Freshly Baked Tapioca Cake香烤木薯糕

I bought a small tapioca yesterday as I wanted to try baking a tapioca cake. I got all the ingredients ready and baked this cake. Taste wise is alright, the top of the cake is crispy, very nice. But a little too sweet for me. However, it is the texture that troubled me. Not firm at all, too sticky. I guess the recipe did not include any flour which caused this problem. Next time round I would add a few tablespoonfuls of flour or even custard powder to see will this problem occur again. Anyway, here are the pics :-)

500g tapioca, shredded
180g sugar (too sweet for me, can reduce to 150g)
120ml coconut milk
1 egg
50g melted butter
1/4 tsp salt
1/2 tsp vanilla essece
** Can include 1 or 2 tablespoonfuls of custard powder so that
the texture won't be too sticky like mine

1. Peel and wash tapioca. Then shred it. Place the shredded tapioca in a pot of water to let the powdery texture saturated. Remove shredded tapioca, leaving the powdery residule in the pot, throw away the water.
2. Steam the shredded tapioca for 10 mins.
3. Mix all ingredients together, include the powdery residule, till well combined.
4. Baked in preheated oven in a greased tin at 190*C for 45 mins.
5. Remove from oven and let it cool completely before cutting.

************************************************************************************* As baking this cake is quite "ley chey" (means troublesome in Malay), I did not have my proper dinner. Instead, I popped 5 steamed black sesame buns down my stomach.

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