Peel and finely grate the tapioca and
then soak into water in a mixing bowl. Press out the juice and
remove the grated tapioca. Drain well and use later. Keep
the juice and water aside for about 30 minutes, until the tapioca
residue is sinking to the bottom. Then throw away the water on
top and keep the bottom liquid residue. Mix the liquid residue
with 60 ml coconut cream and 200 ml water. Set aside.
Combine the rest of the coconut cream and water with sugar, tapioca
flour, custard powder and the remaining ingredients for batter.
Cook over a low heat until hot, or until sugar completely dissolves.
Add in the liquid residue mixture carefully, stir well. Cook for
a further 3 minutes until it resembles a thick batter. Combine
batter with the reserved grated tapioca well. Then pour mixture
into a greased 21cm tray with lined baking paper. Bake in the
preheated oven for approximately 1 hour 15
minutes or until it turns golden brown and cooked through.
Remove and serve cooled.