Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca Kueh / Steamed Cassava Cake)

🧂 Ingredients

• 4-8 fresh pandan leaves

  washed
• 220 ml coconut milk
• 75 g grated fresh coconut
• 500 g tapioca

  300g without skin
• ⅛ tsp fine salt
• 30 g Monk fruit sweetener

  or Stevia sweetener
• ⅛ tsp fine salt

Instructions

• 1 Cut the tapioca by trimming off both ends. Cut a slit lengthwise across the
  tapioca and use the knife to cut off the hard skin.
• 2 Rinse off the dirt or any residue hard bits from the skin. Cut the tapioca into
  smaller pieces.
  
  Trim off the tough fibre in the middle, it's slightly off-whitish in colour.
• 3 Grate the tapioca using a food processor with a grating blade or grate manually.
• 4 Squeeze the juice out from the grated tapioca as much as possible.
• 5 Add coconut milk, monk fruit sweetener [https://amzn.to/3IoFggA], fine salt to
  the grated tapioca. Use a whisk to mix well.
• 6 Transfer the batter into a lined steamer plate. Use a spatula to level the
  batter.
• 7 Add cut pandan leaves [https://amzn.to/3IpUCBx] on top of the batter.
• 8 Boil water in a steamer. Steam the tapioca kueh, covered, for 20-30 minutes over
  medium heat.
• 9 Once steamed, remove the pandan leaves. Let the kueh cool over 2-3 hours.
• 10 Place grated fresh coconut, fine salt and 3-4 knotted pandan leaves
  [https://amzn.to/3IpUCBx] into a heat-proof dish.
  
  Boil water in a steamer and steam the fresh coconut on medium heat for 10
  minutes.
  
  Then remove from heat, remove the pandan leaves. let the coconut cool completely
  and set aside.
• 11 Run a knife or spatula along the sides of the steamer plate and unmould the
  tapioca kueh and transfer into a plate.
• 12 Cut the kueh into squares.
• 13 Generously coat with steamed grated coconut.
• 14 Serve and enjoy.

Nutrition Info