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.
Print This Recipe
Email This Recipe
(5 votes, average: 4.2 out of 5)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
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
What is a kg of tapioca? The only tapioca I know about is “instant tapioca.” I’m “lost” — and I also still have to translate ml, g, and kg into oz, tsp, tbsp, etc. Please help.
Many thanks for such great sounding recipes. Can I substitute for the kg tapioca?
Comment by Patsu | August 17, 2010
Hi Aunty Rose,
If I can’t find fresh tapioca, can I replace with something else to make it taste similar?
Thanks
Comment by Lily | November 1, 2011