Pan fried Tapioca Kueh (Thermomix)

2 years ago, we were down on our friend's farm.  There I took back some tapioca cuttings.  It has so far yielded two harvests and we had enjoyed this yellow tapioca tremendously as it is hard to find this variety in Singapore.

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 chunks

150g 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!