In your region, is it cake or tapioca couscous? I know this recipe has some variations and different names depending on the region.
But either way, it’s a recipe that appeals from north to south due to its practicality! Just feel the ease:
Ingredients:
1 liter of milk
200ml coconut milk
100g grated coconut (fresh or dried)
2 cups of sugar
500g granulated tapioca
1/2 can of condensed milk to finish
⠀
Heat the milk and turn off the heat (no need to boil). Add all other ingredients except condensed milk.
⠀
Leave at room temperature for 30 minutes, stirring every 5 minutes for the tapioca to absorb the liquid and swell.
⠀
Place in a greased pan and place in the fridge. When it hardens, unmold it and spread condensed milk on top.
⠀
IMPORTANT:
* This tapioca is similar to sago, it is hard and small balls. It’s not Sagu and it’s not tapioca stuffed in a frying pan. The packaging says “grained tapioca” or “Tapioca for cake” and is in the part that has grains and flour in the supermarket.
⠀
* Depending on the quality of the tapioca, it may take more or less time to absorb the liquids, it may need to remain in the mold overnight before unmolding.
Click to vote on this post!
