Tapioca cake with coconut topping

Ingredients

Ingredients:

• 600 g Tapioca (600g weighs without skin)
• 70 g Caster Sugar
• 1/2 teaspoon Fine Salt
• 90 ml Fresh and Thick Coconut Milk

Topping:(Mix well)

• 1/2 piece. Grated Coconut
• 1/4 teaspoon Fine Salt

You may like

Coconut balls - brigadeiros with coconut

Preparation

• Pre-heat steamer. Line a square baking tin(7"x 7"x 1") with a sheet of aluminium foil. Wash clean tapioca, cut it into 2 inches in length, peel of the skin.
• Steam at high heat until soft. Use chopstick or fork as a tester, if the tester can pierce through the tapioca, that shows that the tapioca is cooked.
• Remove the root from the core. Transfer the hot tapioca into the electric mixing bowl, use "K" to beat the tapioca until becomes smooth texture. Use a spatula to mix the smashed tapioca and form into a soft dough.
• Transfer the tapioca dough into the baking tin, use a kueh lapis presser to gradually spread and press firmly on the aluminium foil. Pour in the coconut topping, again use the kueh lapis presser to press the coconut firmly on the tapioca cake. To serve immediately or keep refrigerated to serve cool.
  
• Cut tapioca into 2 inches in length, peel off the skin with a knife. Steam them until soft. Use chopstick or fork to test the tapioca. Remove the root from the core.
• Transfer the hot tapioca into an electric mixing bowl. Pour in fresh coconut milk. Pour in caster sugar. Mix in fine salt. Beat at medium speed. You can also cover it with the electric mixing bowl cover. Beat to form a soft dough.
• Transfer tapioca dough into the square tin, use a kueh lapis presser to press it firmly on the tapioca cake to make a smooth surface. The cake becomes smooth and firmed. Mix fine salt into the grated coconut and mix thoroughly. Pour the coconut onto the tapioca cake. Again press it firmly on the coconut. Cut to desired size and serve immediately or keep refrigerated to serve cool.