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.

INGREDIENTS

DoughQuantity
Plain flour 7g
Water15ml
Saf-instant® Gold instant dry yeast 3g
White castor sugar 7g
Coconut milk 170ml
White castor sugar 85g
Turmeric powder 2g
Lemongrass (chopped) 5g
Kaffir leave (optional) 5g
Egg300g
Salt3g
Tapioca starch 180g
Vegetable Oil 3ml

FEATURED PRODUCT

Saf-instant® Gold

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.

SHAPING

  1. Stir the batter till smooth and homogenous.
  2. Pour the batter into a greased pan.

BAKING

  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.