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home > recipes > cakes > malaysian tapioca cake
25g/2oz Butter 750g/27oz Grated Tapioca Root 350g/12oz Sugar 1 tsp salt 960 mL/32 fl. oz. coconut milk 1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow rectangular baking tin with some of the butter. 2. Place the remaining ingredients in a large mixing bowl, mix well then pour into the prepared baking tray, spreading evenly. 3. Brush the surface with a little butter and bake for 2 hours. If the surface starts browning too much, cover with a loose piece of aluminium foil for the remainder of the cooking time and uncover for the last 15 minutes. 4. Allow to cool completely before cutting into squares.

Malaysian Tapioca Cake


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keyword: malaysian
keyword: tapioca
ethnicity: australian/south pacific
recipes for cakes
recipes by rcoen
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(posted October 11, 2006)

25g/2oz
Butter
750g/27oz Grated Tapioca Root
350g/12oz
Sugar
1 tsp
salt
960 mL/32 fl. oz.
coconut milk

1. Preheat the oven to 180C, 350F, Gas Mark 4 and
grease a shallow rectangular baking tin with some of the butter.

2. Place the remaining ingredients in a large mixing bowl, mix well then pour into the prepared
baking tray, spreading evenly.

3.
Brush the surface with a little butter and bake for 2 hours. If the surface starts browning too much, cover with a loose piece of aluminium foil for the remainder of the cooking time and uncover for the last 15 minutes.

4. Allow to cool completely before cutting into squares.


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