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Tapioca Pie 1

Tapioca Pie

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 mins
  • Yield: 12-16 1x
  • Category: Snack
  • Cuisine: Ang Sarap Original


Tapioca Pie or Kamoteng Kahoy Pie is a fried pastry filled with sweetened tapioca cubes cooked in palm sugar and coconut milk.




  1. 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.
  2. Add coconut cream and continue to simmer for 5 minutes. Mix well then let it cool.
  3. 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.
  4. 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.
  5. Place in the freezer for at least 3 hours.
  6. 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.
  7. Drain in a wire rack then serve while hot.