KUE UBI TALAM (TRAY TAPIOCA CAKE)

KUE UBI TALAM (TRAY TAPIOCA CAKE)

(picture from : dapur-tati)

Material

Bottom Layer

800 g Frozen Grated Tapioca, thawed and drained
200 g Gula Melaka or Palm Sugar
1 cup of Water

Top Layer

1 tin (400 ml) of Coconut Milk
50 ml of Water
3/4 tsp Sea Salt
50 g Rice Flour
30 g Corn Flour

How to make

Bottom Layer: In a saucepan, combine the palm sugar and water. Cook until all the sugar dissolves. Then strain and let it cool.
Combine the tapioca and palm sugar syrup and stir well. Pour them into a tray and steam on high heat for about 20 minutes.

Top Layer: Combine the coconut milk, water, sea salt, rice flour and corn flour. Mix well and strain the mixtures.
When the bottom layer is cooked, blot off any excess moisture on top of the surface. Then pour the coconut mixture on top of the tapioca layer. Steam on a high heat for another 15 to 20 minutes.

Remove the tapioca tray cake from the steamer and leave it to cool before cutting it into smaller pieces.

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