Edited 07 Nov 17

We tried the recipe again, this time replacing the caster sugar with about 300g of gula melaka and the unique flavour of the sugar added a nice brown and fragrance to the kuehs and they were lovely.


It hasn’t been the easiest week, so to distract ourselves, we decided to try making the steamed Tapioca kuehs. The hubs and me are totally opposite. I’m all precision and he’s all free spirited, hence I bake and he cooks. To increase the chance of success for this first try, I measured all the ingredients and he did the manual work of grating the Tapioca and success it was. Here’s the recipe.






(Makes a 8 in square tray – I made half in the original pale yellow and another half in blue, coloured with natural blue pea flower)


  • 1kg Tapioca (grated using machine)
  • 600 ml water
  • 250 ml Coconut milk
  • 250g grated coconut
  • 12 tbsp sugar
  • 2 tbsp tapioca flour
  • 1 tsp of salt
  • a few pandan leaves
  • blue pea flowers (optional)


  1. Prepare the tray by lining the base with pandan leaves, some recipes call for lining the base with banana leaves, but we used pandan leaves which are readily available for us.
  2. Add a few tablespoons of water to a bunch of blue pea flowers and leave to sit for about 10 minutes.
  3. Add salt to the grated coconut and mix before steaming for about 10 – 15 minutes. This allows the grated coconut to keep longer. I added a few tablespoons of blue pea water to half the grated coconut to get a nice pale blue.
  4. Grate the tapioca. I used machine which is much faster, but you can get grated ones from the wet market.
  5. Add the tapioca flour to the grated tapioca and mix well.
  6. Heat the sugar in the water until boiling.
  7. Add the coconut milk and heat till bubbling, but do not boil.
  8. Add the coconut mixture to the tapioca and stir till well combined.
  9. To half this batter, I added blue pea flowers water, you can skip this step. Pour the batter into prepared square tray and steam for about 35 minutes until a wooden chopstick comes out clean with it is inserted into the kueh.
  10. Leave the kueh to cool completely.
  11. Cut the cooled kueh into desired size and roll in the steamed grated coconut.
  12. This kueh should be eaten fresh as ideally, it should not be fridged and coconut does not keep well outside the fridge. That said, I left a few pieces in the fridge and they were still good.

The kuehs turned out real soft and fragrant and I would do it this.