Kuih Talam Ubi Kayu (Tapioca Tray Cake)

I bought a couple of packets of frozen grated tapioca last week. At first, I was thinking of making the baked tapioca cake but I doubt my kids will like them. So, I decided to make tapioca tray cake instead. They were delicious. Not too sweet and I like the coconut layer too, with a touch of saltiness.

Kuih Talam Ubi Kayu (Tapioca Tray Cake)

Ingredients

Bottom Layer

800 g Frozen Grated Tapioca, thawed and drained

200 g Gula Melaka or Palm Sugar

1 cup of Water

Top Layer

1 tin (400 ml) of Coconut Milk

50 ml of Water

3/4 tsp Sea Salt

50 g Rice Flour

30 g Corn Flour

Method

Bottom Layer: In a saucepan, combine the palm sugar and water. Cook until all the sugar dissolves. Then strain and let it cool.

Combine the tapioca and palm sugar syrup and stir well. Pour them into a tray and steam on high heat for about 20 minutes.

Top Layer: Combine the coconut milk, water, sea salt, rice flour and corn flour. Mix well and strain the mixtures.

When the bottom layer is cooked, blot off any excess moisture on top of the surface. Then pour the coconut mixture on top of the tapioca layer. Steam on a high heat for another 15 to 20 minutes.

Remove the tapioca tray cake from the steamer and leave it to cool before cutting it into smaller pieces.