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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
100 gr Tepung tapioka+150 gr Terigu, 3.5 gr Ragi instan
3 Telur, 3 Kuning telur, 240 gr Gula halus, ¾ st Garam
2 Pandan-ikat, 5 Daun jeruk, Almond cincang (opsional)
1 st ekstrak Pandan, 1 st Parutan kulit jeruk
80 gr Susu kental manis, 500 ml Santan kental
70 gr Margarin+80 gr Mentega-cairkan & suhu ruang
Cara membuat
Didihkan santan, susu, dn jeruk, pandan & garam sambil diaduk di atas api kecil sampai aromanya menyatu. Angkat, biarkan suam2 kuku. Buang daun2, lalu sisihkan.
Campur tepung2 & ragi. Tuang santan & ekstrak pandan, aduk dng whisk/mixer sebentar sampai adonan halus. Tutup adonan dng serbet lalu 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 dng whisk sampai menyatu. Tutup dng serbet lalu diamkan 1-2 jam (sampai adonan mengembang & berlubang banyak).
Panaskan oven 170° C, nyalakan api bawah. Panaskan juga loyang uk. 23-25 cm (loyang muffin kl hendak membuat Bika mini) krn hrs panas wkt adonan dimskkan. Tempatkan rak oven diposisi ke 2 dari bawah (di tengah bila oven pendek). Tuang adonan ke loyang. Panggang kue dng pintu oven sedikit terbuka hingga permukaannya terlihat berlubang2, kue mulai kaku & sekeliling tepinya kecokelatan (± 30 mnt). Taburi kacang almond, tutup pintu oven & turunkan suhu ke 150°C. Panggang sampai permukaan kue kaku (8-10 mnt). Pasang api atas bawah, panggang hingga matang & permukaan kue sedikit kecokelatan selama 10-15 menit (test tusuk). Keluarkan & ltkkan loyang terbalik di atas rak kawat sampai kue dingin.
Ingredients
100 gr Tapioca starch, 150 gr Flour, ¾ tsp Salt
3 Eggs, 3.5 gr Instant yeast, 1 tsp Lemon zest
2 Pandan leaves-knotted, 500 ml Coconut cream
70 gr Margarine+80 gr Butter-melted-room temp
80 gr Condensed milk, 1 tsp Pandan extract
3 Egg yolks, 240 gr Sugar, 5 Kaffir lime leaves
chopped Almond (optional)
Directions
Boil & stir constantly coconut milk, milk, lime leaves, pandan & salt until the flavor blended over low heat. Remove from the heat; let it stand until lukewarm. Discard all leaves & set it aside.
Mix flour, starch & yeast. Pour in coconut milk mixture & pandan extract; whisk until the batter smooth (beat with a mixer for a while). Cover batter with a cloth & let it rest for 20 minutes. Meanwhile, beat the eggs, sugar & lemon zest until creamy. Beat in melted butter just to combine. Pour egg mixture into the batter; whisk until incorporated. Cover batter with a cloth & let it rest for 1-2 hour (to let it rise & bubbly).
Preheat oven 170° C over bottom heat. Preheat also a 23-25 cm baking pan (muffin pan if you want to make mini cakes), since the pan should be hot when you add the batter. Position oven rack at the second shelf from the bottom (in the middle if the oven is rather small). Pour the batter into the pan. Bake the cake with the oven door slightly open until you can see many holes formed in the surface, cake starts to set & the edges becomes golden brown (~ 30 min). Sprinkle chopped almond on top & then close the oven door up. Lower the temperature to 150° C; bake until the cake center is set (8-10 min). Turn the upper & bottom heat on; bake until the cake feels firm to the touch & a tooth pick inserted into the center of cake comes out clean (10-15 min). Remove the pan; put it upside down in a wire rack & let it cool to room temperature.
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