Sunday, January 14, 2007

Baked Tapioca Kueh

I have been wanting to make this kueh for a while but it seems difficult recently to find tapioca. But today I saw it selling at the market so I quickly grabbed some in case I don't see them again. I replaced 2/3 of the sugar with gula melaka and the end result is a very fragrant baked tapioca kueh.

Used white sugar
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Used some white and some gula melaka
Photobucket - Video and Image Hosting

Ingredients:
1 kg grated tapioca
100 gm castor sugar
200 gm gula melaka (palm sugar)
40 gm melted butter
1 tsp vanilla essence or powder
1/4 tsp of salt
2 eggs slightly beaten
300 ml of thick coconut milk
100 ml of thin coconut milk

Methods:
1. Line a 9x9 inch baking tray with aluminium foil and lightly greased all sides and botton of tray.
2. Dissolve gula melaka and castor sugar with 100 ml of thin coconut milk. Sift and set aside.
3. Mix all other ingredients into a mixing bowl. Pour the sifted sugar mixture in and mix well. Pour it into the prepared tin.
4. Bake it in a pre-heated oven at 190C for about 1 hr to 1 hr 15 mins until the top is brown. Use top and bottom fire.
at

32 comments:

  1. Baking Fiend9:21 AM

    Hey Leelee..

    Yummy-looking kueh!

    my DD fell in live with yr radish cake at Lucy's place! Is the recipe posted here? I can't seem to find it.

    Ida

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  2. Anonymous10:35 AM

    do you make chinese new year goodies (pineapple tarts, cornflake cookies, deepfried pork floss rolls, peanut cookies, sugee cookies etc) for sale?

    thanks

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  3. Hugbear6:35 PM

    Ida, I am sorry I am not able to share this recipe. But if you like you can try Jo's (from Jodeli) recipe. I heard it's as good.

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  4. Hugbear6:36 PM

    Hi Germaine, I make pineapple tarts, almond cookies and peanut cookies for sale. My aunty is also selling her very very good homemade charchoal grilled love letters. Send me an email to leeleet@gmail.com if you are interested.

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  5. Baking Fiend1:09 PM

    Thanks Leelee, for yr reply. I'll give jo's recipe a shot and hopefully DD will fall in love with it also.

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  6. Anonymous5:29 AM

    hi,

    i tried your baked tapioca kueh last saturday and all my friends said it was lovely. i was surprise that it turn out beautiful as it was my first time making kueh. thanks for sharing the recipe. i'm sure to use this recipe again.

    ReplyDelete
  7. Hugbear3:16 PM

    Hi anonymous, glad the recipe turned out good for you. First time making kueh and already it turned out good. You have the talent of baking in you. Hehehe

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  8. Anonymous11:12 PM

    Hi Hugbear,
    Do I dissolve the gula melaka, sugar and coconut milk over heat? Also do you have any recipe for almond cookies? Would greatly appreciate it!

    Many thanks
    June

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  9. Hugbear5:16 PM

    Hi June,

    Yes, dissolve gula melaka, sugar and coconut over fire. Sift and leave aside to cool.

    I believe I do have some almond cookies recipe in some of the cookbooks that I have. Let me check and revert.

    ReplyDelete
  10. Anonymous6:23 AM

    Hi Hugbear,
    I made Tapioca kueh using your recipe, it came out absolutely delicious.
    Thanks so much for sharing,

    God Bless,
    Sandra
    The Netherlands

    ReplyDelete
  11. Amy Goh1:56 PM

    Hi Lee,

    Thank you for sharing this recipe! I ate half of it myself. I can always trust the amount of sugar recommended for ALL your recipes. It's really safe to follow, taste great and yet not overly sweet.

    Appreciate LOTS!

    ReplyDelete
  12. Hugbear2:22 PM

    Hi Amy, hahaha, this is one of my favourite kueh kueh too. You are most welcome my dear.

