Baked Tapioca

 



Baked Ubi Kayu Recipe - Best Recipe

1800 gm freshly grated tapioca (to squeeze out 440 ml)

800 gm coconut milk

320 gm sugar (less from 400 gm) reduced to 280 

2 tsp fine salt

100 gm unsalted butter, softened

8 egg yolks - may reduce 

60 gm butter bits or grated Cheddar cheese


Method :

1. Squeeze liquid out of shredded Tapioca 

2. The liquid should be abt 440-560 gm, if less than 440 gm add water 80 gm water.

3. Combine tapioca juice, coconut milk, sugar, salt, butter, egg yolks into a pan. Boil over medium heat, stir continuously until thicken into cream like custard and pourable state.

4. Combine the tapioca pulps into the slightly cooled custard mixture, stir until no more lumps. 

5. Break some butter or cheese on top of the batter before baking.

Bake 180 C 40-50 mins


Notes :-

In 2025, the Tapioca from our Narawang land is a bit dry and starchy, so I have to add on water to squeezed pulps to make out 440 ml out of the Tapioca.

I add in 200 gm of Topiaco Powder and also 2 Tsp of Baking Powder. 

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