Spicy Tapioca (Cassava) Chips - MY Delivery

Spicy Tapioca (Cassava) Chips

Spicy Tapioca (Cassava) Chips are a big hit among young and old in Malaysia. It is a snack that most Malaysians go  for when watching a movie or a soccer game on television. Some like it salted and others prefer the spicy and sweetened version. It is a Muslim made product by the village people. It is great as a starter for gatherings and picnics.

Cassava is a calorie-rich vegetable that contains plenty of carbohydrates and key vitamins and minerals. Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible, if a person cooks them or dries them in the sun, can contain up to 25% protein.

Tapioca starch is gaining attention as a source of gluten-free flour to make bread and other baked products that are suitable for people with an intolerance to gluten.

The nutritional profile of 1 cup Trusted Source of raw cassava is as follows:

calories: 330

protein: 2.8 grams (g)

carbohydrate: 78.4 g

fiber: 3.7 g

calcium: 33.0 milligrams (mg)

magnesium: 43.0 mg

potassium: 558.0 mg

vitamin C: 42.4 mg

thiamine: 0.087 mg

riboflavin: 0.048 mg

niacin: 0.854 mg

How to make baked Tapioca cake (Kuih Bingka Ubi)

This traditional Malay/ Nyonya (Pernakan Malays) kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk. More importantly it’s extremely easy to make and it’s super delicious.

INGREDIENTS:

1. 2 eggs, lightly beaten
2. 220 g sugar
3. ¼ teaspoon salt
4. 1 kg  tapioca, grated
5. 5 pandan leaves, rinse and drain well
6. 400 gm  thick coconut milk
7. 125 ml water
8. Banana leaves, rinse and drain dry

METHOD:

1. Line a 23×5 cm square cake tin with banana leaves (oiled on side). Preheat oven to 180 degree C.
2. Peel tapioca tubers (1.3 kg) and grate finely. The grated tapioca should weigh 1 kg.  Place the grated tapioca in a strainer over a bowl. Leave for 30 minutes to allow juices to drain into the bowl. Pour away the liquid in the bowl slowly, leaving behind the grated tapioca at the bottom of bowl.
3. Put the strained tapioca into a large mixing bowl. Add sugar, beaten eggs and salt.
4. Stir well until the sugar dissolves. Tie a knot and twist the pandan leaves to release its juices into the mixture.
5. Then add in the coconut milk and water. Mix thoroughly. Discard the pandan leaves after that.
6. Pour batter into cake tin in a circular motion as you pour. Smooth the top with a spatula and make sure batter is evenly mixed.
7. Bake in preheated oven for 1 1/4 hours or until top is golden brown. Do not over bake or the cake will be dry and tough.
8. Remove cake from oven and cool on wire rack for about 30 minutes. Remove from mould and leave the cake on wire rack to cool completely (about 1 hour).
9. Using an oiled knife, cut tapioca cake into neat cubes or rectangular pieces. Serve at room temperature.

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