1 1/2kg tapioca - peel skin, remove core,
grate fine
600g grated coconut, extract 2 cups of
milk
300g sugar
2 eggs, beaten
2 tsp evaporated milk
1 tsp butter or ghee
1/4 tsp salt
4 fragrant screwpine (pandan) leaves
Method :
Drain excess
water from the grated tapioca. Mix all ingredients in a pot (preferably
non-stick). Stir constantly over low flame until the mixture is thick.
Take out the screwpine leaves. Grease a baking tray or line it with
banana leaves. Pour mixture and bake in a preheated oven at 230C for
40-50 minutes. Cut into desired shape when cool. Usually served during
tea time.
