Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Andamannicobar · Breakfast

Tapioca Cakes with Coconut

Soft tapioca flour cakes with shredded coconut, jaggery - island breakfast treat.

🧺 Ingredients

• Tapioca flour 150g
• fresh grated coconut 100g
• jaggery 80g (grated)
• eggs 2
• milk 100ml
• salt to taste
• oil 2 tbsp (greasing)
• green cardamom pods 2 (crushed)
• vanilla extract 0.5 tsp
• ghee 1 tbsp (greasing)
• water 2 tbsp

👩‍🍳 How to make Tapioca Cakes with Coconut

1. Combine tapioca flour, grated coconut, salt bowl, mix fork thoroughly (evenly distributed).
2. Melt jaggery water heavy pot low (100°C) 3-4 min stirring occasionally (liquid syrup).
3. Cool room temp (22°C) 10 min.
4. Beat eggs separate bowl with milk, vanilla, mix well (light, pale yellow).
5. Combine tapioca-coconut with egg-milk, fold gently (10 strokes, no overmix).
6. Fold cooled jaggery syrup, crushed cardamom gently (don't deflate).
7. Rest 10 min (flour absorbs moisture).
8. Grease cake pan/muffin tray ghee generously (prevent stick).
9. Preheat oven 180°C 10 min.
10. Pour batter pan (4cm height) or muffin cups (2/3 fill).
11. Bake 20-25 min until golden-brown top (toothpick clean, springs back, light amber-brown).
12. Cool pan 5 min, turn wire rack.
13. Cool completely (tapioca firms).
14. Serve room temp or warm.

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