#tapioca

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Recipe - This fragrant and flavourful Southeast Asian delight – Baked Tapioca Cake or Kuih Bingka Ubi Kayu is sure to capture your heart! Ingredients (More recipes in profile, cup measurements in blog) - Approx 400g of Fresh Tapioca (approx 500g – 600g before removing skin etc) - 1 Large Egg, approx 60g including weigh of shell - 230ml Coconut Milk - 180g of White Sugar - 15 ml of Flavourless Vegetable Oil (e.g. Canola) - 7.5g of Flour Instructions 1. Grate the Tapioca finely, and mash if needed, until almost paste-like. I chopped the tapioca into small cubes and used a food processor to help me in this. 2. Then, transfer the tapioca to a bowl and add in the egg, coconut milk, sugar, oil and flour. Mix together until of a single consistency, it will be slightly clumpy. 3. Next, transfer to your baking tray (7 or 8 in square, or 8 in round) lined with parchment paper and tap against the counter a few times to dislodge excess air bubbles. 4. Bake at 180C for 1h 5 mins – 1 h 10 mins or until nicely golden brown. If it is not sufficiently brown, turn it to just top heat for the final 5 – 10 minutes. 5. Set aside 30 minutes once it’s done before slicing. 6. Serve and enjoy! Storage Best eaten fresh and can be stored in airtight container for up to 2 days. If you intend to keep them longer, store them in the refrigerator early on! Will harden slightly when refrigerated, so do take it out 30 minutes before serving. #sgfoodie #kuih #tapioca #easyrecipes #southeastasia #southeastasianfood #homemade #handmade #kuihtradisional

Bakeomaniac

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