at 165C. Use just the lower heat and wedge the oven door to allow heat to come out (image 7).
9. Bake for another 15 minutes with the oven door closed.
10. Allow to cool before removing from the baking tray.

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