Rose’s Kitchenette

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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January 26th, 2007 Posted by rose | Desserts and Snacks | one comment