Saturday 18 March 2006

Steam Tapioca Cake

Recently I have the urge on making all kinds of Local Kueh. And for this post I will be sharing the recipe for this Steam Tapioca Cake which I made for mum gathering with friends. The main ingredients for this kueh is Tapioca and coconut milk as well as coconut sugar (gula melaka).

The original colour of this kueh is brown for the tapioca layer and white for the coconut layer. But instead I change the colour from white to jade green by adding some Pandan Essence.

Ingredients Bottom Layer:
250g Grated Tapioca
100g Gula Melaka
100g Grated Coconut
50g Sifted Tapioca Flour
100ml Water
1/2 Teaspoon Salt
1 Egg Yolk

Ingredients For Top Layer:
400ml Thick Coconut Milk
50g Sieved Rice Flour
1/2 Teaspoon Salt
1 Teaspoon Pandan Essence

1. Grease a 7" baking tin and line with banana leaves.
2. Combine grated tapioca with palm sugar and grated coconut and mix well.
3. Add tapioca flour, water, salt and egg yolk and mix well.
4. Next pour the tapioca mixture into the baking tin, place in the steamer and steam over high heat for 10 minutes (till half-cooked) then remove from heat.
5. Combine all top layer ingredients and mix well then pour it on the warm tapioca mixture.
6. Return baking tin to steamer and steam for about 30 minutes till cooked through.
7. Remove and let it cool then cut into serving pieces.

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