Ingredients (as photos)
- tapioca starch 14oz
- 1.5 cup sugar
- 8 large eggs
- 14oz coconut cream or coconut milk (cream is better)
- two bags of 7gr baking powder
- Vanilla sugar or vanilla extract
- Pandan extract
Turn oven on at 400°F. Oil the baking pan and preheat it while we make the batter . The hot baking pan will help it rise.
Step 1: Combine tapioca starch and baking powder, put aside.
Step 2: In a non-fine strainer, break the egg and put it in there. Using a fork or anything that’s comfortable stir the egg in one direction. It’s very crucial to stir in just one direction throughout the whole process. This is to avoid creating bubble which will collapse the cake. Be patient and keep stirring gently. You can use a spoon to force it down, or you can use a scissor to cut the egg to make them separate better, as long as you don’t create any crazy wave. This process can make or break the outcome, so be patience. (if it is too hard, skip the strainer, and just stir it until liquified). Add vanila extract or vanila sugar to cut the egg smell.
Step 3: Dissolve the sugar in the coconut cream. You can warm up the coconut milk, but doing so you will have to wait until it cools down. I am lazy, so I just dissolve it in the cold coconut milk. I would listen to the sound or inspect the bottom to see if it really dissolves.
Step 4: combine the coconut mixture and the eggs. Sift the tapioca starch mixture in and stir in the same direction. Add a few drops of pandan extract. You may need to strain to help dissolve the whole thing.
* To this mixture, you can add half of a melted unsalted butter, or a tablespoon of coconut oil.
The baking pan should be hot right now, bring it out with a globe, Pour the batter into the baking pan through a strainer or a basket. It needs to look like rain to create the texture for this cake. If you just put it in, it still work, just not as well.
§Turn the oven down to 375°F and bake it for 20 minutes, then turn it down to 350°F, bake it for another 35 minutes to 40 minutes until you poke through the cake with a wooden skewer and it come out dry. If it’s wet, it is not ready. I roughly bake this within 50 min. After is done, slightly open the oven and keep the cake in there until it cools down. This is to prevent the cake collapsing.
§To explain this process, you need high heat at the beginning to help the cake rise, after it rise enough, bring the temperature down to help it steady and not burn the cake. After 350°F, if you feel like you need to turn it down , You can turn it down to 325° no problem.
It is best to bake the cake about 2 inch high, about half to 2/3 of the baking pan. The cake doesn’t rise too much, if it rains too much you should be worried it is best to bake the cake about 2 inch high, about half to 2/3 of the baking pan. The cake doesn’t rise too much, if it does you should be worried.
Every body fails this cake once or twice or more. They may be successful at first, but fail later. The thing about this cake is you have to understand how it works. The main process would be stiring in One Direction gently. After I understand this cake I can beat the eggs very fast and not too worry about ruining it. It’s everyone’s own lesson.
I recommend round baking pan, heavy and thick metal or ceramic or glass. They keep the heat evenly and hot, which is perfect for this cake to rise right at the beginning.
Bundt cake pan is commonly used and also recommended. Make sure it is thick and can keep the heat well.
Good luck!
