Bikang Ambon

Material:
- 1 teaspoon nunjung
- 75cc warm water
- 50 grams of wheat flour
- Yeast sufficiently

Dough:
- 300cc coconut milk from coconut 1 btr
- 2 pieces of pandan leaves
- 4 lime leaves
- 7 eggs
- 225 grams granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon vanilla
- 65 grams hungkwe
- 50 grams of walnuts (for topping sliced thin)


How to Make Biang:
- Instant Mix yeast with warm water until dissolved. Stir in the flour and stir well. Cover dough with towel and let stand for 15 minutes.

How To Make Dough:
1. Boil the coconut milk, pandan leaves and lime leaves and stir well. Leave to boil. Note that coconut oil should not be issued.
2. Beat eggs, sugar, salt, vanilla until thick and white.
3. Enter the flour into the dough hungkwe nerds, stirring with a pour beaten eggs and coconut milk little by little in turn.
4. Cover dough with plastic, let sit for 9 hours until the dough is puffed and frothy.

How to Roast:
1. Provide the red sand of crushed stone, averaging in the flat and put Loyang Loyang size 6 x 20 x 20 cm at the top. Enter it in the oven that was previously heated at a temperature of 180 ⁰ C to Loyang heat and (hiss when the batter is poured). Close the oven door meetings - meetings.
2. Pour the batter into the Loyang smooth and bake in the oven with the door open until the dough hole - a hole.
3. Chill.
4. Serve.

source