Tapioca cake

tapioca starch (about 250 grams) • rice flour (about 70 grams) • split mung beans, hulled (about 70 grams) • sugar (about 150 grams) • coconut milk (about 100 ml) • whole milk (about 50 ml) • pandan leaves • small handful of magenta plant leaves • fresh butterfly pea flowers

sugar (200 grams) • coconut milk (200 grams) • large eggs • tapioca starch (200 grams) • baking powder (11 grams) • vanilla extract (or 1 packet vanilla powder)

coconut milk (200 ml) • tapioca starch (200 grams) • rice flour (20 grams) • large eggs • pandan extract • sugar (200 grams) • Liquid vanilla extract • unsalted butter (30 grams) • -inch square cake pan • baking powder (3 grams) • baking soda (2 grams)

tapioca starch (about 200 grams) • rice flour (about 8 grams) • baking powder (about 10 grams) • large eggs • coconut milk (about 200 ml) • sugar (about 180 grams) • large pandan leaves • vegetable oil • vanilla powder or 1 teaspoon vanilla extract • Baking pan, oven, fine mesh strainer, mixing bowls, etc

tapioca starch (about 100 grams) • pandan leaf juice (about 75 ml) • coconut milk (about 75 ml) • sugar (about 60 grams) • red dragon fruit juice (about 75 ml) • tapioca starch (about 100 grams) • sugar (about 60 grams) • coconut milk (about 75 ml) • hulled mung beans (about 100 grams) • tapioca starch (about 120 grams) • coconut milk (about 200 ml) • sugar (about 120 grams) •

tapioca starch (about 180 grams) • rice flour (about 20 grams) • canned coconut milk (about 200 ml) • large eggs • sugar (about 170 grams; use 2/3 cup palm sugar (about 140 grams) and 2 tablespoons granulated sugar (about 30 grams)) • rum (any brand) or 1 tablespoon vanilla extract (about 15 ml) • Alsa baking powder • vegetable oil • Bundt pan or tube pan

ripe bananas (with peel) (about 1 kg) • tapioca starch (about 200 grams) • water (about 70 grams) • granulated sugar • salt • yellow food coloring • shredded coconut (about 500 grams) • white sesame seeds (about 50 grams)

mung beans (about 200 grams) • tapioca starch (about 300 grams) • rice flour (about 100 grams) • sugar (about 160 grams) • pandan leaf juice (about 300 ml) • canned coconut milk (about 100 ml)

Mung Bean Layer • dried split mung beans (26 grams) • sugar (26 grams) • coconut milk (67 grams) • water (17 grams) • vegetable oil • salt • tapioca starch (46 grams) • rice flour (7 grams) • Yellow food coloring (optional) • chopped pandan leaves + 1/3 cup water to blend for juice (26 grams leaves + 85 grams water) • tapioca starch (47 grams) •

I/ Opaque Layer: • tapioca flour (about 300 grams) • coconut milk (about 420 ml) • granulated sugar (about 380 grams) • vanilla extract • II/ Clear Layer: • potato starch (about 350 grams) • cold water (about 360 ml) • granulated sugar (about 380 grams) • vanilla extract

pandan juice (200 ml) • coconut milk (300 ml) • tapioca starch (125 g) • rice flour (125 g) • glutinous rice flour (25 g) • sugar (100 g) • salt • cooked, drained mung beans (100 g, soak overnight for faster cooking) • sugar (100 g) • tapioca starch (50 g) • rice flour (35 g) • coconut milk (400 ml) •

ripe bananas • rice flour (about 24 grams) • tapioca starch (about 16 grams) • Coconut milk 🥥 • Peanuts or sesame seeds • sugar (about 20 grams) • salt (about 3 grams) • water (about 300 ml)

ripe bananas (such as Thai or Siamese bananas, about 1.3 lbs/600 grams) • tapioca starch (200 grams) • sugar • small tapioca pearls (50 grams) • water • vanilla, pinch of salt, 2 teaspoons turmeric powder • coconut milk (200 ml), 1/4 cup sugar (50 grams), 2 teaspoons cornstarch, pinch of salt • Roasted peanuts, crushed, and toasted sesame seeds

tapioca starch (360 grams) • rice flour (30 grams) • sugar (200 grams) • colored water: green, red, purple (300 ml) • coconut milk (250 ml) • For the mung bean layer: • tapioca starch (100 grams) • cooked mung beans (100 grams) • coconut milk (220 ml) • sugar (100 grams) • Steamer, cake mold

