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Kuih Bingka

Half portion of the recipe. Kuih bingka.




I grated the tapioca using the food processor's grater. It was more coarse than my hand grating. But lots of texture after baking.

 Based on this recipe but halved portion to 500g grated tapioca:
http://kitchentigress.blogspot.sg/2011/08/kueh-bengka-ubi.html#more 

It's not in the recipe steps, but I removed the tapioca water by squeezing the liquid from grated tapioca, waited for the starch to settle to the bottom, then poured away the tapioca liquid. Supposed this liquid can cause a slight bitter taste sometimes.



Notes:
1) Reduced a little of the sugar from (300g/2) to 110g. Taste test and also cross-checking against another recipe - didn't use this recipe because of the custard:
https://kwgls.wordpress.com/2014/09/27/kuih-bingka-ubibaked-tapioca-or-cassava-cake-%E7%83%A4%E6%9C%A8%E8%96%AF%E7%B3%95%EF%BC%89/
2) After baking that day, the cake was soft and moist. But possibly a larger egg or a little bit more liquid would make it even more moist, as the tapioca water had been removed. Need to compensate.
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