Tapioca, also known Cassava or Yucca, is cultivated worldwide. It is a very starchy food that is made up mostly of carbohydrates. It can be steamed and eaten with either a mixture of sugar and coconut flakes or with sambal ikan bilis. Or, it can be grated and made into tapioca kuih. On the commercial side, tapioca is made into tapioca flour which is used mainly as a thickener in our cooking.
Tapioca Kuih is one of the most delicious traditional kuih found in our country. Since tapioca can be found in abundance in our country we can make the tapioca kuih anytime to satisfy our palette. The ones we make ourselves will definitely be softer and full of tapioca without any added flour in it. It is also more aromatic as we take care in adding pandan leaves in our cooking process.
Ingredients:
- 1000 g grated tapioca
- 240 g sugar
- 2 eggs
- 500 g coconut milk
- A pinch of salt
- 3 pandan leaves
- Prepare a steamer with enough water to steam the kuih for 40 minutes.
- Wash and cut the pandan leaves into 6-inch length.
- Place half of the pandan leaves in a 7-inch square pan.
- Place a piece of banana leave (7 inch by 7 inch) over the pandan leaves. Grease the sides of the pan as well as the banana leave.
- Add grated tapioca, sugar, egg and coconut milk to a mixing bowl. Stir till all the ingredients are well-combined.
- Pour the mixture into the pan and use a spatula to level it.
- Place the remainder of pandan leaves gently on top of the mixture.
- Place the pan into the steamer with the water boiling.
- Let the kuih cooked for 40 minutes.
- Pre-heat the oven at 175 degrees Centigrade for 10 minutes before the kuih is cooked.
- Remove the pandan leaves on top of the kuih.
- Transfer the pan from the steamer to the oven.
- Bake the kuih till the top is nicely brown.
- Remove the pan from the oven and let the kuih cool down.
- Run a slightly greased knife around the edges of the kuih.
- Remove the kuih from the pan.
- Slice it in any way that you prefer.
