Friday, October 14, 2011
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.
750g grated tapioca
(The tapioca which I bought is approximately 900g - peel and grated, pour grated tapioca into colander and set it aside to drain away excess liquid. Weigh 750g tapioca for use.)
260g demerara sugar/ light brown sugar
2tbsp melted butter
1 grated white coconut(about 400g)
1/4tsp yellow food colouring
1. Preheat oven at 180C.
2. Lined a 24cm by 17cm rectangle tin with banana leaf and grease with butter.
3. Add water into grated white coconut and squeeze out 320g of coconut milk.
4. Mix grated tapioca, coconut milk, sugar, melted butter, salt and yellow colouring together until well combined. (You can taste raw tapioca mixture to adjust sweetness.)
5. Pour into prepared tin.
6. Bake in a preheated oven for 40-45mins until crust is browned.
7. Leave kueh to cool in tin.
8. Remove kueh from tin, slice and serve.
Note: You don't have to follow the recipe to the dot. The important is that the tapioca batter should be wet, it should be of dropping consistence when you drop a spoon of batter. It should not be watery or dry. Each time when I baked this Kuih Bingka I will have to adjust the liquid according to the moisture of the grated tapioca.