Kueh Bingkar
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INGREDIENTS
500 g tapioca, peeled and finely grated
200 g grated palm sugar
140 g caster sugar
200 ml water
5 pandan leaves tied into a knot
80 g grated skinned coconut
1/2 teaspoon salt
2 eggs lightly beaten
2 tablespoons melted butter
METHOD
1 Grease a 20 cm baking tin.
2 Place grated tapioca on a muslin cloth and squeeze out the excess juice.
3 Put palm sugar, caster sugar, water and pandan leaves into a saucepan and boil till sugar dissolves. Strain and leave to cool.
4 Combine tapioca, prepared syrup, grated coconut, eggs and butter together very well.
5 Pour into prepared cake tin and bake for 40 minutes or until set.
6 Alternatively, it can be steamed too.
Instead of palm sugar use a total of 300 g caster sugar.
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