Malaysian Tapioca Cake

submitted by rcoen

25g/2oz Butter
750g/27oz Grated Tapioca Root
350g/12oz Sugar
1 tsp salt
960 mL/32 fl. oz. coconut milk

Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow
rectangular baking tin with some of the butter. Place the remaining
ingredients in a large mixing bowl, mix well then pour into the prepared
baking tray, spreading evenly. Brush the surface with a little butter
and bake for 2 hours. If the surface starts browning too much, cover with
a loose piece of aluminium foil for the remainder of the cooking time and
uncover for the last 15 minutes. Allow to cool completely before cutting
into squares.

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