Getuk Ubi or Pounded Tapioca Cakes; it does not matter what you name this kuih as this is one of the kuihs which I enjoy eating. As mentioned in my earlier post, Ubi Kayu (Steamed Cassava/Tapioca Kuih With Coconut), I am simply a lover of any kind of tapioca desserts. This kuih I know is fondly loved by the Malay communities in Malaysia, Singapore, Brunei and Indonesia and I am sure even the Chinese and other communities loved it too!
Getuk Ubi makes a good afternoon snack or a sweet dessert for after dinner. When you sink your teeth into it, the intense flavour of the grated coconut and palm sugar balanced so well with the minimal flavoured cassava at the bottom… Mmm mmm, simply irresistible. I know, I know you will be tempted to have more than you should… BUT bear in mind, it is high in carbohydrates so eat it moderately. This is why I am making a minimal portion so that we will not overeat. Hahaha.
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. Like and follow us on Beyond Norm’s Facebook Page and subscribe to our blog. Follow us on Instagram (@TheRealBeyondNorm) and YouTube (@BeyondNormEats), to get the latest exciting updates and videos. We would also like to welcome you to join our Mummy’s Kitchen Facebook Group for food lovers like you, whether newbie or veteran.
Serve (according to your choice)
520g tapioca or Cassava
¼ teaspoon salt
Sweet Coconut Toppings
75g palm sugar or gula Melaka
3 knotted pandan leaves
230g grated coconut
Pinch of salt
1 teaspoon corn flour
80ml thin coconut milk
Preparation of tapioca:
- Peel the skin off the tapioca.
- Rinse off the dirt from the tapioca.
- Cut into small pieces and transfer them into a dish.
- Steam the tapioca for 40-45 minutes or until soft.
- Sprinkle sugar and salt evenly into the steamed tapioca and mash while it is still hot.
- For a better texture, you can leave some tapioca in bite sizes.
- Do not forget to remove the fiber in the middle of the tapioca.
- Line a square or round pan with banana leafs. (I ran out of banana leafs so I left this step out)
- Pour in the mashed tapioca and press till firm and even.
Preparation of the sweet coconut topping (while the tapioca is steaming)
- Add the palm sugar, sugar, water and knotted pandan leaves in a saucepan.
- Bring to boil and stir until sugar is dissolve.
- Add in the grated coconut and coconut milk with corn flour.
- Stir until the coconut is drier and thicken.
- Spread the sweet coconut toppings onto the compacted tapioca.
- Ensure that it is also spread evenly and firmly.
- Cut into bite size and serve.