- Line and grease a 23x23cm square baking tin with banana leaves or baking paper.
- Preheat oven to 180°C
- Cut the tapioca into half or three potions with a sharp knife. Peel the skin and cut into 1-inch pieces.
Discarding the hard and fibrous parts
- Place half of the tapioca (500g) pieces into the mixing jar to grate then transfer to a large bowl.
Settings: Timer: 10 Seconds / Speed: 8
- Repeat for the other half (500g) and transfer to the large bowl. Set-asides.
- Rinse and clean the mixing jar.
- Add the butter to melt.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature : 60°C
- Add water , sugar and tied pandan leaves to cook.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature : 110°C
- Remove the pandan leaves.
- Combine the coconut cream , eggs , salt and vanilla extract into a bowl to mix.
- Add the grated tapioca and coconut cream mixture into the mixing jar to mix.
Settings: Timer: 1 Minutes / Speed: 3
- Transfer the batter into the prepared baking tin.
- Bake for 180°C for 1 hour and 20 minutes.
- Increase the oven temperature to 240°C to bake for 5 minutes until golden brown on the topping. Do not over-bake or else cake comes out dry.
Photo shown the tapioca cake baked without increasing the oven temperature and time. As resulted the cake topping is not golden brown.
- Unmould and leave the tapioca cake to cool for about 40 minutes.
- Grease the knife and cut the tapioca cake into rectangular pieces
0 servings