Layered Tapioca Cake Recipe

Layered Tapioca Cake Recipe

700g tapioca (finely grated)

5 red chilies

5 shallots

3 cloves garlic

3 tbsp dried shrimps (pounded)

4 cups thick coconut milk

3/4 cup tamarind juice

salt and sugar to taste

5 tbsp oil

Method:

Pound the chilies, shallots and garlic together. Mix the grated tapioca and coconut milk together. Heat oil in pan to fry the pounded chilies, shallots and garlic until fragrant. Add the pounded dried shrimps and fry for 10 minutes. Add tamarind juice, salt and sugar. Fry for 5 minutes. Remove from heat. On a baking dish, put the tapioca mixture alternated with the fried ingredients in layers. Bake in a moderate oven.