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 


500g tapioca, grated 
100g coconut milk (I used fresh coconut milk)
50g pandan juice (10 - 12 pandan leaves + 200g water)
60g brown sugar (please add more sugar if you prefer sweeter)
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

  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 (You will get around 50g pandan juice)This will remove the bitterness from the Pandan juice (Tip from Jeannie Tay).
  2. Prepare the steamer and line the base of square pan with banana leave.  Set aside.
  3. In a mixing bowl, add in grated tapioca, coconut milk, 50g pandan juice and brown sugar.  Mix with spatula until well combined.
  4. Pour the mixture into prepared pan and spread evenly.
  5. Cover the pan with 8 inch square banana leave (this is to prevent the water vapour dropping into the kuih) and steam at medium heat for 35 minutes until cooked.
  6. Remove from steamer to cool down.
  7. Mix the grated coconut milk with salt evenly.  Pour into a steamer tray and steam for 5 - 10 minutes.  Set aside to cool.
  8. 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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