Tuesday, May 4, 2010

Steamed Tapioca Cake

A lighter taste version than the baked one I've made few days ago.


Ingredient
  • 500gm grated tapioca
  • 100gm sugar
  • 1 egg, lightly beaten
  • 200ml thin coconut milk
  • 2 tbsp pandan juice (blend some pandan leaves with 2 tbsp water and strain to get juice)
  • pinch of salt
  • green food colouring (optional)
Method
  1. Combine coconut milk, sugar, egg, pandan juice & salt together. Stir till sugar dissolve.
  2. Fold in grated tapioca and mix evenly.
  3. Grease a 8" square pan, pour batter over and smooth the top.
  4. Steam over boiling water for 45mins. Cool completely in pan before unmoulding and cut into pieces.
  5. Optional: roll over sliced steamed tapioca cake over grated coconut and serve. (steam some grated coconut with pinch of salt & some pandan leaves)

4 comments:

  1. Hi. Would appreciate to know why you add in the egg. What is the purpose? Thanks

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  2. Hi MJ...the egg add as a 'binding agent' to this kueh.

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  3. Some recipe suggested to add grated coconut into the mixture or even corn flour. What do you think?

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  4. Depends on the recipe itself, the texture will alright if the grated coconut or corn flour is well proportioned with the liquid amount in the recipe. I dun mind having grated coconut in the kueh

    ReplyDelete