Southeast Asian Tapioca Pudding 2

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Requested by Corinne Lee | Submitted by Sweetgal

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. You can also buy tapioca pearls in most Asian food shops.

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. What we have here is one with a coconut milk top layer.

Ingredients - Bottom layer (brown layer):

• 1 kg fresh cassava root (ubi kayu in Malay), rinsed, peeled, and cut into small chunks
• 2 cups water
• 1 1/2 cups of brown sugar (melted and filtered) or,
1 1/2 cups of crushed palm sugar (Gula Melaka), melted and filtered

Ingredients - Top layer (white layer):

• 1 1/2 cups rice flour
• 4-5 cups coconut cream/milk (1 coconut)
• 1/2 teaspoon sea salt

Preparation:

Place tapioca (cassava root) chunks into a blender with water. Blend it, strain, and dispose of liquid.
Mix the blended tapioca with the melted brown sugar syrup.
Line a 20cm cake tray with some vegetable oil or vegetable spread.
Pour the tapioca-syrup mixture into the tin, and steam it for about 30 minutes, or till it is cooked.
Whilst waiting for the lower layer to cook, mix rice flour, coconut milk, and sea salt in a large bowl, and filter the mixture.
Pour the mixture into a small saucepan and cook it over medium heat for about 5 minutes. Stir constantly and do not over boil.
Once the lower layer is cooked, slowly scratch and roughen the surface with a fork.
Pour the coconut milk mixture over it, and steam it for about another 20 minutes.
Leave the cake to cool completely before cutting it into desired serving size.

Versatility Note:

The sugar used in this recipe has been modified to suit a healthier measure. If you do have a very sweet tooth, feel free to readjust the amount to suit your taste buds.
Every family may have a different way of cooking this dessert. Some may even mix all ingredients together and steam it all at once.
This recipe is catered for those who have a large steamer (most Asians will have a large steamer at home). If you don't own one or cannot get access to one, then you could reduce the amount of each ingredient by half.

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