250g fine granulated sugar
100ml water
300ml thick coconut milk
¼ tsp salt
Method:
- Peel the tapioca tubers and grate finely but avoid including the tough fibre that runs down the centre of the tuber. Weigh the grated tapioca – you should have a final weight of 900g.
- Place the grated tapioca in a strainer set over a bowl. Leave aside for 30 minutes to allow juices to drain into a bowl. Carefully pour off and discard the liquid, leaving behind the tapioca starch at the bottom of the bowl.
- Transfer the drained tapioca into a mixing bowl and add the reserved tapioca starch. Add sugar, coconut milk, and salt and stir well until the sugar is dissolved.
- Lightly brush the base and sides of a rectangle cake tin measuring roughly 18cm x 26cm with softened butter. Pour the tapioca mixture into the tin, level the top, and bake in a preheated 200°C oven for about 40 to 50 minutes or until top is well-browned. Cool before cutting into neat pieces for serving.
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