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)
 

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version) | MyKitchen101en

Yield: 8-inch square (24 pieces)

Ingredients:

Ingredients for plain layer:

  • 70 g fine sugar
  • 35 g plain water

Ingredients for pandan layer:

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.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
 

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).

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

3 Add salt and tapioca starch to grated cassava, mix well. Add in thick coconut milk gradually, mix until combined.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
 

4 Divide into 3 equal portions, each about 570 g.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

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.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

6 *Pandan juice: Blend 15 g of pandan leaves with 45 g of water, extract 35 g of pandan juice.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

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.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

8 Sift dark brown sugar to remove coarse part, take out 75 g of fine dark brown sugar.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

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.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

10 Set aside to cool completely.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

11 Unmould when completely cooled, cut into pieces using plastic knife.

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

Steamed Tricolour Cassava/tapioca Kuih (Eggless Version)

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.
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Prep Time 35 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 55 mins
Course Dessert, Kuih
Cuisine Malaysia, Southeast Asia
Servings 24 pieces
Calories 163 kcal

Ingredients
  

For plain layer:

  • 70 g fine sugar
  • 35 g plain water

For pandan layer:

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.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • *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).
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • Add salt and tapioca starch to grated cassava, mix well. Add in thick coconut milk gradually, mix until combined.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • Divide into 3 equal portions, each about 570 g.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • 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.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • *Pandan juice: Blend 15 g of pandan leaves with 45 g of water, extract 35 g of pandan juice.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • 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.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • Sift dark brown sugar to remove coarse part, take out 75 g of fine dark brown sugar.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • 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.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • Set aside to cool completely.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)
  • Unmould when completely cooled, cut into pieces using plastic knife.
    Steamed Tricolour Cassava/Tapioca Kuih (Eggless Version)

Video

Notes

This recipe yields an 8-inch square divided into 24 pieces.
The nutritional value for reference is for 1 piece. 

Nutrition (per serving)

Calories: 163kcalCarbohydrates: 32gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 84mgPotassium: 191mgFiber: 1gSugar: 10gVitamin A: 7IUVitamin C: 12mgCalcium: 14mgIron: 0.4mg
Keyword baked cassava cake, cassava kuih, tapioca cake, Tapioca Kuih
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