tapioca starch (about 300 grams) • rice flour (about 80 grams) • canned coconut milk (about 400 ml) • sugar (about 200 grams) • matcha powder (about 10 grams) • split mung beans, peeled (about 100 grams)

water (150 ml) + fresh butterfly pea flowers • coconut milk (200 ml) • tapioca starch (200 g) • rice flour (65 g) • sugar (70 g) • split mung beans, hulled (100 g) • tapioca starch (45 g) • rice flour (25 g) • coconut milk (200 ml) • sugar (80 g) • salt, 1 teaspoon coconut oil

ripe bananas (the riper with brown spots, the better) • banana cake steaming flour • coconut milk (about 400 grams) • tapioca pearls • sugar (about 150 grams) • sesame seeds

rice flour (200 grams) • tapioca starch • granulated sugar (200 grams) • fermented rice and its liquid (150 grams) • water (40 grams) + 7/8 cup water (210 grams) • vegetable oil

tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • pandan leaf juice (300 ml) • water (220 ml) • tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • thin coconut milk (300 ml) • water (220 ml)

rice flour (400 grams) • tapioca starch (100 grams) • fermented rice water (300 grams) • fresh coconut water (750 grams) or 2 1/2 cups coconut water (600 grams) + 2/3 cup pandan leaf juice (150 grams) • For the coconut sauce: • coconut milk (200 grams) • cornstarch (50 grams) • vanilla extract • Some toasted sesame seeds

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

ripe bananas, 1 3/4 cups tapioca starch (about 200 grams), 1/3 cup water (about 70 grams), 4 tablespoons sugar • salt, 3/4 cup coconut milk (about 200 ml), pandan leaves

purple sweet potato (about 5.6 oz) • sugar (about 1/2 cup plus 1 tablespoon) • warm water (about 3/4 cup) • tapioca starch (about 2 cups) • coconut milk (about 1 1/3 cups) • vanilla extract or 2 teaspoons vanilla

purple sweet potato • tapioca starch • rice flour • water • sugar • unsweetened milk (no coconut milk used for this version) • tapioca starch • rice flour • sugar • water • unsweetened milk

/ For the white layer: - 3/4 cup tapioca starch (about 100 grams) - 2 1/2 tablespoons rice flour (about 20 grams) - 2 1/2 tablespoons glutinous rice flour (about 20 grams) - 2/3 cup unsweetened milk (about 150 ml) - 2/3 cup water (about 150 ml) - 3 tablespoons sweetened condensed milk - 1 teaspoon salt - 3/4 tablespoon vegetable oil • / For the purple layer: - 4 tablespoons steamed, mashed purple sweet potato (about 80 grams) - 1/3 cup unsweetened milk (about 70 ml) - 1/4 cup water (about 60 ml) - 1 tablespoon sweetened condensed milk - 1 teaspoon salt - 3/4 tablespoon vegetable oil

tapioca starch (240 grams) • rice flour (80 grams) • coconut milk (200 ml) • pandan leaf juice (200 ml) • sugar (100 grams) • split mung beans, hulled (100 grams) • tapioca starch (50 grams) • rice flour (35 grams) • coconut milk (200 ml) • sugar (100 grams)

split mung beans (about 150 grams) • salt • tapioca starch (about 70 grams) • rice flour (about 35 grams) • coconut milk (about 450 ml) • vanilla extract • sugar (about 150 grams) • pandan leaves (about 80 grams) • water (about 220 ml) • coconut milk (about 350 ml) • tapioca starch (about 130 grams) • rice flour (about 130 grams) •

tapioca starch (about 400 grams) • rice flour (about 100 grams) • coconut milk (about 400 ml) • matcha powder (about 20 grams) • split mung beans (about 150 grams) • sugar (about 250-300 grams)

For the pandan layer: 1 1/4 lbs (550 g) pandan leaves • sugar • tapioca starch • rice flour • vegetable oil • For the coconut layer: 2 cups (500 g) coconut milk • tapioca starch • rice flour • vegetable oil

tapioca starch (about 120 grams) • rice flour (about 130 grams) • sugar (about 200 grams) • taro, thinly sliced (about 500 grams) • butterfly pea leaf water (about 240 ml) • coconut milk (about 240 ml)