It’s so difficult to find tapioca at my neighbourhood unless I really have to go wet market. Last weekend, Hub saw a few tapioca at the market and quickly bought three big ones for me. Because he wanted me to make his fav steamed tapioca cake with coconut milk. But I changed my mind. I decided to make Kuih instead.
This is my first kuih attempt. Making these tri natural colours tapioca cake is tedious, with lots of work to prepare, but it’s so worth it. At least a learning experience for me.
Recipe (tweaked and adapted from Nasi Lemak Lover)
I use an 8′ inch round cake tin
350g tapioca, grated
200g coconut milk
2tbsp plain flour
1/2 tsp salt
Combine all the ingredients and spread the paste into the cake tin. steam over high heat for 10mins.
Sweet Potato layer
140g purple sweet potato (steamed and mashed)
1tbsp corn flour
75g tapioca flour
70g coconut milk
Combine all the ingredients and pour into the cake tin after the tapioca layer is done. Steam for 15mins.
3tbsp plain flour
2tbsp corn flour
1tbsp tapioca flour
125g pandan juice (blended using 1o pandan leaves)
180g coconut milk
Combine and stir all the ingredients. Strain the mixture into a bowl. Place the bowl over a simmering water to cook. Stirring continuously until thickens. Remove from heat and pour into the cake tin after sweet potato is done. Steam further for 20mins. Cool and chill before cut.
Note: I reduced the sugar from the original recipe, and I still find the kuih sweet. I replaced rice flour with corn flour.