Directions

To Prep

1. Line a 23×5 cm square cake tin with banana leaves, and grease the surface making sure is the right side up (shiny side is right side up). If banana leaves are unavailable, they can be replaced with baking paper. Preheat oven to 180°C.
2. Peel the tapioca and grate finely. Place the grated tapioca in a strainer over a bowl. Leave for 30 minutes to allow juices to drain into the bowl.
3. Discard the liquid in the bowl slowly. Take care to leave behind the tapioca starch at the bottom of bowl.
4. Put the strained, grated tapioca into a large mixing bowl. Then add the tapioca starch from the previous step. Add sugar, beaten eggs and salt. Mix the ingredients thoroughly until the sugar has dissolved.
5. Add the pandan leaves to the mixture. Knead, squeeze and twist pandan leaves in mixture. This is to release the oils from the leaves into the mixture.
6. Next, pour in the coconut milk and water and mix thoroughly. Remove the pandan leaves from the batter.
7. Pour the batter into the cake tin and make sure the batter is evenly mixed. Smooth the top layer of the cake.

To Cook

1. Bake in preheated oven for 1 hour or until top is golden brown. Make sure not to over bake the cake, otherwise the cake will be dry and tough.
2. Remove cake from oven and cool on wire rack for 30 minutes. Remove the cake from the cake tin and leave the cake on wire rack to cool completely.
3. The tapioca cake is quite sticky, so use an oiled knife to cut the tapioca cake. Serve at room temperature.