Nyonya Tapioca Kueh

Schools holiday is around the corner. Another week to go I'll have a nice break and a gathering that I've been so looking forward to. That means we'll have delicious and yummy food too, oh so excited!! Oh watch my diet...I have to remind myself for that..haha! But there is always "eat first then starts diet tomorrow"...;p
Okay, forget about the diet thing, and I've baked this yummy tapioca kueh for supper few days ago.

It's not as high as the picture shown in the book, probably I've used the wrong pan for this recipe..;p Anyway the texture was good but not the next day. It gets harden the next day even I've heated it..:( So if you are trying this recipe, do finish it the day it was freshly bake.

Recipe adapted from "Nyonya Traditional Kueh by Chef Ricky Ng".

Here's the recipe for easy reference....

1kg grated tapioca

few banana leaves

2 eggs (beaten)

1 tbsp milk powder

1 tbsp custard powder

1/2 tbspsago flour

160g sugar

30g fresh grated coconut

30g butter (melted)

**1 beaten egg & a pinch of salt for brushing the top.

Method:

~ Squeeze dry grated tapioca, then add in all others ingredients (except banana leaves)

and mix well.

~ Line the 7" square tin (has been corrected) with banana leaves, then pour in tapioca mixture and steam over high heat for 30 minutes. (by the same time, preheat the oven at 180'C)

~ Remove from steamer, brush with (topping ingredients) egg mixture.

~ Bake the kueh at 180'C for another 30 minutes. Test the kueh with a bamboo skewer comes out clean, then cool the kueh completely before slicing.

The top was slightly crispy and the insidde was soft. Chewy and soft texture when its fresh. I can say this kueh is slightly light and healthy because there's only 30g of grated coconut used rather than coconut milk.

Try it out and let me know whether you like this recipe or not. Happy baking and have a nice day...:)