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KUEH UBI KAYU (STEAMED TAPIOCA CAKE)
Prep Time
20 mins
Cook Time
1 hr
 
Course: Dessert, Snack
Cuisine: Peranakan
Servings: 1 0-inch round cake (about 20–25 pieces)
Author: Shiokman Eddie
Ingredients
Tapioca Kueh
  • 1 kg grated tapioca
  • 150 g sugar
  • 100 ml coconut milk
  • 370 ml water
  • Banana leaves to line pan or oil pan
  • 400 g grated coconut
  • ½ tsp salt
  • 6 pandan leaves
Instructions
Make the Tapioca Kueh
  1. Add 150g sugar to 1 kg grated tapioca
  2. Add 100 ml coconut milk and 370 ml water
  3. Mix all the ingredients thoroughly
  4. Place banana leaf large enough to cover the base of a 10" circular pan and pour in tapioca mixture
  5. Spread the mixture evenly
  6. Arrange crushed pandan leaves on top of tapioca mixture
  7. Place the pan in a steamer and steam for 40 - 45 mins
Prepare the Coconut Coating (While the cake is steaming)
  1. Sprinkle ½ tsp salt to 400g grated coconut and mix well
  2. Pour grated coconut into the pan with pandan leaves
  3. Arrange pandan leaves on top of the grated coconut and steam for 15 mins
Assemble

  1. Remove the steamed kueh from the pan and let it cool slightly.

  2. Cut into bite-sized pieces.

  3. Coat each piece generously with the steamed salted grated coconut.

Recipe Notes

Pro Tips & Notes

  • For a softer texture, increase water by 150–300 ml.
  • Add pandan juice (blended and strained pandan leaves) to the batter for a stronger green colour and fragrance.
  • Use fresh grated coconut for the best flavour and texture.
  • Store in the fridge if not serving immediately. Re-steam or microwave briefly before eating.
  • This kueh tastes best on the day it is made.
  • You can also steam the whole cake in a square or rectangular pan for easier cutting.