Scarlett WThree Colour Mille-feuille
November 3rd 2008 12:45
Three Colour Mille-feuille
About tapioca starch
Tapioca is a flavourless, colourless, odorless starch extracted from the root of the plant species Manihot esculenta. This species, native to South America, is now cultivated worldwide and has many names, including cassava, bitter-cassava, manioc, “mandioca”, “aipim”, “macaxeira”, “manioca”, “boba”, “yucca” (not to confused with yucca) and “kappa. Tapioca is a staple food in some regions and is used worldwide as a thickening agent, principally in foods. Tapioca is gluten free, and nearly protein free. The commercial form of tapioca most familiar to many people is pearl tapioca.
INGREDIENTS
150 gm tapioca starch
30 gm rice flour
120 gm sugar
100 ml water
200 ml coconut milk
2 drops green vanilla essence
2 drops white vanilla essence
1. Place tapioca starch, rice flour and sugar in a mixing bowl, mix well.
2. Add in coconut milk and water slowly until the mixture form smooth batter. Divide into three equal portions.
3. Add red, green and white vanilla essence each of the flour mix to form three coloured batter.
4. Grease cake tray, add in red flour mix, steam for 2 minutes over high heat.
5. Add in white flour mix, steam for another 2 minutes and repeat the steps with the final layer of green flour mix.
6. Allow the cake to cool in room temperature.
7. To serve, cut into square.
**From “Next Magazine”, “Wikipedia, the free encyclopedia” and “Maria Liberati”**
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