Steamed Tapioca Kuih/Kueh
Ingredients A:
1 grated white coconut
½ tsp salt
Ingredients B:
1 kg grated tapioca
300g castor sugar
1 tbsp tapioca flour
40g melted butter
1 tsp pandan/vanilla essence
¼ tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk
Method:
- Mix salt and the grated coconut well and steam for 5 minutes.
- Put all ingredients in a large mixing bowl and stir everything till they’re all combined.
- Grease a 10 to 11 inch cake tin with cooking oil. Pour mixture in. Place in a boiling steamer and steam over medium fire for about 35 to 45 minutes.
- When done, cool to a workable temperature, slice into convenient sized rectangles or squares and coat each one in the steamed white coconut.
Note:
You can actually store this kuih/kueh in the fridge and pan fry it when you want to eat.
