Sarawak Laksa & Bingka Ambon

朋友从沙捞越回来，给我带回了一大包当地的拉沙料。

从没有自己做来吃过；这还是第一次尝试做。

之前在3 Hungry Tummies 那里看过这贴子，

很有兴趣做，但是就是懒惰而耽搁了。

这次有现成的料当然是快快做来吃咯。

感谢Diana的用心良苦，为我们几个好吃懒做的朋友带回了这个宝贝。

真的很好吃的作料。

我自己再加了一些香茅,buah keras和小葱头，嗯。。。感觉还真的很棒。

再来一个从来没做过的ambon, 味道嘛，还可以啦。

可是我老公却很喜欢一下。

如果有ambon的模应该会做得更好吧？

这样会比较自我安慰的。

沙捞越的拉沙可以参考: 3 Hungry Tummies laksa paste和Sarawak Laksa

如果你和我一样有预先做好的用料，那么就参考这里

Bingka Ambon: 
Recipe fr Bittersweetspicy: Bingka Ambon

Ingredients:

• Yeast Mixture: 100g plain flour, 125 ml water, 1 packet instant yeast
• 300 ml coconut milk, 15 kafir lime leaves, 2 lemon grass (crushed), 2 pandan leaves
• 1 tsp salt
• 280g sugar
• 225g tapioca flour
• 25g glutinous rice flour
• 7 eggs

Method:

1. Combine all ingredients for yeast mixture. Mix thoroughly & leave aside for 15 minutes.
2. Combine coconut milk, tumeric powder, kafir leaves, lemongrass, pandan leaves, salt & sugar in a pot & cook, stirring continuously, until boiled. Remove and strain mixture. Set aside for 450ml.
3. Combine tapioca & glutinous rice flour. 
4. Add in yeast mixture & mix using hand whisk.
5. Add in egg one at a time & continue mixing.
6. Add in warm coconut mixture in several additions. Continue mixing for about 15 minutes. Set aside for 2 hours.
7. Heat up Kuih Bahulu mould on  stove using low fire & grease it. 
8. Pour mixture into the mould until 3/4 full. Stir mixture thoroughly before pouring. 
9. Once  little holes start to form on the surface, cover the mould. Leave to cook for few  minutes.
10. Remove bingka from mould & repeat process until finished.