(1) Peeled tapioca and cut into small chunks. Sprinkled with some sugar and steam. Once cooked, sprinkled with grated coconut and served hot.
(2) Steamed tapioca kueh coated with grated white coconut.
Here's sharing this traditional kueh which I've enjoyed so much during my childhood.
Steamed Tapioca Kueh
200 grams of grated tapioca
150 ml freshly grated coconut milk
25 grams of granulated white sugar*
15 grams of brown sugar
*adjust the sweetness to your preference.
1) I used the food processor to blend the tapioca instead of using the traditional way to grate it. Cut the tapioca into small pieces, put into the food processor and blend about 30 - 45 seconds.
2) Lightly grease a baking tin or heat proof plate with cooking oil. I'm using a 750ml rectangle Pyrex dish. Line the dish with a big piece of banana leaf.
|Blended tapioca, coconut milk and sugars|
4) Pour the mixture to the lightly greased baking tin.
5) Steam under rapidly boiling water on high heat in a steamer for at least 25-30 minutes.
The steaming time depends on the size of the baking tin/plate used. To check if the kueh is cooked, I used a fork to pierce the texture and see that it comes out clean.
6) Cool the steamed tapioca kueh completely before cutting into pieces with a greased sharp knife. Serve with white grated coconut.
|I've also steamed some tapioca (top plate). |
The steamed tapioca kuehs are placed on the lower plate.
Simply love the texture and the sweetness (not too sweet) is just right for me. Enjoy!
I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.