IMG_9644.JPG

The haze may have receded somewhat…but there’s still a slight “murkiness” in the air. And with the somewhat cleared sky, the sizzling hot sun now comes bearing down on us. Other than mask, I recommend sun block to be applied too…errr, no mood to go outdoor? How about hogging the kitchen? Nothing beats trying an easy dessert-making session to break the boredom, build family bonding….and enjoy the delicious fruit of your labour.

I would like bring your attention to Steamed Tapioca Cake (double layer type) Try it, you will not regret .

Ingredients:

  • 700g Grated Tapioca
  • 200g Refined sugar
  • 2 table spoons Tapioca Flour (sifted)
  • 250ml Coconut milk
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • 2-3 (each) of teaspoon Pandan Colouring Essence, yellow and green colour
  • Pandan leaves (1 bunch, shredded and squeezed for the green pandan juice)
  • 100gm grated coconut

Steps:
1. Grease a 7″ non-stick baking tin.
2. Combine grated tapioca with refined sugar and mix well.
3. Add tapioca flour, water, salt and eggs then mix well. Separate into 2 equal portions – 1 portion with green colouring, pandan juice and essence. Another portion – with yellow colouring.
4. Next pour the mixture (with yellow colouring) into the baking tin, place in the steamer and steam over high heat for 15 minutes (till half-cooked) then removed.
5. Spread green portion and spread it over the half-cooked yellow tapioca mixture.
6. Return baking tin to steamer and steam for about 30 minutes till cooked through.
7. Remove and let it cool then cut into bite-size pieces. Drizzle shredded coconut generously on top before serving.

b2ap3_thumbnail_IMG_9603.JPG

1) Gather all ingredients in place.

 

b2ap3_thumbnail_IMG_9604.JPG

2) Remove the tapioca skin, remove all thick fibrous “veins”…

 

b2ap3_thumbnail_IMG_9608.JPG

3) Grate the tapioca using the fine hole side in the mandolin… (careful with your fingers)

 

b2ap3_thumbnail_IMG_9612.JPG

4) The grated tapioca should be soft and moist to touch

 

b2ap3_thumbnail_IMG_9610.JPG

5) Grind the pandan leaves in the blender with a bit of water.

 

b2ap3_thumbnail_IMG_9617.JPG

6) Drain and squeeze the prepared pandan leaves through a sieve. Set aside.

 

b2ap3_thumbnail_IMG_9623.JPG

7) Mix all ingredients – tapioca flour, sugar, eggs, grated tapioca, salt.

 

b2ap3_thumbnail_IMG_9628.JPG

8) Mix and stir thoroughly…

 

b2ap3_thumbnail_IMG_9630.JPG

9) Separate the mixture into 2 portion…1 added with green colouring, pandan juice & essence. The other portion with yellow colouring.

 

b2ap3_thumbnail_IMG_9631.JPG

10) Steam the yellow portion over high heat for 15min.

 

b2ap3_thumbnail_IMG_9632.JPG

11) Over the half-cooked yellow portion, spread the green portion evenly…

 

b2ap3_thumbnail_IMG_9634.JPG

12) The spread portion should look like this…no worries if the mixture looked “rough”… once cooked, it will be smooth and soft 🙂

 

b2ap3_thumbnail_IMG_9636.JPG

13) Let the steamed tapioca cake cool…turn over the cake on a cutting board….cut to bite size pieces.

 

b2ap3_thumbnail_IMG_9638.JPG

14) Viola ! there you go ! your own self-cooked steamed tapioca cake…drizzle the grated coconut  generously before serving…. Yummy! Haze? what haze ? …. have a great time (^__^)//