This yummy Nonya kuih is very easy to make. Just mix and bake!
Ingredients:
- Grated tapioca 1 kg
- Butter 150g
- Raw (or white) sugar 150g
- Thick coconut milk 300ml
- 2 large eggs
- Vanilla essence 2 tsp
- Salt 1/2 tsp
- Pandan juice 45ml (optional)
Note: I have reduced the sugar in this recipe. After mixing together the ingredients, taste the batter and add more sugar if you prefer a sweeter cake.
Instructions:
If you are grating the tapioca yourself, peel and grate finely to the consistency in the pic below.For convenience, we bought grated tapioca from the coconut seller in the wet market.
(Optional) Prepare pandan juice by grinding 150g of pandan leaves with 1/2 cup of water, in a blender or food processor. Put the pandan pulp into a straining bag and squeeze to obtain juice.
Preheat oven to 200 deg C.
Mix all the ingredients in a large bowl and stir until well-blended.
Pour mixture into a 9 inch round baking tin.
Bake for 45 mins to an hour, until cake is golden brown on top.
Cool before slicing.
Variation: Tapioca Pancakes
You can also make tapioca pancakes using the same recipe.
Simply add to the batter another 45ml of concentrated pandan juice. If you prefer a greener pancake, you can add a little more juice but do not dilute batter too much. If you don't have pandan juice, use a few drops of green food colouring.
Place a lightly oiled nonstick pan on medium heat.
To make one pancake, pour 1/4 cup of batter into the pan and level batter with the round side of a spoon.
Cook until pancake is brown on one side, then turn and brown the other side.
