Batter

• Rice Flour 1 cup
• All Purpose Flour 1/2 cup
• Dry yeast 1 tsp
• Water 350 ml
• Sugar 1/2 cup
• Baking Powder 1/2 tsp
• Baking Soda 1/4 tsp
• Cooking Spray

Italian Meringue

• Sugar 260 g
• Water 70 g
• Egg white 90 g
• Cream of tartar 1/4 tsp
• Yong coconut flesh 400 g
• Roasted Black and White Sesame seeds 2 tbsp

1.Combine all dry ingredient of the batter together, mix well. Pour the water in to dry ingredient then stir well until blended. Cover and rest the batter at room temperature at least 20 minutes.

2.When the batter ready, spray the pan with cooking spray. Add the batter into the Gemini Copper non-stick pan spread all over, cover then continue cooking till batter cooked. Fill with Italian meringue and Roasted sesame seeds young coconut Flesh.

3.In a sauce pan add water then sugar boiling the syrup till reached 118 degrees c. Whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.

4.With the mixer running, pour the hot sugar syrup in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. Spread the meringue over a hot cake topping with Roasted sesame seed young coconut flesh.