Steamed Tapioca Kueh

by - December 08, 2019

Steamed Tapioca Kueh

Steamed Tapioca Kueh


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.

I have shared before the Pandan version recipe. Please scroll down to the bottom for the recipe.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Steamed Pandan Tapioca Kueh 

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

Note:  You may replace banana leaf with parchment paper if banana leave is not available.

METHOD:
  1. Prepare the steamer.
  2. Line the base of square pan with banana leave.  Set aside.
  3. In a mixing bowl, add in grated tapioca, coconut milk and brown sugar.  Mix with spatula until well combined.
  4. Place pandan leaves onto the prepared lined pan.  Pour the mixture in 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 add in pandan leave. 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.


STEAMED PANDAN TAPIOCA KUEH

Steamed Pandan Tapioca Kueh

Steamed Pandan Tapioca Kueh


Recipe - Steamed Pandan Tapioca Kueh 

INGREDIENTS:

500g tapioca, grated 
100g coconut milk (I used fresh coconut milk)
30g pandan juice (10 pandan leaves + 200g water)
30g brown sugar (please add 60g or more if you prepare sweeter)
1/2 tsp salt

250g fresh grated coconut
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

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 (You will get around 30g - 40g 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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