Getuk Ubi with Banana (Getukgal)
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon tapioca flour (mixed with 25 ml water)
- 90 g gula melaka (palm sugar, chopped)
- ¼ teaspoon salt
- 25 ml water
- 5 pandan leaves
- 250 g coconut (freshly grated)
- 650 g tapioca (1 kg before removing peel)
- ¼ teaspoon salt
- 1 tablespoon sugar
- 50 ml santan (coconut milk)
- 6 medium sized bananas
Instructions
- 1
Add water to tapioca flour and mix well to make a slurry.
- 2
Add chopped gula melaka (Palm Sugar) and salt to a frying pan.
- 3
Add water and crushed pandan leaves and cook over low heat, until gula melaka melts.
- 4
Add grated coconut and mix well.
- 5
Add tapioca flour slurry, mix everything until well combined and cooked thoroughly.
- 6
Remove pandan leaves and set aside to cool.
- 7
Peel and wash tapioca. Cut into short pieces of halves or quarters and place in a wok. Add enough water to cover tapioca.
- 8
Add salt and sugar when water boils. Lower flame, stir tapioca until water reduces and it is evenly cooked. It will caramelise to give brownish colour. Turn off flame.
- 9
Remove the center core of tapioca pieces.
- 10
Transfer to a mortar and pound into a fine pulp (optional step for finer texture).
- 11
Place mashed tapioca in a pan and steam for about 10 minutes.
- 12
Pour santan, mix well and steam for about 5 minutes.
- 13
Remove from steamer and set aside to cool.
- 14
Steam bananas until soft.
- 15
Remove the skin and mash the softened bananas.
- 16
Note: Alternatively, you could simply slice bananas without steaming.
- 17
Line loaf pans with parchment paper, leaving overhang and put in mashed tapioca about quarter full.
- 18
Fold the overhang parchment paper to cover mashed tapioca and press to compress it.
- 19
Unfold the paper and spread a layer of mashed banana evenly on top.
- 20
Spread another layer of mashed tapioca evenly on top of banana layer.
- 21
Fold the overhang parchment paper to cover mashed tapioca and press firmly to compress it.
- 22
Finally spread a layer of grated coconut over mashed tapioca.
- 23
Fold overhang paper and press to compress it.
- 24
Remove kueh by lifting the overhang paper from the pan and cut with a plastic scraper.
- 25
Serve while warm. Keep leftovers refrigerated.