Kueh Ambon

07 Sep Kueh Ambon

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”noPadding” z_index=””][vc_column width=”1/2″][vc_single_image source=”featured_image” img_size=”full” alignment=”center” qode_css_animation=””][/vc_column][vc_column width=”1/2″][vc_separator type=”transparent” up=”10″ down=”10″][vc_column_text]Kueh ambon originates from Medan and is a very popular childhood cake across Asia. This golden brown, soft chewy kueh is most recognisable with its caramel and coconut milk fragrance, and beautiful honeycomb structure.[/vc_column_text][vc_separator type=”transparent” up=”10″ down=”10″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1/3″][vc_column_text]
SERVING SIZE[/vc_column_text][vc_column_text]1[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″][vc_column_text]
TIME REQUIRED[/vc_column_text][vc_column_text]

Preparation: 30 minutes
Cooking: 60 minutes
Total waiting/resting:
4 hours

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SERVING SUGGESTION[/vc_column_text][vc_column_text]

Steam before serving with a cup of tea

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INGREDIENTS

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FEATURED PRODUCT

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SAF-INSTANT™ Gold instant dry yeast

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PREPARE THE DOUGH

1. Place the yeast, flour, sugar (7g) and water in the mixing bowl and mix well.
2. Bring 100ml of coconut milk to boil, add in the sugar (85g) and lemongrass. Stir till the sugar is dissolved and turn off the heat.
3. Add in the remaining coconut milk to cool down the mixture.
4. Whisk in the eggs lightly, add in the flour and salt and mix all together.
5. Cover the dough and let it rest for 4 hours or till bubbles form.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

SHAPING

1. Stir the batter till smooth and homogenous.
2. Pour the batter into a greased pan.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][vc_column_text]

BAKING

1. Preheat your oven to 180˚C.
2. Bake till the middle is dry and top is firm. Increase the top heat if the surface of the batter remains colourless.
3. Let it cool completely before slicing and serve.[/vc_column_text][vc_separator type=”transparent” up=”15″ down=”15″][/vc_column][/vc_row]