Follow these steps for perfect results
Tapioca
coarsely grated
Eggs
lightly beaten
Butter
Sugar
Salt
Tapioca Flour
Thick Coconut Milk
Condensed Milk
Flour
Egg Yolk
beaten
Brown Sugar
Thick Coconut Milk
Combine tapioca, eggs, butter, sugar, salt, tapioca flour, and coconut milk in a bowl and stir to mix well.
Pour the mixture into a foil-lined 20cm pan.
Bake in a preheated oven at 160 Degrees C for 35-40 minutes.
Prepare either Topping 1 or Topping 2.
For Topping 1: Mix condensed milk and flour in a pot, stirring continuously until the mixture thickens.
Lower the heat and quickly whisk in the egg yolk.
Cook for two more minutes, then pour over the pudding.
Grill over high heat to brown the top for 2 minutes.
For Topping 2: Mix the brown sugar and coconut milk together.
Pour the mixture over the pudding.
Bake for another 25 minutes.
Expert advice for the best results
Ensure the tapioca is well-mixed to prevent clumping.
Watch the pudding carefully while grilling to prevent burning.
Use full-fat coconut milk for a richer flavor.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Serve warm, garnished with a sprinkle of brown sugar or toasted coconut flakes.
Serve warm or chilled.
The warmth of the black tea complements the sweetness of the pudding.
Discover the story behind this recipe
A traditional recipe
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