400g grated tapioca
110 ml coconut milk (chilled pasteurised type)
80g sugar (add more if u prefer sweeter)
1 TBS tapioca flour
2 different food colouring of your choice
Coating Ingredients
Fresh shredded coconut (not the desiccated type)
Pinch of salt
2 pandan leaves each cut into 3 parts
Method
1. Mix grated coconut with a pinch of salt. On a plate for steaming, lay the cut pandan leaves and spread the grated coconut on them. Steam over high heat for 10 minutes. Set aside for later coating.
2. Line a 16cm X 11.5cm pan with parchment paper for easier unmoulding later.
3. In a large bowl, combine all the main ingredients EXCEPT the food colouring, and mix well. Divide the batter into 2 portions. For each portion, add a few drops of food colouring and mix well.
4. Prepare the steamer.
5. Pour one of the coloured batter into the pan. Pack and smoothen the batter.
6. Steam on medium high for 15min. Remove from steamer and pour in the next coloured batter. Pack and smoothen the batter. Steam on medium high for 15min.
7. Cool the tapioca kueh COMPLETELY. Remove kueh from pan by lifting the parchment paper. The kueh is very soft when hot and hardens a little once completely cooled.
8. Cut the kueh into small pieces and coat it with shredded coconut. Serve!
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