TAPIOCA AND
COCONUT CAKE

Makes one 20-cm (8-in) square cake

This seems to be a variation of kueh bingka (page 138), made without eggs or flour. It is also steamed instead of baked and is hence suitable for those who do not have an oven at home. I enjoy it for its lighter texture and it can be served as dessert even after a substantial meal.

Grated skinned coconut 400 g (14⅓ oz)
Salt ¼ Tbsp
Water 250 ml (8 fl oz / 1 cup)
Palm sugar (gula melaka) 100 g (3½ oz)
Tapioca 1 kg (2 lb 3 oz)
Cooking oil 1 Tbsp

1.   Steam half the grated coconut. Leave to cool, then add salt and mix well.
Keep refrigerated until needed.

2.   Boil water with palm sugar, stirring until sugar is dissolved. Strain syrup.

3.   Peel tapioca and cut into 3-cm (1¼-in) pieces. Wash and drain, then steam
for 20 minutes. Remove from heat and mash immediately with remaining
uncooked grated coconut.

4.   Grease a 20-cm (8-in) square baking tin with oil. Spread mixture out in tin
and steam for 20 minutes. Remove from heat and leave to cool.

5.   Cut cake into diamond shapes. Coat with steamed grated coconut just
before serving.

140

EURASIAN HERITAGE

Cooking