1 kg grated tapioca (net weight)
250 gm sugar
40gm melted butter
1/4 tsp salt
2 eggs lightly beaten
300g thick coconut milk (santan)
150 g water
1. Line a 7 x 7 inch baking tray with non stick baking paper and lightly grease all the sides.
2. Skin tapioca, remove the hard vein in the middle and grate it finely. Squeeze out the juice from the grated tapioca. Set the tapioca aside and leave the juice to set for 10 minutes or until the tapioca flour has sunk to the bottom of the bowl, leaving a clear liquid layer on the top. Pour the clear liquid into a measuring jug; take note of the quantity and replace with same amount of water. The liquid from the tapioca may leave a bitter taste to your cake hence the need to replace with water. Mix the residue (which is the flour) with the clean water and add back into the grated tapioca.
3. Dissolve sugar with 150gm water. Add to the grated tapioca together with the lightly beaten eggs, coconut milk (Santan), melted butter and salt. Mix well.
4.Pour into prepared tray and baked at 190 degree C for 1 1/2 hrs or until the top is nicely dark golden brown.
5. Leave it to cool completely before slicing with a plastic knife. If plastic knife is not available, wet your knife before cutting. Make sure cake is really cool or it will be too soft to cut.