To bake tapioca cake, first line a 23 x 5 cm square cake tin with banana leaves, oiled on the shiny side. Otherwise use parchment paper.
Preheat oven to 170 degree C ( 375 degree F ).
Peel the yellow tapioca tubers.
Grate finely the yellow tapioca tubers.
Place the grated tapioca into 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. Add the reserved tapioca starch. Then add sugar, beaten eggs and salt. Stir well until the sugar is dissolved.
Knead, squeeze and twist screw pine leaves (pandan leaves) into the mixture until completely crushed.
Then add in the undiluted coconut milk and water. Mix thoroughly.
Discard the screw pine leaves (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 preheated oven until golden brown, about 1 1/4 to 1 1/2 hours.
Remove tapioca cake from the 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 tapioca cake into pieces.
The baked golden 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 has such a special and inviting taste.
Cut the tapioca cake into rectangular pieces.
Serve the golden yellow tapioca cake best at room temperature.
And you're done. So Enjoy!
- 1.3kg Yellow tapioca tubers (1kg after peeled & grated)
- 2.0 Eggs, lightly beaten
- 300.0g Sugar
- 0.0tsp Salt
- 400.0g Undiluted coconut milk/ 375 ml
- 125.0ml Water
- 5.0 Screwpine leaves (pandan leaves)
- 2.0 Banana leaves