Kamir, small Indonesian pancakes

Directions

1. Mix the flour, yeast, and salt. Set aside. ≈ 4 min
2. Bring the coconut milk and sugar to a simmer, then immediately remove from the heat. ⏱ ≈ 10 min
3. Add the margarine to the coconut milk and stir until the sugar and margarine are completely dissolved. Set aside. ≈ 4 min
4. Finely crush the cassava flour. ≈ 4 min
5. Add the whole egg and the yolk, then whisk until you have a smooth mixture. ≈ 4 min
6. Alternate adding the dry mixture and coconut milk to the batter gradually, to prevent clumping. ≈ 4 min
7. Cover the container with a clean cloth and let it rise for 40 minutes, until the dough has doubled in volume. It should have a fermentation odor, be covered in bubbles, and feel lighter. ⏱ 40 min
8. Preheat the mold and grease it. Pour the batter into the molds. You can add a filling of your choice in the center: jam, chocolate, banana, cheese, or jam. ≈ 3 min
9. Once the bottom starts to turn golden brown, flip the pancakes and continue cooking until both sides are golden brown. ⏱ ≈ 7 min
10. Serve the kamir warm. ≈ 2 min