Kueh Ubi Kayu is also made from grated tapioca (cassava) just like Kueh Bingka, but it is steamed instead of baked. It is served with lightly salted steamed grated coconut.
To make this delicious kueh, click on the video tutorial and print out the recipe below.
Please click Image or YouTube Link below to view Video Tutorial:
YouTube Link: https://youtu.be/HWC4SUGB1vo
- 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
Add 150g sugar to 1 kg grated tapioca
Add 100 ml coconut milk and 370 ml water
Mix all the ingredients thoroughly
Place banana leaf large enough to cover the base of a 10" circular pan and pour in tapioca mixture
Spread the mixture evenly
Arrange crushed pandan leaves on top of tapioca mixture
Place the pan in a steamer and steam for 40 - 45 mins
In the meantime prepare the grated coconut for steaming
Arrange crushed pandan leaves in a round pan
Sprinkle ½ tsp salt to 400g grated coconut and mix well
Pour grated coconut into the pan with pandan leaves
Arrange pandan leaves on top of the grated coconut and steam for 15 mins
Remove steamed tapioca cake and grated coconut from steamer. Remove pandan leaves
Cut the kueh into bite size pieces and coat each piece with the steamed grated coconut
- Keep kueh in fridge if not serving immediately.
- For a softer kueh, you could increase the amount of water by 150 - 300 ml.
- Pandan juice (squeezed from blended pandan leaves) could be added to the tapioca mixture.