Once in while when I crave to have some nyonya kuih this is one of the kuih that I will make to satisfy my craving. Besides being tasty this kuih is easy to make and the ingredients for making it are easy to find. Some like the bottom layer to be smooth. In this case the tapioca has to be grated. However, I like to be able to bite into some bits and pieces of tapioca. Instead of grating the tapioca, I will use my grinder to grind the tapioca (not finely but leaving some rough pieces behind). I hate to put any colourings in my baking and cooking (except for natural ones) so it is important to buy the yellow specie to make this kuih so that the top and bottom layers are distinct.
Ingredients:
- For the bottom layer:
- 800 g grated or ground tapioca (yellow specie)
- 300 ml thin coconut milk (I used 150 ml of coconut extract in the box and mix it with 150 ml of water)
- 20 g tapioca flour
- 180 g sugar (slightly more if you have a sweet tooth)
- For the top layer:
- 75 g rice flour
- 90 g tapioca flour
- 400 ml thick coconut milk
- 3 g salt
- 7 inch x 7 inch pan bottom lined with banana leaf. Grease the pan with corn oil on all sides and banana leaf
Method:
- Bottom Layer:
- Prepare a steamer with boiling water.
- Add all ingredients for the bottom layer to a bowl.
- Mix them up very well.
- Pour the mixture into the pan and level it with a spatula.
- Steam the tapioca mixture for 30 minutes.
- Top Layer:
- Add all ingredients for the top layer to a bowl.
- Stir the ingredients to obtain a smooth santan batter.
- After steaming the bottom layer for 30 minutes, open the steamer and gently pour the santan batter on top of the cooked tapioca kuih.
- Cover the steamer and cook for another 30 minutes or until the santan layer is cooked.
- Remove the pan from the steamer to the counter top.
- Let the kuih cool down completely.
- Slice the kuih. Enjoy.
- Note: Keep the kuih in a tightly covered container and keep the container in the fridge if you cannot finish it on the same day.