KUIH - Tapioca Cake

By Aemelia

Ingredients

• (A)
• 600 g Tapioca (600g weighs without skin)
• 70 g Caster Sugar
• 1/2 teaspoon Fine Salt
• 90 ml Fresh & Thick Coconut Milk
• (B)Topping:(Mix well)
• 1/2 pc. Grated Coconut
• 1/4 teaspoon Fine Salt

Details

Adapted from en.petitchef.com

Preparation

Step 1

1. Pre-heat steamer. Line a square baking tin(7"x 7"x 1") with a sheet of aluminium foil.

2. Wash clean tapioca, cut it into 2 inches in length, peel of the skin.

3. Steam at high heat until soft. Use chopstick or fork as a tester, if the tester can pierce through the tapioca, that shows that the tapioca is cooked. Remove the root from the core.

4. Transfer the hot tapioca into the electric mixing bowl, use "K" to beat the tapioca until becomes smooth texture. Use a spatula to mix the smashed tapioca & form into a soft dough.

5. Transfer the tapioca dough into the baking tin, use a kueh lapis presser to gradually spread & press firmly on the aluminium foil.

6. Pour in the coconut topping, again use the kueh lapis presser to press the coconut firmly on the tapioca cake. To serve immediately or keep refrigerated to serve cool.