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Ba bin (baked tapioca cake)

epicure 2 September 2014
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Vegetarian-friendly
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A delightful end to any Thai-inspired meal, these baked tapioca cakes are great for entertaining or to satisfy the occasional afternoon craving.

Serves: 6-8
Prep time: 10 minutes
Cook time: 30 minutes

300g palm sugar
100g granulated sugar
900g old tapioca, peeled, rinsed and grated
1 cup grated coconut
300ml coconut cream

  • Preheat oven to 190°C.
  • Combine palm sugar and granulated sugar together in a small saucepot with ½ cup water. Bring to a boil and stir until the sugars have melted, then set aside to cool.
  • In a mixing bowl, add grated tapioca and coconut. Stir in the coconut cream and melted sugar. Using your hand, mix the ingredients well and remove any tough, stray tapioca fibres.
  • Grease and line a 6 X 6 inch baking tin with baking paper. Pour the tapioca mixture in, smooth the top and bake for 20 minutes.
  • After 20 minutes, bring up the temperature to 230°C and bake for another 5 minutes or until the top of the cake turns golden brown.
  • Remove from oven, peel of the baking paper and let cool. Slice into squares and serve.
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