Baked Tapioca Kueh
Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 115 mins Serves : 3
INGREDIENTS:
- Group 1 (Dissolve in a saucepan)
- 240gm Thick Coconut Milk
- 110gm Sugar
- ¼ tsp. Salt
- 4 pcs Pandan Leaf
Group 2
- 35gm Butter
- 1 teasp. Vanilla Extract
Group 3
- 400gm Grated Tapioca
- Grated Coconut
- 20gm Tapioca Flour
- 7gm Wheat Starch
- 1 Egg
- 1 Egg Yolk
- * 1 egg yolk + a pinch of salt for brushing

DIRECTIONS:
- Dissolve Group 1 in a saucepan.
- Add in Group 2.
- Mix the Group 3 together & pour the above mixture into it. Cook till mixture is sticky.
- Pour into baking tin & steam for 20mins at high heat.
- Egg wash & bake at 190C for 40mins till brown.
Tips:
-
You can bake Pandan flavoured Tapioca Cake by adding 50gm freshly squeezed pandan juice into the coconut milk. Reduce the coconut milk by 50gm.
-
It is strongly advisable to buy ready grated Tapioca at some traditional market where the stalls have coconut shredding machine.
-
You can store the grated tapioca frozen for about 3months and use them anytime you want to bake it.