I have many back dated post for my this blog. Its hard to maintain few blogs at a time now. Even my cooking and baking is getting less unless something strike me that day to bake. Tried making Kuih Bingka Ubi Kayu or in Cantonese we called ” Mok Shue Kou”. I’ve lots of tapioca that I bought during my trip to Tg Sepat. I have a very bad habit of impulse purchase that is what Dearie Suki always mentioned to his friends. He quoted “My wife loves to buy a lot as though she needs to feed a football team”. Hahaha… maybe it is inherited from my Dad.
This is the first time making this kuih. I love this kuih but usually will just buy from the stall. Called up my Ah Kor and get the recipe from her. As usual her recipe is agak-agak. Final results, I am not too happy. How come my tapioca cake is not yellow enough? Is it there are many types of tapioca? Or those sell at the kuih stalls add some yellow colouring to it?
Ingredients:
1 kg tapioca, shredded or blended ( you can take to the Ah Neh’s shop and get him to shred for you using the coconut shredder machine )
500ml coconut milk ( I substitute 250ml with evaporated milk )
200gm sugar
A pinch of salt
Method :
1. Pre-heat the oven and greased a square baking pan.
2. Mix all the ingredient in a big bowl. Then transfer to the greased square baking pan.
3. Bake for 1 hour or till cook.
4. Once cool, cut into small pieces.
