Steamed Pandan Tapioca Kueh

by - December 08, 2019

Steamed Pandan Tapioca Kueh

Steamed Pandan Tapioca Kueh

This recipe is adapted from Eat What Tonight with some slight modifications.

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Recipe - Steamed Pandan Tapioca Kueh 

INGREDIENTS:

500g tapioca, grated 
130g coconut milk (I used fresh coconut milk)
200g pandan juice (12-15 pandan leaves + 200g water)
80g brown sugar
1/2 tsp salt

250g fresh grated coconut
3/4 tsp salt

1 pc banana leaf, cut into 8 inch X 8 inch
1 pc banana leaf, cut into 9 inch X 9 inch or slightly bigger (for covering)
8 inch square pan

METHOD:
  1. One to two days before, blend pandan leaves with 200g of water, squeeze out the juice through a sieve.  Leave the pandan juice in the fridge overnight. Pour away the top clear layer. Use the concentrate pandan extract in the bottom. Top up with water to get 200g pandan juice. This will remove the bitterness from the Pandan juice (Tip from Jeannie Tay).
  2. Squeeze out the liquid from grated tapioca.
  3. Prepare the steamer and line the base of square pan with banana leave.  Set aside.
  4. In a mixing bowl, add in grated tapioca, coconut milk, 200g pandan juice and brown sugar.  Mix with spatula until well combined.
  5. Pour the mixture into prepared pan and spread evenly.
  6. Cover the pan with 9 inch square banana leave (this is to prevent the water vapour dropping into the kuih) and steam at medium heat for 45 minutes until cooked.
  7. Remove from steamer to cool down.
  8. Mix the grated coconut milk with salt evenly.  Pour into a steamer tray and steam for 5 minutes.  Set aside to cool.
  9. Once both are cooled down, remove the tapioca kuih from the pan and cut into your desired size. Coat with steamed grated coconut.

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