5fresh or frozen pandan leaveswashed and tied into knots
Instructions
Using a large mixing bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, 220ml (0.91 cup US) of coconut cream, salt, vanilla extract and pandan leave, mix and stir thoroughly. Let the mixture infuse for about 30 minutes.
Grease a non-stick 8 inch square cake pan and line the pan with baking paper. Then remove the pandan leaves and pour the cake mixture into the pan.
Preheat fan-forced oven to 160C or 320F.
Bake in the preheated oven for 50 minutes.
Remove the baking pan and lightly glaze the top of the cake with 50ml (0.21 cup US) of coconut cream and return to the oven and bake for additional 30 minutes or until the top of the cake browns.
Remove from oven and let the cake cool completely before slicing with a greased knife.
1. Frozen tapioca (cassava) and fresh or frozen pandan leaves can be purchased from Asian groceries stores.2. Use a food processor with shredding disc for quick and easy shredding of tapioca tubes.
Nutrition Facts
Tapioca Cake
Serving Size
1 slice
Amount per Serving
Calories
168.77
% Daily Value*
Fat
6.33
g
10
%
Saturated Fat
4.44
g
28
%
Polyunsaturated Fat
0.23
g
Monounsaturated Fat
1.28
g
Sodium
37.16
mg
2
%
Potassium
181.15
mg
5
%
Carbohydrates
27.73
g
9
%
Fiber
1.2
g
5
%
Sugar
6.89
g
8
%
Protein
1.18
g
2
%
Vitamin A
6.5
IU
0
%
Vitamin C
10.68
mg
13
%
Calcium
9.64
mg
1
%
Iron
0.48
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.