Low Fat Baked Tapioca Cake
少油烤木薯糕
* No Flour 无面粉
* less oil 少油
* Use Coconut Cream 用浓缩椰浆
* Soft for days 维持松软
Bought coconut cream by mistake, so have to use it as coconut milk substitute Try newly bought Low GI brown sugar . Used Low GI sugar so not as sinful
Soft, chewy and not bitter
Steam or bake again, stay soft for days
买错了椰奶，只好用浓缩椰浆代替。试用新买的低升糖赤砂糖.用低升糖赤砂糖，吃多了也比较没有罪恶感松软有嚼劲而且不会苦.隔天再蒸或烤，一样松软可口
Tips: Remove liquid from grated tapioca (reduce bitterness)
去除木薯泥的水份（可减少苦涩）
Low Fat Baked Tapioca Cake
少油烤木薯糕
@随食慢活FoodiEat
(Recipe adapted from here)
Ingredients 材料：
500g Grated Tapioca 木薯泥
36g Coconut Cream 浓缩椰浆
72g Water 清水
60g Low GI Brown Sugar 低升糖赤砂糖+ 60g Caster Sugar 细砂糖
20g Butter 牛油
Mix all ingredients 混合全部材料
Grease pan with melted butter
为模具涂油
bake in 180 degree preheated oven for 45 minutes
放入180度预热烤箱烤45分钟
(Optional) Bake in 230 degree Upper Heat for Another 10 minutes
要上色可转至230度上火烤10分钟
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