Tuesday, October 11, 2011
Steamed Tapioca Kueh
this is one type of kuih that i used to make but have not made this since i started blogging and almost forgotten how should the batter consistency like cos this is more like a home recipe. When we make a kuih like this or most of the kuihs, we want to make sure that it's not too soft. Neither do we want it to be tough so while half way mixing in the ingredients, i called up a relative of mine, checked with her regarding the batter again. It should be wet but not watery otherwise i think there could be some difficulty getting it cooked or probably too soft. There isnt any flour being used here just mix in all the ingredients in a bowl and put to steam, simple as that. You can use the white flesh tapioca if you are unable to get the yellow flesh ones, just that i think the yellow ones look more attractive. Do not miss the grated coconut, the kuih tastes more delicious with them.
Ingredients ( made this in a 7" round cake tin )
460gm tapioca, grated and squeeze out excess water
60ml thick coconut milk/santan
For rolling/ topping
1/2 of a young coconut, grated
1/8 tsp of salt
(mix the grated coconut and salt together and steam for about 10minutes. Set aside.)
1. Put the tapioca, sugar , water and santan in a big bowl , stir them and mix till well combined. Pour the batter into a baking tin and steam for 45 mins. Let cool down in tin , cut into pieces and serve with grated coocnut.
I am submitting this post to the Aspiring Bakers #12- Traditional Kueh ( October 2011) hosted by Small Small Baker