Bika Ambon

• 330 ml coconut milk, thick
• 100 ml water, lukewarm
• 50 g plain flour
• 2 teaspoons dry yeast
• 150 g rice flour
• 100 g tapioca flour
• 250 g caster sugar
• 180 ml coconut water
• 5 egg yolks
• 1/2 teaspoon vanilla essence
• 3/4 teaspoon salt

1. Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
2. Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth.
3. Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
4. Add fermented yeast mixture and the cooled coconut milk to mix.
5. Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
6. Turn batter into a lightly greased tray and bake in preheated oven at 200u0b0C and bake until the top of the cake is golden brown.

coconut milk, water, flour, yeast, rice flour, tapioca flour, caster sugar, coconut water, egg yolks, vanilla essence, salt

Taken from www.food.com/recipe/bika-ambon-402580 (may not work)