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.)