This traditional Malay/ Nyonya kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk. More importantly it’s extremely easy to make and it’s super delicious.
To bake tapioca cake:
Preheat oven to 170 degree C.
Peel the yellow tapioca tubers.
Grate finely the yellow tapioca tubers.
Place the grated tapioca in a strainer over a bowl. Leave for about 30 minutes.
This allows the juices from the grated tapioca to drain into the bowl.
Pour off the liquid in the bowl slowly, leaving behind the tapioca starch at the bottom of bowl.
Measure ingredients to be added into the grated tapioca.
Put the grated tapioca into a large mixing bowl. Then add the reserved tapioca starch. Add sugar, beaten eggs and salt. Stir well until the sugar is dissolved.
Knead, squeeze and twist pandan leaves into mixture till completely crushed.
Then add in the undiluted coconut milk and water. Mix thoroughly.
Discard the pandan leaves after that.
Pour batter into cake tin in a circular motion as you pour. Smooth the top with a spatula and make sure the batter is evenly mixed.
Bake in the preheated oven until golden brown, about 1 1/2hours.
Remove tapioca cake from oven and cool on wire rack for 30 minutes.
Unmould and leave the cake to cool for about 1 hour.
Using an oiled knife cut the caramelized golden yellow tapioca cake into pieces.
You can cut the tapioca cake into neat rectangular pieces.
The tapioca cake is semi-soft and moist with a springy, elastic texture. The caramelized top and edges of the tapioca cake after it’s baked give it such a special and inviting taste.
AS ALWAYS ….. ENJOY!