500 ml Coconut cream
250 grams Rice Flour
50 grams Tapioka Flour
100 grams Palm Sugar
1/2 tsp. Salt
1/2 tsp. Vanili
1 tsp. Fermipan
50 grams Fermented Casava (Tape Singkong as sourdough starter)
1/4 pcs Fresh young coconut sliced thin for garnish
Bring the coconut cream with the salt until boil. Put aside.
Put the rice flour, fermipan, tapioca flour, palm sugar, fermented cassava (tape singkong) in a bowl. Mix well together with coconut cream.
Put aside for one hour. Cover with the damp coth on top of the bowl.
Heat the pan, spread with margarine. Pour c.a. 50 ml of batter into the pan cook over medium heat for 5 minutes. Put one slice of young coconut meat on the middle of the cake. Turn and cook the other side until cooked.