Ingredients:
500 grms finely grated tapioca
110 grms sugar or 1 cup
200 ml thick coconut milk , 1 tbs for glazing
1 lightly beaten egg (optional)
20 grms of butter
Pinch of salt
Method:
Preheat oven at 375 F
Grease a 6”x 6” square cake tin.
Take the grated tapioca in a muslin cloth.
Squeeze the tapioca, collecting the juice in a small bowl.
Leave the juice undisturbed for 10 minutes.
Then carefully pour off, discarding the liquid on the top,
And retaining the tapioca starch at the bottom of the bowl.
Combine the grated tapioca, tapioca starch, sugar, coconut milk,
Beaten egg, salt and butter.
Pour the tapioca cake mixture into the tin.
Level the top with a spoon . glaze the top with 1 tbs of coconut milk.
Bake in the oven for about 40 minutes or until golden.
Cool before cutting in squares.
Note: these slices will come out well without eggs.
Eggs are only for added taste.
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