Sweet Cakes: Tapioca Cakes with Shredded Coconut

Every once in a while, well almost every month, my

kids and I have the sudden craving for Malaysian

sweet cakes which is also known as “kuih”.

If we happened to drive past a few roadside snack

stalls, my kids would asked dad to stop the car in

order to buy those mouth watering sweet cakes for

teatime snack.

One of our favorite Malaysian sweet cakes is Tapioca

Cakes with Shredded coconut.

There are various sweet cakes sold at the roadside

stalls, such as Kuih Bingkai (Cassava Cake), ondeh-

ondeh ( Glutunious rice ball with coconut & palm

sugar), Goreng Pisang ( Banana Fritters), Goreng

Keledek ( Tapioca Fritters). However, consuming too

much of fried fritters and sweet filling cakes are not

healthy at all.

Hence, steamed tapioca cakes with loaded of

shredded coconut is better and filling too.

How to prepare

Frankly speaking, to make sweet cakes is time

consuming and lots of patience with the initial

preparation steps.

However, Tapioca cakes with shredded coconut is

easy to prepare because you don’t need to deep dry

them. Just boil the pieces of tapioca, fill up sufficient

water to cover up them and boil until they turn soft.

Next, prepare the palm sugar, boil with water until

the sugar is diluted. This will help the shredded

coconut to coat onto the tapioca pieces and taste

delicious, much better than castor sugar.

If you do not plan to consume the whole tube of

tapioca, cut into half, just boil the sufficient amount

of tapioca according to your consumption.

Boiled tapioca does not taste delicious the next day.

It is best to consume on the same day itself, better

still, the first hour when it is freshly made with the

shredded coconut.

Remember shredded coconut taste sour the next

day too. Unless you use pre-packed coconut shreds

that is lack of the natural sweetness.

Tapioca Cakes with Shredded Coconut Recipe

Ingredients

1 large tapioca-peeled and sliced into thick slices

250g palm sugar or brown sugar

250ml  water

1 fresh grated coconut ( for natural sweetness)

Method of making Tapioca Cakes

Cut the tapioca into thick slices.

Place them into a pot of water, fill up with sufficient

water to cover the tapioca pieces.

Bring to boil.

Once cooked, drain but keep the tapioca in the pot.

Return the pot to the gas stove.

Cook until the tapioca almost dry, under low heat.

Remove any fibrous bits from the tapioca.

Mix palm sugar with water, bring to boil until

diluted.

Allow to cool.

Gradually, pour the palm sugar syrup over the

tapioca pieces and mix well.

Use a chopstick to pick up each tapioca, coat it well

with freshly grated coconut shreds.

Make sure both sides are coated well.

Serve warm with hot or cold beverages.

Tips:

Do not coat all the tapioca slices with grated

coconut.

Coat the amount of slices you want to consume

only.

Otherwise, the coconut will turn sourish if not eaten

immediately.

You can also chill the grated coconut in the fridge to

keep it fresh but you need to consume it on the

same day.

A very filling sweet snack if you plan to skip off

lunch!

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