BINGKA KENTANG

Ingredients :

1000 ml coconut milk, from 1 ½ coconut

½ tsp vanilla

½ tsp salt

1 pandan leaves, ragged

3 duck eggs

250 gr granulated sugar

250 gr potatoes, boiled, peeled, mash while hot

75 gr flour

Method :

1. Boil the milk with the vanilla, salt, and pandan leaves over low heat until boiling, remove, strain and chill.
2. Beat eggs and sugar until fluffy half, add the potatoes and flour, mix evenly.
3. Mix the coconut milk with the egg batter, stir until smooth, filtered if necessary.
4. Prepare the mold that has been buttered and lined with baking paper. pour batter, bake in a preheated oven at 180 ℃ for 45 minutes until cooked.