Yesterday I bought the yellow flesh variety of tapioca, mashed, salted and steamed. I even tried to bake its top, sprinkled with generous amount of white sugar, hoping that it would turn out to be creme brulee topping like. You know, the brown crusty sweet top as in creme brulee and crema catalana. Forgot to take pictures. In fact I tried steaming tapioca twice with different successful result, except yesterdays’. The oven heater wasn’t working well, hence I got this tapioca cake with burnt sugar on its left and right, the center remains transparent with melted sugar.
A few links to tapioca cake, as a reminder and reference:
http://www.google.com.my/search?hl=en&q=steam+tapioca+cake+recipe&meta=
http://nonya-kueh.blogspot.com/2006/02/tapioca-kueh.html
http://lilyng2000.blogspot.com/2005/05/kuih-bingka-ubi.html
http://www.mykitchensnippets.com/2008/04/steam-tapiocacassava-cake.html
http://cuisineparadiseindex.blogspot.com/
http://www.geocities.com/mystecurious/recipe2.htm
http://notecook.com/desserts/cakes/secrets-of-indonesian-cuisine-recipes-steamed-layer-tapioca-cake/
http://lynns-recipes.blogspot.com/2008/05/steamed-tapioca-cake.html
http://www.mykitchensnippets.com/2008/02/tapioca-cake-kueh-ubi-kaya.html
http://www.seasaltwithfood.com/2009/01/kuih-talam-ubi-kayu-tapioca-tray-cake.html
Not exactly tapioca, it’s a beautiful sago pearl recipe
http://en.christinesrecipes.com/2009/01/steamed-tapioca-red-bean-cake.html
Yam cake
http://roseskitchen.wordpress.com/2007/03/10/steamed-yam-cake/