Kueh Getuk Ubi

Getuk Ubi is made of a layer of fragrant mashed tapioca, topped with another layer of luscious gula melaka grated coconut. Only a touch of sugar is added to the tapioca layer to allow the full flavour to come through. 

To learn how to make this kueh, please click on the image below to view my video tutorial. 

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Getuk Ubi

Shiokman Eddie


Bottom Layer

  • 750 g peeled tapioca (1 kg before removing peel)
  • ¼ tsp salt
  • 1 Tbsp sugar

Top Layer

  • 250 g coconut freshly grated
  • 90 g gula melaka (palm sugar), chopped
  • ¼ tsp salt
  • 25 ml water
  • 1 tsp tapioca flour (mixed with 1 tsp water)
  • 5 pandan leaves


Bottom Layer

  • Peel and wash tapioca, then cut into thin strips. Boil tapioca with salt in a pot of water for 15 – 25 minutes. The water should cover the tapioca.
  • Once tapioca is cooked and has softened, remove from the pot and place in a pan. Mash tapioca together with sugar.

Top Layer

  • In a frying pan, stir gula melaka, salt, water and pandan leaves over low heat, until gula melts. Add grated coconut and mix well. Pour tapioca flour slurry and mix thoroughly. Continue to cook until all ingredients are well-combined. Remove from fire.


  • Line 2 loaf pans with parchment paper, leaving overhang. Put in half of the mashed tapioca.
  • Spread mashed tapioca evenly in the pans.
  • Fold the overhang parchment paper to cover mashed tapioca. Press hard to compress it.
  • Unfold the paper and spread gula melaka grated coconut on top.
  • Fold the overhang parchment paper to cover grated coconut. Press hard to compress it.
  • Cut the kueh with a plastic scraper or knife.
  • Serve while warm. Keep leftovers refrigerated.


  • Leave overhang on both sides of loaf pan to allow for easy unmoulding of kueh.
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