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Course: Snack
Author: Shiokman Eddie
  • 180 g sugar
  • 1 kg grated tapioca
  • 350 g coconut milk
  • 1/4 tsp salt
  • 2 whole eggs
  • 20 g butter at room temperature
  1. Add 180g sugar to 1 kg grated tapioca
  2. Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs
  3. Mix all the ingredients thoroughly
  4. Add 20g soft butter at room temperature and mix well
  5. Line a 10 inch square tin with parchment paper and slowly pour in the tapioca mixture
  6. Shake the tin gently to evenly spread the mixture
  7. Bake in a preheated oven at 160°C for 1 to 1½ hour.
  8. Check the kueh after 1 hour.
  9. If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean
  10. Remove kueh from baking tin and set aside to cool down
  11. Cut only when the kueh has cooled down for at least an hour