400ml of coconut milk and 350g of white sugar are boiled in the pan
After boiling the coconut milk, leave the fire, add 40 grams of butter and mix well, then add 400 grams of tapioca flour and mix well to form a paste, put aside and let cool
20ml of warm water, add 8g of yeast, mix well and set aside.
6 eggs are added to 50 grams of sugar and separated by warm water to make a whole egg paste.
Pour the yeast water into the cool cassava paste and mix well.
Mix the cassava paste with yeast water and the whole egg paste, whipped with the egg beater, and ferment for one hour, stirring once every 20 minutes.
After one hour, pour the fermented paste into a deep baking pan for about one hour of fermentation. See the thicker surface with thicker bubbles.
Preheat the oven, middle layer, 185 degrees on fire, 200 degrees under fire, 30 minutes on bake
The fermentation time depends on the weather temperature adjustment, and the winter time will be longer.