Thursday, September 22, 2016

烤木薯糕 Baked Tapioca Cake

I have tried many versions of kueh bengka ubi (baked tapioca cake) and this is the most satisfying recipe which you can easily retrieve from Kitchen Tigress. Her recipes are all very very good and fail proof.
经过多次的尝试,这道烤木薯糕的食谱是我最满意以及容易从Kitchen Tigress 的博客上找到的好食谱。她的所有食谱都非常有效而且成功效率高,很受好评。

For this recipe, I have reduced the sugar from the original 300g to 200g and still think that the sweetness could be further reduced another 20g as the baked cake is still too sweet for my palette. 

With the sugar reduction in this recipe, the top didn't come out as golden brown as her recipe. I reckon the browning of the top relies on the high sugar content to create a caramelize effect. Nevertheless, I am extremely pleased with the aromatic cake with its 'melt in the mouth' texture.

Baked Tapioca Cake  
Recipe adapted from Kitchen Tigress
(Recipe for a 22 cm square baking pan)

Ingredients 材料

2 Large Eggs 鸡蛋(大)
200g Sugar 砂糖
1 Tsp Sea Salt 海盐
950g Tapioca 木薯 (grated搅碎)
5 pandan leaves 班兰叶
300ml Thick Coconut milk 浓椰浆
190 ml water 清水

Method 做法

Preheat oven to 170°C.


Line the base and sides of a 22cm square baking pan with parchment paper.

Rinse and drain pandan leaves. Set aside.

In a food processor, blend tapioca into fine coarse bits. Set aside.

Combine thick coconut milk and water till incorporated. Set aside.

In a mixing bowl, add eggs, sugar and salt. Stir to combine.

Add grated tapioca and mix till combined.

Add pandan leaves into the tapioca mixture. Use hand to knead and crush in the pandan leaves into the mixture.

Discard pandan leaves.  Stir in coconut milk and water mixture till incorporated.

Transfer tapioca coconut milk mixture into prepared baking pan.

Bake in a preheated oven at 170C degrees for 75 mins until fully cooked and the top turns golden brown.

Allow the cake to cool on cooling rack for 40 mins before removing the pan.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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