Tapioca is a very common ingredient used for making dessert in Asia, especially Southeast Asia. This pudding or cake is made from fresh cassava root (where tapioca flour or tapioca pearl is processed from), steamed and not baked, and it can be served cool with tea or coffee, as an afternoon treat or dessert after dinner. You can buy cassava root from the local market or the vegetable farm.

This recipe has been requested by a user, and we sought two variants. You can take a look at a different way of making Tapioca Pudding.

Ingredients:

• 500 gm fresh cassava root (ubi kayu in Malay)
• 150 gm Gula Melaka (Gula Melaka in English is palm sugar. It is widely used in many Southeast Asian desserts, as a substitute to sugar for traditional cakes and beverages.)
• 50 gm brown sugar
• 150 ml water
• 200 ml thick coconut milk/cream (or grate and squeeze from 1 fresh coconut)
• 40 gm wholemeal rice flour
• A pinch of ground coarse sea salt to taste

Preparation:

1. Peel the cassava root, grate it into fine pulps and squeeze dry.
2. Finely crush the Gula Melaka (palm sugar), cook it over low heat in the water with the brown sugar. Stir well till it is all dissolved, then strain and leave to cool off.
3. Mix the palm sugar syrup with the tapioca (cassava root) pulp, rice flour, coconut milk, and sea salt.
4. Pour the mixture into a 20 cm pre-greased cake tray, and steam it for about 30 minutes.

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