330 ml coconut milk , thick100 ml w

330 ml coconut milk , thick
100 ml water
50 g plain flour
2 teaspoons dry yeast
150 g rice flour (Can be substitute by corn flour)
100 g tapioca flour (Can be substitute by tapioca starch)
250 g caster sugar
180 ml coconut water (Can use canned type, remove pulp inside. Canned coconut water quite sweet so has to reduce the caster sugar by 100g)
5 egg yolks (Remaining egg whites can be used in other dishes. Don’t waste it :D)
1/2 teaspoon vanilla essence (Can use either pandan or durain flavour)
3/4 teaspoon salt

Prep and Cooking Instructions
1) Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely.
2) Combine water, plain flour and instant yeast in a small bowl and leave aside until foam is formed.
3) Mix both rice & tapioca flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl.
4) Add fermented yeast mixture (Step 2) and the cooled coconut milk to mix.
5) Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours.
6) After fermented for 2-3 hours, stir the batter and pour into a lightly greased preheated pan.
7) Bake for about 15-20 min. Shift side to side & up and down for even browning.
8) Flipped to the other side and bake for another 10 min. (After flipping, open the pan to shift the kueh. Quite soft actually)
9) Use toothpick to poke to check whether it is cooked. Make sure the toothpick comes out clean.
10) Remove from pan and let it cool before serving.