Tapioca Dessert with Coconut Topping

Sau Lan went back home town (RAUB) and brought back this big tapioca which weight more than 6kg. Her hometown is famous for durian where I got my supply of durian (D24 and IOI) to make durian soufflé. Her hometown is also the intake to Gunung Benom which we will be climbing in the month of June 2010.

This huge tapioca is more than enough for this recipe. Have a few more tapioca kuid recipe and will post them later.

Get all the following ingredients ready:

1 kg tapioca
100g castor sugar
½ tsp salt

Topping
(A)
150g Gula Melaka (chopped into pieces)
30g sugar
100ml water
3pcs pandan leaves

(B)
1 grated coconut
½ tsp salt
2 tsp corn flour


Method
1. Peel tapioca, wash and cut into chunk. Steam 45 minutes until very soft.

2. Remove and put into a big mixing bowl. Add the Castor sugar and salt and mash the tapioca while it is still hot. Mash the tapioca till fine and sugar dissolved.

3. Line a 22cm (9") square tin with banana leaves. Pour in tapioca mixture and press until very firm and level the top.

4. For topping: Put ingredients (A) into a saucepan, stir and cook until gula melaka dissolve and add in ingredient (B) , stir and cook till dry.

5. Pour the topping on top of the tapioca and press lightly to level the topping. Leave to cool.



6. Cut into bite-sized and serve as snack or desserts.




Have fun and be happy! ♥