Baked Tapioca Cake 燒木薯糕

When done right, the color of the kuih should be golden yellow, with the top slightly burned.
Texture should be chewy with the unmistakable fragrance of freshly grated tapioca.

Baked Tapioca Cake 燒木薯糕 Recipe

Ingredients A:
1. tapioca - 1500g
2. water - 300ml

Ingredients B:
1. thick coconut milk - 100ml
2. water - 350ml
3. caster sugar - 450g
4. tapioca flour - 1 tbsp
5. custard powder - 1 tbsp
6. eggs - 3
7. melted butter - 1 tbsp
8. vanilla essence - 1 1/2 tsp
9. salt - 1 tsp

Method:
1) Peel and finely grate the tapioca. Soak grated tapioca in water in a mixing bowl. Press out the juice and remove the grated tapioca. Drain well to be used later. Keep the juice and water aside for about 30 minutes or until the tapioca carbohydrate is sinking on bottom of bowl. Remove water and keep the carbohydrate.

2) Mix the carbohydrate with 60ml of coconut milk and 200ml water. Set aside.

3) Combine the rest of coconut milk and water with sugar, tapioca flour, custard powder, and the remaining ingredients B. Cook over on low heat until hot, or until sugar completely dissolves. Add in the carbohydrate mixture (from Step 2) carefully. Stir well. Cook for about 3 minutes until it becomes thick batter.

4) Combine batter with the reserved grated tapioca and mix well. Pour mixture into a greased 21cm tray with lined baking paper. Bake in preheated oven at 150C for approximately 70 minutes until it is cooked through and turns golden brown. Remove and serve cool.