It’s still Chinese New Year. To those who are celebrating Chinese New Year I hope you had an awesome time with your family and friends. Over here in Aberdeen, it’s very quiet. However, I did have a great time with my family and friends to celebrate this year of the dragon. We had a pot luck party in church over the weekend and a fun ladies pot luck lunch on the first day of the new year and a few other parties. With so much eating and merry making, I sure need more badminton to burn off the extra calories! Have been playing many hours a week….*big smiles*. I hope you keep up with your regular exercise. And if not, it’s never too late to start. Regular exercise and healthy, nutritious food are important for good health.
I always think it’s so fun that the Chinese New Year lasts 15 days! That’s long, isn’t it? I wonder whether the new year of other cultures is that long, or even longer. Would love to know. Let me know if you know of any.
You may have thought that I cook a lot for my family. But no, you are wrong. I didn’t really cook on Chinese New Year Eve. If I am back home in malaysia, it will all be different. My husband and girls are just happy with a simple and healthy meal. A dear friend came by to pass me a roasted duck, her signature dish, the best that I have eaten here in Aberdeen. I am sure lucky to enjoy her duck every now and then. In the end, we actually had quite a lot to eat……*big smiles*.
However, I did do some baking. I made lots of baked buns with turkey filling to share with friends.
Chinese New Year must have pineapple tarts. So, I also made pineapple cookies, instead of pineapple tarts. That was really a lot of work but it’s all worth it. If you like to try, you can check it out at Popular Pineapple Tarts. They are my family favourite.
I also made Baked Tapioca (Cassava) Cake. Oh, I remember I made this long time ago when I was in London. You can read about it at Condensed Milk Tapioca Cake. That was really delicious.
Back home in Malaysia, tapioca cake, whether steamed or baked is very popular. I remember when we were young, my mom used to make steamed tapioca cake for us. It’s called ‘kuih ubi kayu’ back home. Tapioca grew wild in our backyard. Whenever we want to make any cake or just boil it, we just go and dig up some. Coconuts and screwpine leaves are also plenty in our garden. Just grated tapioca, sugar, screwpine leaves juice and coconut milk mixed together and steamed makes the most delicious steamed tapioca cake….mmmm…..drooling. We also like boiled tapioca chunks dipped in sugar….lots of sugar! That’s such a quick fix when hunger strikes.
I also love the baked version of the tapioca cake. Here is one very simple, easy one to go for. Again, the use of blender here like my beet root cakes makes everything so super easy. This is a big cake. I made to share with friends. You can make half the portion if you want a smaller cake.
900g tapioca pieces
800ml coconut milk
Put all Ingredients A into a blender and blend till smooth. Pour into a big mixing bowl or even a cooking pot which I did.
Now you can see that the amount is a lot from the picture here. My blender is quite big, Kenwood type. I know I shouldn’t have filled it up so full but I was lazy to bend it twice. So I had to be very careful when I turn the motor on. I stopped every now and then just in case the motor burns. Thank goodness it didn’t. I hope you don’t do like me. Also, cut the tapioca into small chunks for easier blending.
2T custard powder
3/4C evaporated milk
Mix the custard powder and the evaporated milk.
1 & 1/ 2C sugar
Add all ingredients C and the custard mixture of Ingredients B into the tapioca batter. Mix well.
Pour into a big paper lined baking tin and bake at 200 degrees Celsius for about 45 minutes or when a skewer inserted into the centre comes out clean.
Wait till it’s cold before cutting. It’s every sticky and gooey when it’s still hot. It only tastes good when cold. If you can’t wait, you can of course dig out a piece with an oiled spoon and cool it down in the freezer for a few minutes….*wink*. When it’s cold, you can cut it very nicely, like in the to picture. Use a plastic knife/spatula/scrapper to cut. It’s a lot easier.
For your info, if you are staying overseas in an European country like me, it can be a bit difficult to get tapioca. try out at Asian stores or Chinatown if there’s any. I remember buying the ready grated, frozen tapioca from Chinatown when I was down in London. That was just so convenient. I also saw it at Morrison where they sell fresh tapioca. Just peel the skin off and use it the same way. However, I found frozen tapioca chunks at Spice Shop here in Aberdeen…..just too happy for words.
Give a try at this recipe if you have time. Feel free to adjust the ingredients according to your liking. You can add pandan (screwpine) juice or even vanilla essence if you like. Oh, maybe I can even add beetroot or even beetroot juice to make it red….*big grin*. Got to try out more recipes with beetroot…..yeah!
Have fun cooking and baking and most important of all, be happy and keep smiling!
Quote of the day……
“It is our attitude at the beginning of a difficult task which, more than anything else, will affect It’s successful outcome.”
- William James