- 2 eggs
- 300 g caster sugar
- 1/6 tsp salt
- 1000 g grated tapioca
- 4 pandan leaves
- 375 g coconut milk
1h 2minPreparation 2minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Add the eggs, caster sugar, salt and grated tapioca and mix for 5 secs/ sp 4/ MC on.
Add the pandan leaves and mix for 1 min/sp 4/ "Counter-clockwise operation" / MC on to get the flavour infused into the mixture. Using a pair of chopstiks/ tongs to take the pandan leaves out.
Add the coconut milk and mix for another 30 secs/ sp 4/ MC on.
Pour into a rectangular baking tin that has been lined with baking paper. Bake till top is golden brown, and edges are crusty and sightly caramelised, and inserted skewer comes out clean. This would take about 1 hour in a 170 degree celcius oven. Allow it to cool for 30 mins before cutting it up into desired shape.
Accessories you need
Cover the edges with foil in the last 30 minutes of baking if the top doesn't brown ovenly.
Depending on your oven, it might need an additional 5-10 minutes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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