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. 

我从她这道食谱里提议300克砂糖份量缩减至200克，结果尝试后便觉得糖份还可以再缩减多20克。

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.

由于糖份大量的减少，烧烤出来的木薯糕的表层并没原著般的焦金黄色。尽管如此，烧烤出来的木薯糕味道香浓，一旦送入口里即溶化，超好吃！

烤木薯糕 
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.

烤箱预热至170C度。

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

准备一个22cm方形烤模，烤模的底部及侧偏铺上已涂抹少许食油的烘焙纸。

Rinse and drain pandan leaves. Set aside.

班兰叶洗净沥干后搁置待用。

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

把木薯切块送入食物搅拌器搅碎。搁置待用。

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

将浓椰浆及清水一起混合，搁置待用。

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

把鸡蛋，砂糖和海盐一起混入搅拌盆，混匀。

Add grated tapioca and mix till combined.

再加木薯碎，搅匀。

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

又加班兰叶，然后用手将班兰叶搓入木薯混合糊内直到班兰汁融入木薯糊。

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

取出班兰叶然后丢掉。倒入椰浆水，拌匀。

Transfer tapioca coconut milk mixture into prepared baking pan.

把拌好的木薯糕糊转入模具。

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

送入已预热至170C度的烤箱烘烤75分钟，直到熟透及表层呈现金黄色即可。

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

将烤熟的木薯糕连模一起摆上铁架待凉40分钟后才脱模。

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

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