Sunday, March 6, 2016

Fermented Cassava Chiffon (Bolu Tape)

200 gram of fermented cassava
4 eggs
50 gram of corn starch
100 gram of flour
150 gram of sugar
1/2 teaspoon of emulsifier
100 ml of sweetened condensed milk
1/2 teaspoon of baking powder
100 gram of butter, melted

1. Mix sugar, eggs, emulsifier, and baking powder until the dough become white.
2. Add fermented cassava, mix again.
3. Add flour and corn starch, mix again.
4. Add sweetened condensed milk and melted butter, mix again.
5. Pour the dough into the chiffon pan.
6. Steam it for about 30-35 minutes.

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