Tapioca Pie or Kamoteng Kahoy Pie is a fried pastry filled with sweetened tapioca cubes cooked in palm sugar and coconut milk.
- 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.
- Drain in a wire rack then serve while hot.