Steamed Pandan Tapioca Kueh

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Steamed Tapioca Kueh (Steamed Tapioca Cake) has become one of our favourite dessert. This is a low sugar kueh that I do not feel guilty eating.

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How To Make Steamed Tapioca Kueh

Yields: 32 pieces

INGREDIENTS:

500g tapioca, grated

130g coconut milk (I used fresh coconut milk)

30g brown sugar (please add 60g or more if you prefer sweeter)

1/2 tsp salt

4 pandan leaves, cut into 3 inch long length

250g fresh grated coconut

2 pandan leaves, tie into a knot (optional)

Salt to taste

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

Notes:

You may replace banana leaf with parchment paper if banana leave is not available.
For Steamed Pandan Tapioca Kueh, replace 130g coconut milk with 100g coconut milk + 30 pandan juice.

METHOD:

Prepare the steamer.
Line the base of square pan with banana leave. Set aside.
In a mixing bowl, add in grated tapioca, coconut milk and brown sugar. Mix with spatula until well combined.
Place pandan leaves onto the prepared lined pan. Pour the mixture in and spread evenly.
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.
Remove from steamer to cool down.
In a steamer tray, mix the grated coconut with salt evenly and add in pandan leave. Steam for about 5 minutes. Set aside to cool.
Once both are cooled down, remove the tapioca kuih from the pan and cut into your desired size. Coat with steamed grated coconut.