1 can (400ml) coconut milk
500g white sugar, cane sugar or palm sugar
400g tapioca starch
11g baking powder (or 1 bag of pink Alsa baking powder)
- Cook sugar with 2 tablespoons of cold water and coconut milk and then let cool.
- Beat eggs with a fork. Remember to beat in one direction so there are no bubbles. Pour in the sugar and coconut milk mixture and stir.
- Mix tapioca starch and baking powder, then sift through sieve and add to egg mixture. Stir in one direction with fork and mix well. There should be no bubbles. Pour through sieve to remove any sediment.
- Brush oil into the cake mold. Heat the mold in a 176 C oven for 5 to 10 minutes. Pour batter from step three into the hot mold through a small round basket or a sieve. The batter will go through the holds on the basket which will help create a bamboo root pattern for the cake. Pour the mixture into the mold, filling it halfway.
- Bake the cake at 176 C for the first 10 minutes. Then lower temperature to 150 C for the next 45-50 minutes. Depending on the thickness of the cake, you might need more or less time. Put a skewer in the middle of the cake and if it comes out clean, it is done.
Remove from oven, let cool completely then release cake from the mold.
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