Finally, we get to harvest them and this time, I was diligent enough to write down the planting date. You see it takes 8 mths for the tapioca to be ready.
I actually did a Thai version but had some accident and needed to bin it before I can take a photo.
This Pan fried Tapioca kueh 煎木薯糕 is delicious! Thanks to mom for the suggestion.
Learning experience:
The texture is just what I like. Not too soft nor too hard. Initially hubby said the sweetness is not there but after the kueh cool completely, it is just right.
I also remove partial tapioca puree as I wanted it to have some bites to it.
What you need:
540g tapioca, peeled, cut into chunks150g coconut cream (kara brand)120g sugar
Method:
Prepare steamer and grease a 5” square pan and lined with pandan leaves at the base.
Make sure tapioca has its inner stem removed before cutting into chunks.
Add tapioca into TM bowl. Turbo 3 sec. Remove 50g of the tapioca.
Add in coconut cream and sugar. 30 sec/sp 0 to 6.
Mix in the 50g of tapioca and pour batter into pan.Steam on med heat for 35 mins.
Let it cool completely before cutting.
Cut into desired size.
Heat up a wok with oil.
Pan fried until crispy and golden on the edge.
Serve immediately.
Enjoy!
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