Steamed Tapioca Kuih

Ingredients

• oil, for greasing
• 500 g tapioca roots, peeled and cut in chunks
• 120 g brown sugar
• 880 g water
• 100 g coconut milk
• 1 tsp salt
• 3 pandan leaves, cut in 5 cm length
• grated fresh coconut, to garnish

Preparation

1. Grease a heat-resistant round steaming tray (max Ø 14 cm, 10 cm height - see tips) and set aside.
2. Place tapioca chunks in mixing bowl, chop 40 sec/speed 10. Scrape down sides of mixing bowl with spatula.
3. Add brown sugar, 80 g water, coconut milk and salt, mix 40 sec/speed 3. Transfer to prepared steaming tray and add pandan leaves on top. Clean mixing bowl.
4. Place 800 g water in mixing bowl, place Varoma dish into position, insert reserved steaming tray, close Varoma lid and steam 40 min/Varoma/speed 3. Remove Varoma and set it aside. Carefully open Varoma lid, remove pandan leaves, allow to cool before cutting into slices (1 cm x 4 cm). Garnish with grated coconut on top and serve.

Useful Items

round steaming tray (max Ø 14 cm, 10 cm height)

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Hints & Tips

• For best flavour and results, choose white flesh tapioca roots which are starchier.
• When selecting the tray to be used in the Varoma, consider to: choose heat-resistant materials (eg. ceramic, metal or silicone); make sure the dish size is appropriate and the Varoma lid can be closed completely; make sure some steaming holes (slots) remain unobstructed.