Tapioca Coconut Kueh - by Happy Kitchen

Hubby saw Bengawan Solo selling this kueh and asked me to make one. I didn't know what is this till I saw a Nyonya Kueh book from Ricky Ng. Then hubby requested for one.. This is call Tapioca Coconut Kueh and he complimented this is better than those selling in Bengawan Solo. Therefore, would like to share with all mommies here who loves Nyonya Kueh. I've half the recipe from the original recipe in the book: ENJOY!!!
Tapioca Base A
600g white flesh tapioca
1/4tsp salt
60g castor sugar

Tapioca Base B
1/2tbsp milk powder
a few drops of yellow food coloring
Coconut Topping
17g fine sugar
80g palm sugar (coconut sugar)
6oml water
1/4tsp salt
5 pieces pandan leaves (knotted together)
1/2 tbsp corn flour
1/2 grated white coconut
To Line Tray
Some banana leaves
Method
Tapioca Base
1. Peel tapioca, cut into pieces and steam for 50 minutes till soft.
2. Mash the tapioca while its still hot, then add in remaining ingredients A and B.
3. Knead the mixture till smooth and fine (I used hand to knead).
4. Line a 9 or 10 inch tray with banana leaves and transfer mixture into it.
5. Press firmly and flatten the surface.
Coconut Topping
6. In a POT, add in fine sugar, palm sugar, water, pandan leaves and salt, and cook till sugar completely dissolved.
7. Add in corn flour and grated white coconut and cook till dry under medium fire.
8. Spread Coconut Topping on top of Tapioca Base evenly and press firmly.
9. Set aside to cool completely before cutting into pieces.

Fiona Lau

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