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Getuk Ubi with Banana (Getukgal)
Course: Snack
Author: Shiokman Eddie
Ingredients
Gula Melaka Coconut Layer:
  • 1 teaspoon tapioca flour mixed with 25 ml water
  • 90 g gula melaka palm sugar, chopped
  • ¼ teaspoon salt
  • 25 ml water
  • 5 pandan leaves
  • 250 g coconut freshly grated
Tapioca Layer
  • 650 g tapioca 1 kg before removing peel
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 50 ml santan coconut milk
Banana Layer
  • 6 medium sized bananas
Instructions
Gula Melaka Coconut Layer:
  1. Add water to tapioca flour and mix well to make a slurry.
  2. Add chopped gula melaka (Palm Sugar) and salt to a frying pan.
  3. Add water and crushed pandan leaves and cook over low heat, until gula melaka melts.
  4. Add grated coconut and mix well.
  5. Add tapioca flour slurry, mix everything until well combined and cooked thoroughly.
  6. Remove pandan leaves and set aside to cool.
Tapioca Layer:
  1. Peel and wash tapioca. Cut into short pieces of halves or quarters and place in a wok. Add enough water to cover tapioca.
  2. Add salt and sugar when water boils. Lower flame, stir tapioca until water reduces and it is evenly cooked. It will caramelise to give brownish colour. Turn off flame.
  3. Remove the center core of tapioca pieces.
  4. Transfer to a mortar and pound into a fine pulp (optional step for finer texture).
  5. Place mashed tapioca in a pan and steam for about 10 minutes.
  6. Pour santan, mix well and steam for about 5 minutes.
  7. Remove from steamer and set aside to cool.
Banana Layer:
  1. Steam bananas until soft.
  2. Remove the skin and mash the softened bananas.
  3. Note: Alternatively, you could simply slice bananas without steaming.
Assembly:
  1. Line loaf pans with parchment paper, leaving overhang and put in mashed tapioca about quarter full.
  2. Fold the overhang parchment paper to cover mashed tapioca and press to compress it.
  3. Unfold the paper and spread a layer of mashed banana evenly on top.
  4. Spread another layer of mashed tapioca evenly on top of banana layer.
  5. Fold the overhang parchment paper to cover mashed tapioca and press firmly to compress it.
  6. Finally spread a layer of grated coconut over mashed tapioca.
  7. Fold overhang paper and press to compress it.
  8. Remove kueh by lifting the overhang paper from the pan and cut with a plastic scraper.
  9. Serve while warm. Keep leftovers refrigerated.
Recipe Notes
  1. Leave overhang on both sides of loaf pan to allow for easy unmoulding of kueh.
  2. Instead of cooking grated coconut with gula melaka, you could simply steam the grated coconut and eat with the getuk ubi. It will be less sweet this way.