Singaporean · Singapore

Coconut and Vanilla Singaporean Tapioca Cake

Name: Coconut and Vanilla Singaporean Tapioca Cake
Total time: 42 min
Yield: 6 servings
Cuisine: Singaporean
Ingredients: 100g tapioca flour; 50g glutinous rice flour; 100g sugar; 100ml coconut milk; 100ml water; 1 tsp vanilla extract; 50g shredded coconut; 1 tsp salt; 1/2 tsp vanilla extract; 1 tbsp shredded coconut

A rich, creamy flavor with enhanced coconut and vanilla notes.

42 minutes6 servings

Method

Mix additional vanilla extract and shredded coconut into the batter.
Mix tapioca flour, glutinous rice flour, and sugar in a bowl.
Add coconut milk, water, vanilla extract, and salt to form a smooth batter.
Pour into a greased pan and steam for 30 minutes.
Sprinkle shredded coconut on top and serve warm.

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