Soft, fluffy, and chewy Indonesian Coconut Milk Cake is an Indonesian traditional sweet snack, similar to pancakes but with its signature half-moon shape and made with coconut milk. It is great eaten plain as it is or you can also add flavors into the batter or add toppings you preferred.
- 2 eggs
- 3/4 cup + 1 tbsp granulated sugar (163 gr), divided
- 1/2 tsp salt
- 2 cups all-purpose flour (250 gr)
- 1 tsp instant or active dry yeast
- 1 1/2 cups coconut milk (360 ml), divided
- 1/3 cup unsalted butter (75 gr), melted
- 1 tsp vanilla extract
- Heat 1/4 cup (60 ml) coconut milk until lukewarm.
- In a small bowl, combine warm coconut milk, yeast, and 1 tbsp granulated sugar to activate the yeast. Rest for 10 minutes or until the mixture is foamy and frothy. Set aside.
- Using a standing mixer with a whisk attachment or hand mixer, beat eggs, the remaining granulated sugar, and salt on high speed until thick, pale, and fluffy, for about 10 minutes.
- Reduce the speed to low-medium speed. While the mixer is still running, add half of the flour and then half of the coconut milk. After the mixture is combined, add the remaining flour and coconut milk.
- Add the yeast mixture and beat until combined.
- Add melted butter and vanilla extract. Beat until well incorporated.
- Cover the batter with cling wrap and rest for 1 hour or until the batter is double in size.
- Mix the batter to remove the air bubbles until the batter becomes smooth.
- Heat a the pan on low heat over a stovetop. Grease the molds with butter. Fill the molds 3/4 full. Close the lid and cook until the sides are golden brown, for about 3-4 minutes. You can also add toppings when the cakes are half done if preferred.
- Remove the cakes from the pan. When still hot, brush the sides with butter.