getting a digital scale, I find it much easier and more reliable to
measure most ingredients by weight. I know many people prefer to
measure by volume, so I include both measurements.)
100 grams (4/5 cup) all-purpose flour
125 ml (1/2 cup) lukewarm water
2 1/2 tsp yeast
300 ml ( 1 1/4 cups) coconut milk (I use Chaokoh canned coconut milk)
1/2 tsp powdered turmeric
12 kaffir lime leaves, shredded
2 stalks lemongrass, bruised
2 pandan leaves (we can get these in Sacramento; if you can't, don't worry)
1 tsp salt
300 grams (1 1/3 cups) sugar
225 grams (1 4/5 cups) tapioca starch
25 grams (2 1/2 TBS) glutinous rice flour
7 large eggs
In a bowl, dissolve the yeast in the warm water. Add a pinch of sugar, then stir in the flour. Let this sponge rest while you prepare the other ingredients.
coconut milk into a saucepan. Stir in the turmeric. Add the lime
leaves, pandan leaves (if using), lemongrass, salt, and sugar. Bring to
a simmer, stirring to dissolve the sugar and salt. Turn off the heat
and let the mixture steep while cooling slightly.
In a mixing bowl, stir together the tapioca starch and rice flour. Add the risen sponge and
use a mixer to thoroughly incorporate the starch mixture into the
sponge. Add the eggs one by one, making sure each is completely mixed
in before adding the next.
Strain the solids from the coconut milk. You should have about 450 ml (a scant 2 cups) of liquid. With the mixer running, slowly add the strained coconut milk to the batter. Continue to mix for about 15 minutes.
Grease an angel food cake pan, or a 9" by 13" baking pan. Pour the cake batter into the pan and let it rest for 2 hours.
Bake the cake in a 325º F oven for 40 to 50 minutes.