Monday, 24 October 2011

Tapioca Bluder Cake

          I baked Tapioca Bluder Cake yesterday. You may be wondering what bluder is .... I was too when I first saw the recipe. The recipe also caught my eye because of the tapioca.  Yes...I've eaten kuih with tapioca in it but  never tried a tapioca cake before. As I scanned through the recipe, I became very curious what it would taste like. It's a cake but has yeast in it! So I did some research..... There is no clear explanation of what  a bluder is but from the bits of information I gathered, bluder is a bread, a very rich bread, something like brioche. It also seems to be an Indonesian delicacy. Apparently, there are two types of bluder - the bread & the cake type. The one I made is definitely the latter.

                                        

          As you can see, my cake turned out very well, simply beautiful...... The freshly baked cakes were very fragrant, I couldn't wait to cut them up! After slicing, the cake really looks like a pound cake, dense & slightly crumbly. The taste, I must say it's unique & delicious! My tasters, i.e. my  family & colleagues, would second that! It has the sour taste of  a bread & at the same time, the sweet & rich taste of a cake. If you can't figure that out, I suggest you try baking it. This recipe is a keeper!



Tapioca Bluder Cake

Source:  Sedap (No 41 / Vol 4, 2011)

A
1/2 tbsp (5g) instant yeast
1 tsp sugar
50g warm water

B
225g margarine (I used butter.)
250g granulated sugar
5 whole eggs
200g grated tapioca - squeeze out 50g of the water & throw it (I managed to squeeze out only 20g.) 
300g plain flour (Divide into two parts.)
1 tbsp baking powder (I used double acting.)
50g coconut milk
1/2 tsp vanilla paste (I added.)

C
25g grated cheddar cheese (I didn't weigh, grated just enough on the batter.)


Method:
  1. Grease a bundt pan (diameter 24cm, height 7cm) & sprinkle flour. ( I used Nodicware Bundt  Quartet Pan.)
  2. Combine A & mix thoroughly. Leave to rise for 15 minutes.
  3. Cream butter & sugar until soft & creamy for about 7 minutes.
  4. Add in tapioca. Continue mixing.
  5. Add in eggs, one at a time, alternating it with 1 part of flour.
  6. Add in yeast mixture. Mix well.
  7. Add in the remaining flour & baking powder, alternating it with coconut milk. Mix until well blended.
  8. Pour batter into pan & leave to rise for 1 hour.
  9. Sprinkle grated cheese & bake at 180 deg C for 45 minutes. (I baked for 35 minutes.)

7 comments:

lena said...

hi faeez, this sounds like a very interesting cake and would like to kiv . Can i ask when do we put in the grated tapioca or we put in the 20gms of water? Your bundt pans are so beautiful!

Faeez said...

hi lena, add in tapioca after creaming butter & sugar.As for the water squeezed out, throw it away. That's wht i understood fr the recipe. Thanks a lot for highlighting & clarifying. I've already edited my post. I agree with u,the recipe is very interesting. That motivated me to try baking it almost right away!

lena said...

thanks!

ady said...

as-salam
it's looks soooooooo good! must try this..

Faeez said...

Waa'laikumsalam,

Looks & tastes good too! Highly recommended! My family & friends like it very much. Jgn tak jadi, cubalah....

WendyinKK @ Table for 2..... or more said...

I've made tapioca cake before (not kuih), and I wasn't very pleased with the outcome.
The next time I get some tapioca, I'll try this version :)
thanks for sharing.

Faeez said...

Wendy,
I hope you'll like it. Let me know what u think. :)

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