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:
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.
- 2 eggs, lightly beaten
- 220 g sugar
- ¼ teaspoon salt
- 1 kg tapioca, grated
- 5 pandan leaves, rinse and drain well
- 400 gm thick coconut milk
- 125 ml water
- Banana leaves, rinse and drain dry
- Line a 23×5 cm square cake tin with banana leaves (oiled on side). Preheat oven to 180 degree C.
- 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.
- Put the strained tapioca into a large mixing bowl. Add sugar, beaten eggs and salt.
- Stir well until the sugar dissolves. Tie a knot and twist the pandan leaves to release its juices into the mixture.
- Then add in the coconut milk and water. Mix thoroughly. Discard the pandan leaves after that.
- 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.
- 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.
- 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).
- Using an oiled knife, cut tapioca cake into neat cubes or rectangular pieces. Serve at room temperature.
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