DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 3

Recipe: Ubi Kayu (Steamed Cassava/Tapioca Kuih With Coconut)

I do not know why but I just love to eat all kinds of tapioca desserts (especially this Steamed Tapioca Kuih with Coconut). Recently, I have been seeing a lot of tapioca in the market so I bought some to make this soft textured, delicious kuih for our dessert. However, I had a problem….  I didn’t know which one to choose, they came in so many shapes and sizes! Which one, which one? I guess you can never go wrong when asking some older folks for advice. I saw two elderly ladies near me and I asked them. They gladly taught me how to choose the right ones like an expert. Happily, I bought 3 pieces of skinny and long tapioca and here I am sharing with you another one of my dessert “adventures”.

I hope you like the dessert that I am sharing with you. We love to hear from you so once you have tried this recipe, we hope that you could provide us with some feedback/comments either via our blog or by joining our Mummy’s Kitchen Facebook Group. You can like us on Beyond Norm’s Facebook Page or subscribe to our blog via the right side bar to get the latest updates.

 

Ingredients

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550g grated tapioca

110g sugar

120ml coconut milk

1/4 tsp salt

Some pandan leaves (optional)

Banana leafs (optional)

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200-250g fresh grated coconut

Pinch of salt / 10g sugar

Method

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  1. Peel off the skin and then rinse off the mud (if any) from the cassava/tapioca.
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  2. Dry the cassava/tapioca and then grate them.
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  3. Mix together the grated cassava/tapioca, sugar, coconut milk, and sea salt.
  4. Place the tapioca mixture in a square, round or oval pan. (whichever shape of pan you have available)
  5. If you are using banana leafs, line the pan with the leaf.
    IMG_0850
  6. Place some of the cleaned pandan leaves on top of the tapioca mixture.
  7. Steam at high heat for 25 to 30 mins or until cooked.
  8. Remove from heat and leave to cool completely.
  9. Now steam the grated coconut with salt or sugar for 5 mins.
  10. Remove from heat and leave to cool completely and remove the pandan leaves.
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  11. Once the tapioca kuih is cooled, cut into desired size.
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  12. Coat in the prepared coconut and serve.
  13. The remaining kuih and coconut can be kept in the refrigerator for a few days
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

3 Comments

  1. Pingback: Recipe: Getuk Ubi (Cassava/Tapoica with Sweet Coconut Toppings -木薯糕) | Beyond Norm

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