By Chef Foo Hai May Kuali, The Star Malaysia, September 7, 2011 Ingredients 1kg tapioca (cassava) 200g sugar 400g thick coconut milk 50g water 3g salt Method Peel tapioca, split and remove the fibrous core in the middle (do remember to remove as it will cause bitterness in your kuih). Finely grate the tapioca. Squeeze off the juice from the grated tapioca as it will cause the texture to be slightly dense and wet. Combine grated tapioca, sugar, coconut milk, water and salt into a saucepan and cook over low heat until it thickens. Then pour into greased 8in square cake pan and bake in a preheated 200 degrees Celcius oven for about 40 -45 minutes until golden brown. Cool thoroughly before cutting into slices. Read also: Mad about kuehs Kueh Talam recipe Kueh Lapis recipe