| INGREDIENTS (make one 8 inches round pan): |
| 1. 1kg shredded fresh tapioca |
| 2. 400ml coconut cream |
| 3. 135g sugar |
| 4. 3 pandan leaves (tear thinly and tie into a knot) |
| 5. 2 large eggs |
| 6. 25g butter (melted) |
| OPTIONAL: banana leave to line the baking pan |
| METHODS: |
| 1. In a pot, place the coconut cream, pandan leaves and sugar. |
| 2. Simmer them over low heat, stirring occasionally to dissolve the sugar. |
| 3. Set it aside to cool down to room temperature. Remove the pandan leaves. |
| 4. When the coconut cream mixture cool down, add in grated tapioca, egg and butter. Mix well. |
| 5. Pour them into a baking pan that is lined with banana leaves. If not using banana leaves, grease the baking pan with melted butter. |
| 5. Preheat oven to 190 degree Celcius. |
| 6. Bake for 1 hour and 30 minutes or when the top turn golden brown colour. |
| 7. Remove from oven and let the cake cool down before cutting them. |
| 8. Enjoy! |
PHOTOS (for illustration only):
