Baked Tapioca Kueh
Here's an apology before I go on.. The photos this time round aren't good. (Not that I am a good food photographer to start with) I was too excited when I saw those gnarled tubers when my parents came back from the market. I HAD BEEN WAITING TO MAKE THESE!
That's the perk about growing up in Singapore. You grow up with kueh and a dizzy assortment of food from all ethnic groups.
And I am just so in love with kueh.
Like I said, photography's not good here. I was simply too amazed at the taste. :)
It has little ingredients, but I strongly suggest you make it with someone. Preferably, someone you love. Like your dad.
From Malaysian Cakes and Desserts, with slight changes
Baked Tapioca Cake Serves 6-8
1kg (2lb) tapioca roots
1 cup granulated sugar
1/2 plus 1/3 cups coconut cream mixed with 1/2 plus 1/3 cups water
1 egg, beaten
pinch of salt
First rinse the roots to remove any sand and grit. Cut them roughly into 2 1/2 inch lengths. Make a shallow cut lengthwise to remove the skin.
Finely grate the tapioca but avoid the tough fibre running down the centre. At this point you could enlist the help of someone to pick through the grated tapioca to remove any bark present within the roots. Weigh the grated tapioca. You should get 800 cups or 800g.
To rid the tapioca of its bitter juices, squeeze it in a muslin cloth or press in a sieve, collecting the juice in a bowl. Let in stand undisturbed for 10-15 minutes, then pour off the liquid on top carefully. What will be left would be the tapioca starch.
Combine the coconut cream mixture, egg, sugar and salt together. Next, add the tapioca starch and grated tapioca.
Preheat the oven to 200 degrees Celsius.
Lightly brush the inside of a shallow round or square cake pan roughly 7- inch across. (If you don't have this, a brownie pan would do but adjust the time accordingly) with oil or butter. Pour the mixture into the pan.
Level the top and bake in a preheated oven for about 40 minutes, until golden brown.
Cool before cutting into squares.