KUEH UBI KAYU (STEAMED TAPIOCA CAKE)
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 kg grated tapioca
- 150 g sugar
- 100 ml coconut milk
- 370 ml water
- Banana leaves to line pan (or oil pan)
- 400 g grated coconut
- ½ tsp salt
- 6 pandan leaves
Instructions
- 1
Add 150g sugar to 1 kg grated tapioca
- 2
Add 100 ml coconut milk and 370 ml water
- 3
Mix all the ingredients thoroughly
- 4
Place banana leaf large enough to cover the base of a 10" circular pan and pour in tapioca mixture
- 5
Spread the mixture evenly
- 6
Arrange crushed pandan leaves on top of tapioca mixture
- 7
Place the pan in a steamer and steam for 40 - 45 mins
- 8
In the meantime prepare the grated coconut for steaming
- 9
Arrange crushed pandan leaves in a round pan
- 10
Sprinkle ½ tsp salt to 400g grated coconut and mix well
- 11
Pour grated coconut into the pan with pandan leaves
- 12
Arrange pandan leaves on top of the grated coconut and steam for 15 mins
- 13
Remove steamed tapioca cake and grated coconut from steamer. Remove pandan leaves
- 14
Cut the kueh into bite size pieces and coat each piece with the steamed grated coconut