1/2kgWhite Grated CoconutBrown Skin of the coconut removed
Wash the pandan leaves and bundle it together.
In a pot, boil 600 ml of water, 12 TBsp of sugar and the pandan leaves until the sugar is completely dissolved. Remove and discard the pandan leaves.
Pour the mixture over the tapioca and give it a stir until well incorporated.
Add in the coconut milk to the tapioca and continue stirring to incorporate coconut milk.
Transfer the tapioca mixture into a 20cm (8") baking tin and spread it out evenly.
Add water to a wok and bring to a boil. Place the tapioca on the steaming rack and steam for 20 mins over medium high heat with cover on.
Remove the tapioca and let it cool completely before cutting.
Once the tapioca is cooled completely, use a plastic spatula to cut the tapioca into either diamond or square shapes.
Meanwhile, place the white grated coconut in a plate and add in 1/4 tsp salt and mix well.
Place the grated coconut in the wok and steam for about 10-15 mins. Remove and let it cool.
Place the cut sections of tapioca onto the plate of grated coconut and coat each piece evenly.
Transfer the steamed tapioca cake to a platter. Best serve when it is chilled.
You can buy readily grated tapioca from the wet market in the same stores that sell grated coconut. Do note: only certain markets sell grated tapioca. They usually grate it before hand and place it in the fridge, so you won't see it on display. Ask if they sell it.
Remove the remnant of the centre core of the grated tapioca if there is any.
Alter the texture of the tapioca to be softer or harder by adding less or more water accordingly.
Add some colour to liven up the presentation! Divide the tapioca into 2 equal portions and place them in 2 smaller tins for steaming. Add 1/2 tsp red or green food colouring to the tapioca and mix well before steaming.
To see if it's cooked, use a chopstick to poke through the centre of the tapioca. It the chopstick comes out clean and sticky, it is done.
As the tapioca is sticky and gets stuck to the bottom of the tin, you need to use the spatula to go right under the tapioca and scrape it to lift it up.
If there is too much tapioca kueh left, you can leave in the fridge for a couple of days, but do not to cut or coat it with grated coconut yet. This way, you can steam the tapioca kueh again to soften it before cutting and coating.
Add some salt to the grated coconut before steaming so that it can be kept in the fridge for 2-3 days without turning rancid.
Make sure that the grated coconut is completely cooled before coating the tapioca kueh.