Kueh Putugal Recipe (Steamed Banana Tapioca/Cassava Cake)

Kueh Putugal (also known as Kuih Portugal or Putu Tegair) is a shared heritage dessert primarily attributed to the Eurasian (Kristang) community in Singapore and Malaysia, though it is also adopted by the Peranakan (Nyonya) community.

This steamed tapioca cake with a sweet banana center is a beloved treat. It’s gluten-free, naturally vegan, and absolutely delicious when rolled in freshly grated coconut.

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Click on the link below to watch the tutorial video:

YouTube Link: https://youtu.be/zPI3Fx24y7A

Kueh Putugal

Shiokman Eddie

Steamed Banana Tapioca/Cassava Cake

Print Recipe Pin Recipe

Course Dessert

Cuisine Eurasian, Peranakan

Ingredients

  

• 1 kg grated tapioca/cassava
• 60 g sugar
• 100 ml coconut milk santan
• 120 ml water
• 6 g blue pea flowers bunga telang (boil in 120 ml water)
• 3 – 4 bananas pisang rajah, ripe
• Pandan leaves or banana leaves
• for covering kueh before steaming
• Topping:
• 250 g freshly grated coconut
• ½ tsp salt

Instructions

 

• In a large bowl, mix grated tapioca, sugar, and coconut milk. Add 80 ml water and mix thoroughly. Divide the mixture into two equal portions.
• Set aside one portion as the plain (uncoloured) mixture.
• Rinse the blue pea flowers, then boil until the water turns a deep blue. Strain and squeeze out all the liquid. Measure 80 ml of the blue pea flower water and gradually mix it into the second portion to form the blue tapioca mixture.
• Add another 80 ml of water to the plain mixture so both mixtures have equal liquid content.
• Line a 22 cm pan with baking paper and lightly grease the sides. Pour in half of the plain mixture and spread evenly.
• Arrange a layer of sliced bananas over the plain layer, keeping them about 1.5 cm away from the edges.
• Spread half of the blue mixture over the bananas.
• Add the remaining plain mixture, followed by another layer of bananas, then finish with the remaining blue mixture.
• Cover the surface with pandan or banana leaves. Steam over high heat for about 1 hour.
• Remove the leaves, pour off any excess water on the surface, and allow the kueh to cool for about 1 hour.
• Mix grated coconut with salt and pandan leaves, then steam for 10 minutes. Set aside to cool.
• Carefully unmould the kueh. Top generously with the steamed coconut and serve warm.

Notes

Keeping the bananas slightly away from the edges helps prevent them from oozing out during steaming.
You can add more banana slices for a richer flavour.
Best enjoyed warm. Store leftovers in the fridge and reheat or allow to come to room temperature before serving.

Keyword banana, Blue pea, tapioca