Our love journey: Steamed Tapioca Kueh

Ah mm is back in town and I got the chance to learn her steamed tapioca kueh. This is a very simple and delicious recipe.

The cake can have different colours; ranging from pale yellow to brown. If you are using yellow coloured tapioca, the colour will be naturally yellow. For white coloured tapioca, the kueh can be rather pale and some recipe will use yellow colouring. For this recipe, we used gula melaka and thus the brown colour. Anyhow, the taste is fantastic. :)

Ingredients:

1) 2 medium size tapioca root, peeled, grated and blended. Tips: Discard any liquid formed to reduce bitterness.

2) 1 cup fresh coconut milk

3) 1/2 cup gula melaka

4) 1/4 tsp cornstarch

5) A few pandan leaves, cleaned

6) Optional: grated coconut

Method for fresh coconut milk

1) Add 1 cup of water to 1.5 cups of freshly grated young coconut and squeeze the milk out.

Tips: If bought grated coconut on the same day, add 1 cup of room temperature water.

If stored in freezer, add 1 cup of hot water. Otherwise, there will not be coconut milk.

2) Go through a sieve either directly into a bowl of grated tapioca roots or into a clean bowl.

Method for tapioca kueh:

1) Grate the tapioca root.

2) Blend together the grated tapioca root and coconut milk.

3) It should look like the photo below. Place the mixture in a square or round pan.

4) Add in gula melaka and cornstarch.

5) Mix well until all ingredients are well combined.

6) Place a few pandan leaves on top for fragrance.

7) Steam over rapid boiling water for about 15-30 minutes depending on the size. Longer time for bigger size. Remove and let cool completely. Slice the kueh into any shape of your choice.