Thursday, April 30, 2020

Nostalgic Snacks: Old School Tapioca Kueh

Old School Tapioca Kueh 
My grandma grew her own tapioca on her small farm. Every now and then, she would dig out some tapioca to make yummy treats for her grandchildren.

She would come up with many ways to cook the tapioca. We had boiled tapioca with shredded coconut and gula melaka. Sometimes, she would grate the tapioca to steam a tapioca cake. Then she cut the tapioca kueh into pieces and roll them in shredded coconut. Viola! It is another tasty snack.

Pan-fried Tapioca Kueh
Whenever there was leftover tapioca cake, she would cut them into squares and pan-fried them into crispy, golden brown snacks.

Missing my childhood days in a kampung. Glad that I could find tapioca even though I live in a bustling city. Cook this old school tapioca kueh for my family 😋😋

Old School Tapioca Kueh
500 g grated tapioca
250 g water
6 tablespoonfuls sugar

To get a soft and creamy texture, I substitute the 250 g water with 100 g thick coconut milk and 150 g water.

Shredded coconut (steam together with pandan leaves and salt)
pandan leaves
pinch of salt

Old School Tapioca Kueh ingredients
1.   Lightly grease a tray and set aside.
2.   Add water to a pot and bring to a boil.
3.   Put all ingredients in a large bowl and mix well.
4.   Pour into the tray and steam for 30 minutes.
5.   Set aside the steamed tapioca cake and let it cool.

Old School Tapioca Kueh - preparation
6.   Add some to the shredded coconut, and steam it with cut pieces of pandan leaves.

7.   Cut the tapioca cake into pieces and roll them in the shredded coconut.

8.   Cut leftover tapioca cake into squares and pan fry it to a crispy golden brown.

Old School Tapioca Kueh 

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