Eggless Steamed Tricolour Cassava Kuih (Tapioca Kuih), the bottom layer is the original flavour, the middle green layer is pandan flavour, and the top brown layer is flavoured with dark brown sugar.
CHINESE VERSION: 蒸三色木薯糕 (无蛋版)
Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version) | MyKitchen101en
Yield: 8-inch square (24 pieces)
Ingredients:
- 1.3 kg grated cassava*
- ¾ tsp fine salt
- 55 g tapioca starch
- 360 g thick coconut milk
Ingredients for plain layer:
- 70 g fine sugar
- 35 g plain water
Ingredients for pandan layer:
- 70 g fine sugar
- 35 g pandan juice*
Ingredients for brown sugar layer:
- 75 g dark brown sugar
- 35 g plain water
Instructions:
1 Coat 8-inch/20-cm square baking pan with oil, then line with non-stick baking paper.
2 *For grated cassava: You will need 1.7-1.8 kg of cassava. Make a shallow cut on the skin of cassava, peel off the skin with knife, rinse with water. Remove the tough fibre in the centre. Finely grate cassava with food processor. Measure out 1.3 kg of grated cassava (no need to drain off the liquid).
3 Add salt and tapioca starch to grated cassava, mix well. Add in thick coconut milk gradually, mix until combined.
4 Divide into 3 equal portions, each about 570 g.
5 For plain layer: Add fine sugar and water to 1 portion of cassava mixture, mix well. Pour into lined baking pan, steam over medium heat for 8 minutes.
6 *Pandan juice: Blend 15 g of pandan leaves with 45 g of water, extract 35 g of pandan juice.
7 For pandan layer: Add fine sugar and pandan juice to 1 portion of cassava mixture, mix well. Pour pandan layer over plain layer, steam over medium heat for 8 minutes.
8 Sift dark brown sugar to remove coarse part, take out 75 g of fine dark brown sugar.
9 For brown sugar layer: Add dark brown sugar and water to cassava mixture, mix well. Pour brown sugar layer over pandan layer, smooth the surface with spatula, steam over medium heat for 1 hour.
10 Set aside to cool completely.
11 Unmould when completely cooled, cut into pieces using plastic knife.
Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
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Ingredients
- 1.3 kg grated cassava*
- ¾ tsp fine salt
- 55 g tapioca starch
- 360 g thick coconut milk
For plain layer:
- 70 g fine sugar
- 35 g plain water
For pandan layer:
- 70 g fine sugar
- 35 g pandan juice*
For brown sugar layer:
- 75 g dark brown sugar
- 35 g plain water
Instructions
- Coat 8-inch/20-cm square baking pan with oil, then line with non-stick baking paper.
- *For grated cassava: You will need 1.7-1.8 kg of cassava. Make a shallow cut on the skin of cassava, peel off the skin with knife, rinse with water. Remove the tough fibre in the centre. Finely grate cassava with food processor. Measure out 1.3 kg of grated cassava (no need to drain off the liquid).
- Add salt and tapioca starch to grated cassava, mix well. Add in thick coconut milk gradually, mix until combined.
- Divide into 3 equal portions, each about 570 g.
- For plain layer: Add fine sugar and water to 1 portion of cassava mixture, mix well. Pour into lined baking pan, steam over medium heat for 8 minutes.
- *Pandan juice: Blend 15 g of pandan leaves with 45 g of water, extract 35 g of pandan juice.
- For pandan layer: Add fine sugar and pandan juice to 1 portion of cassava mixture, mix well. Pour pandan layer over plain layer, steam over medium heat for 8 minutes.
- Sift dark brown sugar to remove coarse part, take out 75 g of fine dark brown sugar.
- For brown sugar layer: Add dark brown sugar and water to cassava mixture, mix well. Pour brown sugar layer over pandan layer, smooth the surface with spatula, steam over medium heat for 1 hour.
- Set aside to cool completely.
- Unmould when completely cooled, cut into pieces using plastic knife.
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请问 打木薯的搅拌机是什么牌子的 ?谢谢
是旧的Kenwood 多功能的, 超过10年了, 现在应该没有这个model 了。
Missing these delicious delights from my childhood…..they are not available in India
Looking so colorful and delicious. Thanks for sharing.
Thank you for recipe! Will this work if I bake it in the oven?
Yes.