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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
225 ml Santan kental, 7 Telur besar, 280-300 gr Gula
75 ml Air kelapa, 1 Sereh-geprek, 2½ sm Baking powder
10 Daun jeruk, 1 st Kulit jeruk parut, 2 Pandan-bundel
60 gr Mentega-cairkan, 2 sm Terigu, ½ st Garam
½ st Kunyit bubuk/pewarna kuning, 250 gr Tepung tapioka
Cara membuat
Didihkan & aduk santan, air kelapa, sereh, pandan & dn jeruk hingga aroma menyatu dng api kecil. Angkat, biarkan hingga mencapai suhu ruang. Buang sereh serta daun2an. Sementara itu, panaskan oven & loyang tulban/bercincin/bundt cake anti lengket ukuran 22 cm dng suhu 175° C. Tempatkan rak oven di posisi nomer 2 dari bawah (di posisi tengah bila oven pendek).
Kocok telur untuk menyatukan putih & kuningnya saja (jangan sampai berbusa). Tuang adonan santan ke dalam telur kocok. Aduk rata lalu sisihkan.
Campur semua tepung, gula, baking powder, kulit jeruk, kunyit bubuk/pewarna & garam. Tuang campuran telur ke dlmnya sedikit2 sambil diaduk dng whisk sampai bahan kering sebagian besar telah menyatu (jangan mengaduk > 3 menit). Saring adonan ke mangkuk lain. Aduk & tekan2 bila ada gumpalan adonan sewaktu menyaring dng spatula agar tidak ada gumpalan yg tersisa. Aduk masuk mentega cair sampai rata (sisakan sedikit mentega utk mengoles pan nanti).
Olesi loyang dengan sisa mentega. Tuang adonan ke dalamnya. Panggang selama 45-50 menit (sampai bagian atas kue kuning kecoklatan & tusuk gigi yg ditusukkan ditengah kue, bersih saat diangkat keluar). Matikan oven & buka pintunya sebagian. Biarkan loyang didalamnya selama 20 mnt. Keluarkan pan, ltkkan loyang terbalik di rak kawat sampai kuenya dingin seblm dikeluarkan.
Ingredients
225 ml Coconut cream, 10 Kaffir lime leaves, ½ tsp Salt
½ tsp Turmeric powder/Yellow food coloring, 2 tbsp Flour
75 ml Coconut juice, 7 large Eggs, 280-300 gr Sugar
2 Pandan leaves-knotted, 1 Lemongrass-bruised
60 gr Butter-melted, 2½ tbsp Baking powder
250 gr Tapioca flour, 1 tsp Lemon zest
Directions
Boil & stir constantly the coconut cream, coconut juice, lemongrass, pandan & lime leaves until the flavor blended over low heat. Remove from the heat; allow the cream to cool down completely. Discard lemongrass & all leaves. Meanwhile, preheat the oven & a nonstick 22 cm tube/bundt baking pan to 175° C. Position oven rack at the second shelf from the bottom.
Whisk eggs just to homogenize the whites & yolks (don`t beat it until foamy). Pour the coconut milk mixture into beaten eggs. Stir just to combine them well. Set aside.
In a bowl, mix all flours, sugar, bak.powder, lemon zest, turmeric & salt. Pour egg mixture little by little into the dry ingredients; stir with a whisk until the dry ingredients mostly dissolved (don’t stirring it longer than 3 min). Strain the batter through a sieve into another bowl. Stir & press remaining lumps on your sieve while you straining it with a spatula to ensure there is no lumps left. Stir in melted butter to combine (save some butter, just enough for greasing the baking pan).
Brush the inside of baking pan with remaining butter. Pour batter into the pan. Bake for 45-50 min (until the top of the cake becomes golden brown & a toothpick inserted into the center of the cake comes out clean). Turn the oven off & open up the door partly. Let the pan stay inside for 20 min. Remove pan from the oven; flip the pan upside down into a wire rack & allow it to cool down completely.
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