Baked Tapioca Cake
Ingredients:
1 kg tapioca, grated
6 egg yolks
3 whites
340g castor sugar
400ml thick coconut milk
200ml evaporated milk
60g melted butter
1 tsp vanilla essence
Method:
1. Grate tapioca and drain off yellow liquid. Mix with all other ingredients and blend well.
2. Pour into a 10-inch square tin. Bake in a preheated oven at 180 deg C for 30-35 minutes or until done.
Topping:
200ml evaporated milk
150ml thick coconut milk
1 tbsp sugar
1 tbsp plain flour
1 egg yolk, slightly beaten
Method:
1. Put the coconut milk, evaporated milk, sugar and flour into a saucepan. Bring to a boil, stirring constantly to prevent mixture being burnt.
2. When thicken, add in slightly beaten egg yolk. Cook for 2 minutes.
3. Spread on top of the baked tapioca cake and broil at 180 deg C for 10 minutes or until golden brown.
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Hi Auntie Rose,
Thank you very much for all the recipes. Now I can
do all the cooking at home.
Thanks again.
Comment by David Teng | September 11, 2008
Thank you Ms Rose!! i’ed been looking for an authentic kueh bingka recipe and I cant wait to try yours!
Just a question.. is the tapoica flesh yellow in color? or white? how do i buy a good tapoica? thanks in advance xD
Comment by Jas | March 30, 2009
Can I substitute tapioca for taro instead? Is there a difference?
Thank you for all the great recipes!
Comment by Joanna | May 1, 2009