Baked Spicy Tapioca Kuih

Ingredients 

150 gm White Tapioca (grated)

20 gm Plain Flour

20 gm Tapioca Flour

2 Eggs

300 ml Concentrated Coconut Milk

300 ml Water

50 gm Butter

50 gm Shallots (sliced)

50 gm Dried Shrimps (soaked)

3 fresh Red Chillies (diced)

1 stalk Spring Onion (diced)

Seasoning:

2 1/2 tsp Salt

2 1/2 Tbsp Soy Sauce

1 tsp Sugar

1 tsp Pepper

1/2 tsp MSG

1/2 Tbsp Curry Poweder

1 tsp Chili Powder

Method

1. Line the baking tin with banana leaf (if possible)
2. Combine flour, tapioca flour, eggs, coconut milk and water together. Strain through a sieve and mix with grated tapioca
3. Heat a wok with 3 Tbsp of oil. Saute shallots, dried shrimps till aromatic. Add in red chillies, spring onions, butter and seasoning. Add in Item 2. 
4. Pour to a tin of 9 inches Square. Bake at 180 C for 40-45 mins till golden.
5. Cool for a couple of hours before slicing.