Ingredients
Serves 10
Instructions
Step 1
First choose fresh yellow tapioca (also known as Cassava) for this recipe.
Step 2
Peel, wash and drain the yellow tapioca tubers.
Step 3
Grate finely the yellow tapioca tubers.
Step 4
Place the grated tapioca in a strainer over a bowl and leave for 30 minutes. This allows the juices from the grated tapioca to drain into the bowl.
Step 5
Pour off the liquid in the bowl slowly, leaving behind the white tapioca starch at the bottom of the bowl.
Step 6
Prepare the ingredients to be added into the grated tapioca.
Step 7
To bake the tapioca cake, first line a 23 x 5 cm square tray with banana leaves. Oiled on shiny side of leaves. Otherwise, line with parchment paper.
Step 8
Preheat oven to 170 degree C (325 degree F).
Step 9
Put the grated tapioca into a large mixing bowl. Add the reserved tapioca starch, sugar, beaten eggs & salt. Stir well until the sugar is dissolved.
Step 10
Using your hand, knead, squeeze and twist the screw pine leaves into the mixture till the leaves are completely crushed,
Step 11
Then add the thick coconut milk and water. Mix thoroughly.
Step 12
Discard the screw pine leaves after that.
Step 13
Pour the batter into cake tin in a circular motion. Smooth the top with a spatula and make sure the batter is evenly mixed.
Step 14
Bake in the preheated oven until golden brown, about 1 1/2 hours.
Step 15
Remove the baked tapioca cake from the oven and leave to cool in the baking tray on wire rack till slightly firm, about 1 hour.
Step 16
Unmould and leave the baked tapioca cake to cool completely, another 1 to 2 hours. And we're done!
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