Tapioca Pie or Kamoteng Kahoy Pie is a fried pastry filled with sweetened tapioca cubes cooked in palm sugar and coconut milk.
When we visited Hong Kong early this year we dined in once at McDonald’s and there we met a black bun burger and the taro pie, it was our first time to try it and we don’t have that menu item in New Zealand. The burger was just alright but the taro pie was something special, at least for us. It’s a perfect Asian style pastry which we will always prefer over apple pie, and because of this the Tapioca Pie or in Tagalog “Kamoteng Kahoy Pie” was created as inspired by the Taro Pie.
I was thinking of making something similar but with a Filipino twist hence the use of Cassava or what others call Tapioca. I don’t know the exact ingredients of the taro pie but based on its taste I want to recreate my recipe with the same flavour profile and texture. It took me two attempts in making this because I want it to have the same texture as the McDonalds pastry where it is sticky crispy. First attempt was using a store-bought pastry but it did not yield the same texture so on my second attempt I coated it with glutinous rice flour to achieve a crispy chewy outer layer and stop the oil in penetrating on the flaky pastry. The result gave the same texture and here I am sharing an Ang Sarap original to you.
In a pot combine cassava, 2 cans coconut milk, palm sugar and salt. Bring to a boil then slowly simmer in low heat for 30 minutes or until cassava is tender. At this point liquid should have reduced into a thick consistency.
Add coconut cream and continue to simmer for 5 minutes. Mix well then let it cool.
Prepare your pasty if needed cut them into smaller squares roughly in 4 in x 4 in in size. The ones we have here in New Zealand can be cut into quarters.
Place a heaping spoonful of the cassava mixture into one side of the pasty, fold in half then seal edges. Do it with the remaining cassava mixture.
Place in the freezer for at least 3 hours.
Prepare a container with 1 cup of glutinous rice at a time. Dip frozen pastry in water then dunk into the container with glutinous rice. then deep fry until golden brown in a 170 C preheated oil in a deep fryer.