Skip to main content

Steamed Tapioca/Cassava Kuih With Coconut



This is a simple and delicious Steamed Tapioca/Cassava Kuih With Coconut. It's vegan and gluten-free!





Steamed Cassava/Tapioca Kuih With Coconut

Ingredients

2 Medium Size (about 650 grams) Cassava/Tapioca Root, peeled and grated
100 to 120 grams Cane Sugar
150 ml Coconut Milk
3 Tbsp Water
¼ tsp Sea Salt
¾ Cup (from ½ of a coconut) of Grated Coconut, mixed with a big pinch of sea salt

Method

Mix together the grated cassava (about 500 grams), sugar, coconut milk, water, and sea salt. The tapioca mixture should be slightly thick, adjust by adding extra coconut milk or water. Then taste the mixture for sweetness and adjust accordingly.

Place the tapioca mixture in a square or round pan, and steamed for about 30 to 35 minutes over rapid boiling water. Remove and let cool completely. The tapioca kuih can be slice into any shape of your choice. Then roll the kuih in the grated coconut. The kuih can be kept in the refrigerator for a few days, just reheat in a steamer for about 2 to 3 minutes.

Labels:

Comments

  1. PatriciaSeptember 15, 2014 at 8:45 AM

    Just noticed that instead of grated cassava you wrote grated coconut.

    ReplyDelete
  2. peiyinMay 4, 2015 at 5:47 AM

    hello i tried your recipe but the coconut milk in it kinda made it taste rancid.
    i used coconut milk from a carton, drank a little before adding to the mixture, it tasted delicious. but after steaming the mixture, the kueh had a rancid coconut taste to it. have you encountered it before? should i have used fresh coconut milk instead?

    ReplyDelete
  3. Angie TeeMay 5, 2015 at 7:54 AM

    Sorry, I'm sure why the kuih had a bad taste. Did you try the grated cassava?

    ReplyDelete
  4. jenniferMarch 29, 2017 at 1:46 AM

    Dear Angie,
    I've finally found some fresh cassava to try out this recipe! I followed almost all your steps but with an additional egg to the amount. The taste is delicious but the texture is not chewy at all?! I noticed that my cassava was not juicy at all, is there a way to choose to get cassava that gives a more chewy texture? I mean, my steamed cassava cake gives a 'taro' cake texture, simply firm and soft, when cooled off in the fridge, it's very strange...!

    May I add 50g of tapioca flour to 1kg of cassava to get a "slightly' chewy texture? Or a mixture of rice flour+tapioca flour?

    When you cut your cake, it looks very 'sticky' and chewy, (video). I doubt that an egg would alter so much of the texture, what do you think? I prefer steaming method and with egg (for more fragrance!), you see.

    Thanks for your advice. I'd like to try again to get it right!
    Love your delicious recipes!

    Jennifer

    ReplyDelete
    Replies
    1. Angie TeeMarch 29, 2017 at 7:45 PM

      I'm no expert on choosing Cassava root...but always look for clean, feels light, and try snap the end...if it's easy to snap then should be good. No egg for this recipe, unless you're going to bake them. (diff recipe though). You can add a bit of tapioca starch for the texture, you're looking for. Thanks.

      Delete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more