This is one of my favourite Nonya kueh of all! My last attempt of making this Kueh Ambon was way back in 2011. Today I'm introducing this recipe which uses only egg yolks (no egg whites needed)...so be prepared to indulge in this sinful and irresistible kueh!
So worry that the honeycomb texture will not appear if not I've to wasted.....10 egg yolks! yes this 7" kueh uses that much of egg yolks. Can't wait to slice it to see the results! Luckily it did not fare too badly...it smells very good too!
Frothy & bubbly batter after resting for 3 hours....
The texture is soft, slightly springy with lovely coconut fragrant, see how the slice bend?
Recipe ref : 'Time for Kuih-Muih' by Y3K Cookbooks
A (simmered, cooled & strained)
- 200ml water
- 200ml coconut cream
- 2 blades pandan leaves, knotted
- 2 lemongrass, thinly sliced
- 2 kaffir lime leaves, crushed
- 1/4 tsp salt
B (combined & rest for 5 mins till frothy)
- 1.5 tsp instant yeast
- 1 tbsp water
- 10 egg yolks
- 150gm fine sugar
- 150gm tapioca starch
- Using a electric whisk, beat egg yolks till light and pale. Add in ingredient (B) and mix well.
- Add in sugar and beat till sugar is well dissolved.
- Add in cooled coconut mixture and beat till just combined.
- Sift in tapioca starch and beat briefly till free of lumps.
- Cling wrap the mixing bowl and rest the mixture for 3-5 hours (I've rested it for 3.5 hrs)
- Pour batter into a greased and lined 7" cake pan. Bake in preheated oven at 160 deg cel for 45-50mins until golden brown and a skewer inserted comes out clean. Cool completely before slicing.
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me