Bika Ambon A La Sydney

I struggled to get this recipe come out right. After a number of failures, I figured out that the secret is to mix the dough with the hands instead of utensils.

1. Grease a cookie sheet size of 20 × 20 with cooking oil. Cover also the outside of the pan with aluminum foil so that the cake does not burn. Heat the pan on top of the sand about 30 minutes so that was really hot and ready to be filled dough.
2. Prickly: Mix together all ingredients and mix well hinga late. Let stand about 15 minutes until frothy.
3. Dough: Boil coconut milk along with lemon grass, pandan leaves, kaffir lime leaves, and salt. Stir until boiling, then saring.Aduk average so the corn starch, sugar, and source material. Enter the egg yolks and egg whites one at a time, while stirring, stirring by hand until habis. Masukkan boiled eggs that have been cold milk little by little into the flour mixture, while still stirring by hand until the coconut milk habis. Aduk back by hand, by the way twirling and mengeplok-ngeplok dough. Lift the dough portion, throwing back into the batter container slowly with your fingers. Do it for about 30 minutes.
4. Cover the dough with plastic wrap ( cling wrap ). Put in a safe place, let stand for 2.5 hours in order to perfect the process of fermentation. Approximately one-half hour before baking, coat a large meat roasting pan with aluminum foil (so as not to dirty), and fill with sand and heat it on the stove.
5. Pour the batter into the pan hinga hissing sounds when the batter is poured. Burn up the inside cooked. Afterwards, baked in the oven with fire above and a temperature of 160 ° C for 5 minutes, until the top is browned. Remove and allow to cool. Cut according to taste. Serve.