Indonesian Martabag with Hong Kong Flare

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Ingredients

• Tapioca flour
• All-purpose flour
• Sugar
• Salt
• Yeast
• 2 whole eggs
• 4 egg yolks
• Coconut milk
• Baking soda
• Water
• Salted roasted peanuts
• Dark brown sugar
• Bacon
• Banana
• Coconut oil

Instructions

1. Mix tapioca flour, all-purpose flour, sugar, salt, and yeast in a bowl.
2. Add eggs, egg yolks, and coconut milk to the dry ingredients and whisk until lump-free.
3. Cover the batter and let it sit for an hour until it becomes foamy.
4. Make peanut sugar by pulsing frozen salted roasted peanuts and dark brown sugar in a spice grinder.
5. Cook bacon until crispy and dry.
6. Preheat the oven on bottom heat and place the baking pan directly on the bottom of the oven.
7. Add baking soda to water and mix until dissolved, then add it to the batter and stir.
8. Brush coconut oil on the surface of the pan and pour the batter through a sift into the pan.
9. Bake for 20 minutes on bottom heat, then switch to top heat and brown the top for 10 minutes.
10. Score the top of the cake with a knife to expose the holes.
11. Spread butter on top of the cake and sprinkle peanut sugar evenly.
12. Add bacon on one side and banana on the other side, then trim the edges and cut into four equal portions.

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