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This tapioca pie or in Tagalog “Kamoteng Kahoy Pie” was created as inspired by the taro pie served at McDonald's in Hong Kong. Rich cassava (tapioca) and flaky crust come together to great a delicious hand pie for on-the-go enjoyment.

Tapioca Pie: Hong Kong Taro Pie Copycat [Vegan]

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Calories

622

Serves

16

Cooking Time

140

Ingredients

  • 1 3/4 pounds cassava, peeled and cut into small cubes
  • 2 cans coconut milk
  • 3/4 cup coconut cream
  • 1 cup palm sugar
  • Salt
  • Frozen flaky pastry sheets (16, 4x4-inch sheets)
  • One container of glutinous rice flour (for dipping)
  • Oil, for deep frying

Preparation

  1. In a pot combine cassava, 2 cans coconut milk, palm sugar, and salt. Bring to a boil then slowly simmer on 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 4x4-inches in size).
  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 flour at a time. Dip frozen pastry in water then dunk into the container with the glutinous rice flour.
  7. Deep fry until golden brown in a 340°F preheated oil in a deep fryer.
  8. Drain on a wire rack and serve while hot.

    Nutritional Information

    Per Serving (Before Coating and Frying): Calories: 622 | Carbs: 84 g | Fat: 26 g | Protein: 2 g | Sodium: 584 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    photourl

    Raymund Macaalay

    See My Recipes

    Delicious vegan Asian recipes made with simple ingredients.

    Hi, I am Raymund a Filipino living in New Zealand. I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications, my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release, as a result of that is my blog, Ang Sarap.

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