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Air fried Malay Kueh-Tapioca cake

Air fryer tapioca cake

A Malay tapioca cake(dessert) recipe made using air fryer to ease the making process.
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Servings: 8
Course: Appetizer, Dessert, Party Food, Snack
Cuisine: Indonesia, Malay, Singapore
Ingredients Equipment Method Notes

Ingredients
  

  • 500 gm Tapioca
  • 200 ml Coconut milk Thick
  • 100 gm Sugar
  • 3 Pandan leaves
  • 1 Egg optional

Equipment

  • Air fryer

Method
 

  1. Peel off the skin and wash the tapioca.
  2. Use a cheese grater to grate the tapioca into very small shreds. Leave this aside for 30 minutes.
  3. Use a white or muslin cloth to squeeze and strain the water from tapioca.
  4. Keep the strained water for 10 minutes without moving it. Drain the water and collect the starch.
  5. Now mix tapioca, sugar, coconut milk and tapioca starch until everything blends together.
  6. If you are using egg, beat it separately until foam.
  7. Now add the egg into the tapioca mixture and mix them together.
  8. Preheat the air fryer at 160C for 10 minutes.
  9. Pour the batter into a baking paper placed pan or cake mould.
  10. Place some pandan leaves in the top of the batter.
  11. Cook for 10 minutes at 160C. And then, cook on the increased temperature of 200C for 5 minutes.
  12. Cook until the top of tapioca pudding gets golden brown.
  13. Remove the pandan leaves.
  14. Cool it for 10 minutes before cutting into small.
  15. Serve with fresh coconut.

Notes

  • To enhance the taste, you can add grated coconut in the batter too.
  • The same recipe can be steamed.
  • Remove the pandan leaves before serving.
  • Yellow tapioca gives a nice colour to the dish. If you can get yellow tapioca use it.
  • You can avoid the egg to make the recipe vegetarian.