Ingredients :
1 cup (250ml) milk
1 cup (250ml) coconut milk
1/2 cup (100 grams) granulated sugar
1 1/2 cups (170 grams) tapioca flour
Pinch of salt
Oil to deep fry or shortening.
Sugar with cinnamon to sprinkle over.
How to Prepare :
In a large bowl place sifted tapioca flour.
In a saucepan bring to boil the milk, coconut milk, salt and sugar. Pour
boiling mixture over tapioca flour and mix well. Let dough rest for about 30minutes.
Preheat the fryer to 350 degrees F, using a tablespoon, take a spoon of dough and roll into 1 1/2 - inch (40cm) cakes. Fry about six cakes each time until golden brown, about 3 to 4 minutes, flipping just once for overall browning. Remove the cakes from the oil and drain on a paper towel-lined plate. Sprinkle with powdered sugar with cinnamon and serve.
Hint: The fryer temperature is very important. If it is too hot, the cakes
will burn outside and be doughy inside. Control the amount of liquid you pour over the tapioca flour in order to get the right dough consistency.
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