500g tapioca, shredded
180g sugar (too sweet for me, can reduce to 150g)
120ml coconut milk
1 egg
50g melted butter
1/4 tsp salt
1/2 tsp vanilla essece
** Can include 1 or 2 tablespoonfuls of custard powder so that
the texture won't be too sticky like mine
Method:
1. Peel and wash tapioca. Then shred it. Place the shredded tapioca in a pot of water to let the powdery texture saturated. Remove shredded tapioca, leaving the powdery residule in the pot, throw away the water.
2. Steam the shredded tapioca for 10 mins.
3. Mix all ingredients together, include the powdery residule, till well combined.
4. Baked in preheated oven in a greased tin at 190*C for 45 mins.
5. Remove from oven and let it cool completely before cutting.
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