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600 g coarsely-grated cassava (tapioca)
2 Grade A eggs, lightly beaten
2 tablespoons butter
100g sugar
¼ teaspoon salt
1 tablespoons tapioca flour
250 g thick coconut milk
Topping A:
250 g condensed milk
1 tablespoon flour
1 Grade A egg yolk, beaten
Topping B:
½ cup brown sugar
½ cup thick coconut milk
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Method:
Combine the pudding ingredients and stir
to mix well. Pour mixture into a foil-lined 20 cm (8 in) pan and
bake in the preheated oven for 35 to 40 minutes,
or until the mixture is almost firm. Top the pudding with either
Topping A or Topping B. For Topping A, mix the condensed milk
and flour in a pot. Cook, stirring continuously over medium
heat, until mixture is thick. Lower heat and mix a small amount
of the mixture with the beaten yolk and add this to the simmering
condensed milk-and-flour mixture. Cook for another 2 minutes
before pouring onto the cassava pudding. Grill over high heat to
brown the top (about 5 minutes). For Topping B, mix the brown
sugar and coconut milk. Pour mixture onto the baked cassava
pudding and bake for another 25 minutes.
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