300g grated tapioca
100g grated coconut, skin removed
30g custard powder
30g wheat starch
200ml thick coconut milk
100ml water
1 egg yolk for glazing
Seasoning:
150g sugar
1/2 tsp salt
Method:
- Grease 7-inch square baking thin and line with greasefproof paper.
- Combine all ingredients and seasoning (except egg yolk) and mix well. Pour mixture into baking tin.
- Put baking tin into steamer and steam over high heat for 1/2 hour. Remove and let cool. Brush surface with beaten egg yolk.
- Put baking tin into oven. Bake at 200°C for 15 minuts, or till surface is golden brown.
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