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Kuih Ubi Kayu Kelapa
A delightful and chewy steamed cake made from grated cassava and coconut milk, sweetened with palm sugar. This traditional 'kueh' is a popular snack or dessert in Brunei, known for its soft texture and subtle sweetness.
đ§ Ingredienser
- 1 kg Cassava(peeled, grated, and excess water squeezed out)
- 250 ml Coconut milk(thick)
- 200 g Palm sugar(or gula melaka, chopped)
- 50 g Rice flour
- 50 g Tapioca flour
- 0.5 tsp Salt
- 2 pieces Pandan leaves(knotted)
- 100 g Grated fresh coconut(for coating)
đšâđł Instruktioner
- 1
In a saucepan, combine the chopped palm sugar, coconut milk, and knotted pandan leaves. Heat over medium heat, stirring until the sugar is completely dissolved. Do not boil. Remove from heat and discard pandan leaves.
- 2
In a large bowl, combine the grated cassava, rice flour, tapioca flour, and salt. Pour the warm palm sugar syrup over the cassava mixture and mix well until a smooth batter forms.
- 3
Grease a steaming pan or dish. Pour the batter into the prepared pan and spread evenly.
- 4
Prepare a steamer by bringing water to a boil. Place the pan with the batter into the steamer. Steam over medium-high heat for 35-40 minutes, or until the kuih is firm and cooked through.
- 5
While the kuih is steaming, steam the grated fresh coconut for about 10 minutes to soften it. Let it cool completely.
- 6
Once cooked, let the kuih cool completely in the pan before cutting it into desired shapes (squares or diamonds).
- 7
Roll the cut kuih pieces in the steamed grated coconut. Serve chilled or at room temperature.
đĄ Proffstips
- âEnsure the excess water is squeezed out from the grated cassava to prevent the kuih from becoming too watery.
- âUsing fresh pandan leaves imparts a wonderful aroma.
- âLet the kuih cool completely before cutting to ensure clean slices.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a few drops of pandan extract to the batter for a more intense green color and fragrance.
- For a layered effect, divide the batter and steam each layer separately with different natural food colorings (e.g., butterfly pea flower for blue, pandan for green).