    ReplyDelete
  13. Anonymous2:45 PM

    hi hugbear! I'm very new to making this, in fact tis will be my first attempt, I hope soon...
    1) how do I grate the tapioca?
    2) do I drain the juice from the tapioca?
    3) how to choose tapioca?
    4) can i thin thick coconut milk by adding 50ml water to 50ml thick coconut milk (tetra packed)?
    Thank you for sharing so many homemade goodness recipes!! (^_^)

    ReplyDelete
  14. Hugbear11:10 PM

    1) Grate it with a grater, the fine one.
    2) Yes drain the water from the grated tapioca.
    3) I am not to sure. I just make sure the tapioca look nice and solid.
    4) Yes, you can do that.

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  15. Anonymous2:11 AM

    Ah! My favourite kueh ever! I'm hungry and drooling right now!

    ReplyDelete
  16. Amy Goh9:32 PM

    Hi, Lee!

    Tried it with castor sugar but I forgot about the eggs and butter though, yet it still turns out good! Amazing! Btw, do you have any tips in making grating tapioca less tedious? Sorry...ya if this is do much to ask.

    ReplyDelete
  17. Hugbear1:43 PM

    No other better ways excpet that some wet markets sell the ready grated tapioca (same store as the one selling grated coconut).

    ReplyDelete
  18. god's_gift11:47 PM

    hi hugbear,

    wat's the weight of the tapioca to buy to grate into 1kg? thanks

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  19. Unknown10:45 AM

    Hi Hugbear,

    my first attempt & it so yummy..my friends love it.I bought grated
    tapioca at KK wet market (s'pore) after work.

    Thank you..

    cheers
    susan

    ReplyDelete
  20. delia8:22 AM

    hi lee lee,
    made this kueh last saturday. though i'm using 300ml thin coconut milk and 100ml thick coconut milk coz forgot to bring recipe when go shopping but it still turns out soft n moist. will be making it again this saturday. thanks for sharing the superb recipe.

    ReplyDelete
  21. Hugbear11:26 AM

    Susan, I love KK wet market. They have got so many things selling there. But too bad it is too far from where I stay.

    Delia, you are welcome.

    ReplyDelete
  22. Anonymous11:57 PM

    Do i need to boil the tapioca first before grating?

    ReplyDelete
  23. Anonymous12:18 PM

    Hello! If I were to omit gula melaka and use all castor sugar instead, how much castor sugar should I use?

    ReplyDelete
  24. Hugbear2:02 PM

    No need to boil first. You need to grate it raw.

    If you omit gula melaka, then use between 200g to 250g of sugar depending on how sweet you want it.

    ReplyDelete
  25. natasya6:18 AM

    LeeLee,

    I made this kueh last Saturday for a Mid-Autumn get together and I must say that it was brilliant. The hardest part was grating the tapioca after that it's a breeze. I used only white sugar 250gm but I think I'd perhaps use 280gm if I were to bake this again. Thanks a bunch.

    ReplyDelete
  26. Hugbear9:27 AM

    Hi Natasya, I do agree that the hardest part is to grate the tapioca. After that everything is just mixing and bake.

    ReplyDelete
  27. Sue10:04 PM

    Hi Hugbear,
    If I halve this recipe, what adjustments do you recommend I make to the cooking time and to the baking tray size?
    How shallow/what height should the baking tray size be?
    Sorry for asking so many questions, hope you can help me please. Thank you :)

    ReplyDelete
  28. Hugbear12:04 AM

    Sue, use a 7x7 inch or a 6x6 inch tray to bake half a recipe. Bake for about 50 min to 1 hour but check for the top occasionally. If it is too dark, cover with a foil and continue baking. The height can be about 3 to 4 inches.

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  29. Yoshi10:44 AM

    Hi. The photo looks great! Thank you for sharing your recipe. Just wondering if the same amount of Tapioca flour can be used instead of the fresh one. I live in Australia and can't find fresh or frozen tapioca...Thanks! Yoshi

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  30. Hugbear9:08 PM

    I am afraid you cannot use all tapioca flour. The texture will be totally off.

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  31. Yoshi7:32 PM

    Thanks so much for your reply - much appreciated! I will try to find real tapioca this weekend. Can't wait to try your recipe...!

    ReplyDelete
  32. Yoshi2:11 PM

    Finally found frozen tapioca and made the cake today. Can I just say...it was soooooo good. Thank you so much for sharing your recipe and your advice!

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