Baked Spicy Tapioca Kueh烘烤香辣木薯糕

Baked Pumpkin Tapioca Cake
南瓜木薯糕

Ingredient A
材料A

Pumpkin 200g
南瓜

Tapioca tubers 200g
木薯

Corn flour 200g
玉米粉

Egg 1 pcs
鸡蛋

Butter 30g
牛油

Concentrated coconut milk 200ml
浓椰浆

Water 100ml
水

Ingredient B
材料B

Castor sugar 150g
幼糖

Salt ¼ tsp
盐

Water 150ml
水

Pandan leaves 2 blades
班兰叶

Method
做法

1. Combine grated pumpkin, tapioca , corn flour in a big mixing bowl. Add in egg, butter, coconut milk and water. Mix well.
材料A的南瓜茸，木薯茸及玉米粉放在大碗混合后，加入蛋，牛油，椰浆及清水搅均匀。

2. Bring ingredient B to a boil, discard pandan leaves. Pour this mixture into no(1) and combine properly.
材料B煮滚后，取出班兰叶，倒在(1)中搅拌均匀。

3. Line a 7 inches square mould. Pour in no(2) and level the top before staeaming kueh and bake in a preheated oven at 180 degrees for 40-50 minutes until golden brown. Cool for a couple of hours before slicing kueh.
将(2)倒入已7寸方模，放入蒸笼以大火蒸15分钟后，移进预热烘炉，以180温度烘40-50分钟或金黄色，取出待完全凉才切出。