1. Mix Ingredient A and set aside yeast mixture for 15 minutes.
2. In a mixing bowl, combine Ingredient B and mix well.
3. Add in yeast mixture and mix till combined. Leave batter aside for 2 hours in a warm place.
4. Heat mould on low heat and fill it to 3/4 full with batter. Once little holes/pock marks start to form on the surface of the kuih bingka, cover the mould.
5. Mix the butterfly pea flower extract with 50ml of the batter. Drizzle some on the surface of kuih bingka and continue to cook for a few minutes.

Durian Sauce

1. Heat pot on low heat, melt gula melaka in water.
2. Add coconut cream and Prima Plain Flour Plus, whisk thoroughly until it thickens.
3. Add in durian puree and mix till combined.

Recipe by Chef Ambrose