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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
135 gr Tepung tapioka+200 gr Terigu, 4 Telur, 4 Kuning telur
1¼ st Vanili, 325 gr Gula halus, 1 st Garam, 5 gr Ragi instan
100 gr Susu kental manis, 100 gr Margarin, 100 gr Mentega
2 Pandan-potong2, 10 Daun jeruk, 1½ st Kulit jeruk parut
675 ml Santan kental, ¾ st Kunyit bubuk, 1 Sereh-geprek
½ st Soda kue (opsional)
Cara membuat
Didihkan santan, daun jeruk, pandan, sereh, kunyit, gula vanili & garam sambil diaduk dengan api kecil. Angkat, biarkan hingga suam2 kuku. Saring, buang sereh & daun2. Campur dng susu kental manis, sisihkan. Sementara itu, cairkan margarin & mentega, angkat & diamkan hingga mencapai suhu ruang.
Campur tepung2 & ragi. Tuangi santan, aduk dengan whisk (mixer sebentar) sampai adonan halus. Tutup adonan dengan serbet, diamkan 20 mnt. Sementara itu, kocok gula, kulit jeruk & telur hingga creamy. Beri mentega cair, aduk hingga tercampur saja. Tuang adonan telur ke adonan tepung, aduk dengan whisk sampai menyatu. Tutup dng serbet, diamkan 1-2 jam.
Panaskan oven & loyang muffin 170° C, nyalakan api bawah (loyang harus panas waktu adonan msk). Ltkkan rak oven di posisi ke 2 dari bawah (posisi tengah bila oven pendek). Campur soda kue dng 1 sm air, tuang ke adonan, aduk. Tuang adonan ke cetakan muffin hanya ¾ penuh. Panggang dng pintu oven sedikit terbuka hingga permukaan adonan berlubang2, kue mulai kaku & sekeliling tepinya kecokelatan (18-20 mnt). Tutup pintu oven, turunkan suhu ke 150°C, panggang sampai permukaan kue kaku (± 5 mnt). Pasang api atas bawah, panggang hingga matang & permukaan kue kuning kecokelatan (± 5 mnt). Keluarkan, letakkan loyang terbalik di atas rak kawat sampai dingin. Untuk 27-28 bika mini.
Ingredients
135 gr Tapioca starch, 200 gr Flour, 1 Lemongrass-bruised
5 gr instant Yeast, 4 Egg yolks, 4 Eggs, 1½ tsp Lemon zest
675 ml thick Coconut milk, 1¼ tsp Vanilla sugar, 1 tsp Salt
100 gr Sweet condense milk, 325 gr Sugar, 100 gr Butter
¾ tsp Turmeric powder, 10 Kaffir lime leaves
100 gr Margarine, 2 Pandan leaves-big sliced
½ tsp Baking soda (optional)
Directions
Boil & stir constantly the coconut milk, lemongrass, pandan, lime leaves, turmeric, vanilla sugar & salt until the flavor blended over low heat. Remove from the heat; let it stand to cooling down until it's lukewarm. Strain the mixture; discard lemongrass & leaves. Stir in condense milk & set it aside. Meanwhile, melt the butter & margarine; remove from the heat & let it cool down to room temperature.
Mix flour, starch & yeast. Pour in coconut milk mixture; whisk until the batter smooth (beat with a mixer for a while). Cover the batter with a cloth & let it rest for 20 minute. Meanwhile, beat the eggs, sugar & lemon zest until creamy. Beat in melted butter just to combine. Pour egg mixture into the batter; whisk until it incorporated. Cover the batter with a cloth & let it rest for 1-2 hours.
Preheat the oven & a muffin baking pan 170° C; turn on the bottom heat (pan should be hot when you pour in the batter). Position oven rack at the second shelf from the bottom (in the middle if the oven is small). Mix baking soda with 1 tbsp of water; stir it into the batter. Fill up each muffin mould with the batter until ¾ full. Bake cake with the oven door slightly open until you can see many holes formed on the cake surface, it starts to set & the edges golden browned (18-20 min). Close the oven door. Reduce the temperature to 150° C; bake until the cake center is set (~ 5 min). Turn the upper & bottom heat on; bake until the cake is golden brown & feels firm to the touch (~ 5 min). Remove the pan; put it upside down in a wire rack & let it cool to room temperature. You will get 27-28 mini cakes.
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