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Air fried Malay Kueh-Tapioca cake

Air fryer tapioca cake

A Malay tapioca cake(dessert) recipe made using air fryer to ease the making process.
Course Appetizer, Dessert, Party Food, Snack
Cuisine Indonesia, Malay, Singapore
Servings 8

Equipment

  • Air fryer

Ingredients
  

  • 500 gm Tapioca
  • 200 ml Coconut milk Thick
  • 100 gm Sugar
  • 3 Pandan leaves
  • 1 Egg optional

Instructions
 

  • Peel off the skin and wash the tapioca.
  • Use a cheese grater to grate the tapioca into very small shreds. Leave this aside for 30 minutes.
  • Use a white or muslin cloth to squeeze and strain the water from tapioca.
  • Keep the strained water for 10 minutes without moving it. Drain the water and collect the starch.
  • Now mix tapioca, sugar, coconut milk and tapioca starch until everything blends together.
  • If you are using egg, beat it separately until foam.
  • Now add the egg into the tapioca mixture and mix them together.
  • Preheat the air fryer at 160C for 10 minutes.
  • Pour the batter into a baking paper placed pan or cake mould.
  • Place some pandan leaves in the top of the batter.
  • Cook for 10 minutes at 160C. And then, cook on the increased temperature of 200C for 5 minutes.
  • Cook until the top of tapioca pudding gets golden brown.
  • Remove the pandan leaves.
  • Cool it for 10 minutes before cutting into small.
  • Serve with fresh coconut.

Notes

  • To enhance the taste, you can add grated coconut in the batter too.
  • The same recipe can be steamed.
  • Remove the pandan leaves before serving.
  • Yellow tapioca gives a nice colour to the dish. If you can get yellow tapioca use it.
  • You can avoid the egg to make the recipe vegetarian.
Keyword air fryer, coconut milk, dessert, kueh, malay delicacy, paarty food, pandan leaves, Ramadan, singapore food, tapioca cake, traditional food