Ingredients 2 ½ cups tapioca flour 1 cup undiluted coconut milk 2 ½ cups sugar 1 egg yolk
method 1.Mix the coconut milk into golden pan, put on the stove and simmer it until sticky, then carry down from stove. Wait syrup warm.
2. Put tapioca flour into syrup and stir it, fast and strong until it combine together, then thresh it until supple. Ferment for 8 to 10 hours.
3. Sculpt the fermentied flour and put it on the tray which sweep with the lard. Bake it at 325°F until it cooked, take it out and wait until it cool down Keep it in closely jar.
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