Steamed Tapioca Kueh

'Kueh' was Greek to me 5 years back when I came to Singapore. Now I make them in my kitchen! To me kueh/kway is an Asian Cake. People here would love to Kueh Vs Cake. The basic ingredient in Kueh is either rice flour/tapioca with coconut milk flavored with pandan leaves and dressed with shredded coconut. You can make it look colorful and attractive :) I started off with a recipe provided by my colleague however one of the Singapore blogs here gives you a more accurate recipe. But women here say there is no correct/right recipe for Kueh. Everything is agak-agak(approximately) la .....

Here is how I made Steamed Tapioca Kueh as per my colleagues recipe :

Tapioca : 2.5 cups (cleaned and grated)
Coconut Milk : 1 cup
Sugar : 3 tablespoons
Food Color : any color
Shredded wetcoconut : 4 tablesp
Pandan leaves : 3-4

Method:
Mixed  grated tapioca, coconut milk, sugar. Place pandan leaves over it and closed the pan with a lid. Steamed for 15 minutes. Enjoyed hot Kueh's.

If you have shredded coconut with you, steam coconut, pinch of salt and pandan leaves for 3 mins. Dredge hot Kueh with the warm shredded coconut and serve.

Yummy Steamed Kueh's just for you from Singapore .......


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