Every once in a while, well almost every month, my
kids and I have the sudden craving for Malaysian
sweet cakes which is also known as “kuih”.
If we happened to drive past a few roadside snack
stalls, my kids would asked dad to stop the car in
order to buy those mouth watering sweet cakes for
teatime snack.
One of our favorite Malaysian sweet cakes is Tapioca
Cakes with Shredded coconut.
There are various sweet cakes sold at the roadside
stalls, such as Kuih Bingkai (Cassava Cake), ondeh-
ondeh ( Glutunious rice ball with coconut & palm
sugar), Goreng Pisang ( Banana Fritters), Goreng
Keledek ( Tapioca Fritters). However, consuming too
much of fried fritters and sweet filling cakes are not
healthy at all.
Hence, steamed tapioca cakes with loaded of
shredded coconut is better and filling too.
Frankly speaking, to make sweet cakes is time
consuming and lots of patience with the initial
preparation steps.
However, Tapioca cakes with shredded coconut is
easy to prepare because you don’t need to deep dry
them. Just boil the pieces of tapioca, fill up sufficient
water to cover up them and boil until they turn soft.
Next, prepare the palm sugar, boil with water until
the sugar is diluted. This will help the shredded
coconut to coat onto the tapioca pieces and taste
delicious, much better than castor sugar.
If you do not plan to consume the whole tube of
tapioca, cut into half, just boil the sufficient amount
of tapioca according to your consumption.
Boiled tapioca does not taste delicious the next day.
It is best to consume on the same day itself, better
still, the first hour when it is freshly made with the
shredded coconut.
Remember shredded coconut taste sour the next
day too. Unless you use pre-packed coconut shreds
that is lack of the natural sweetness.
1 large tapioca-peeled and sliced into thick slices
250g palm sugar or brown sugar
250ml water
1 fresh grated coconut ( for natural sweetness)
Cut the tapioca into thick slices.
Place them into a pot of water, fill up with sufficient
water to cover the tapioca pieces.
Bring to boil.
Once cooked, drain but keep the tapioca in the pot.
Return the pot to the gas stove.
Cook until the tapioca almost dry, under low heat.
Remove any fibrous bits from the tapioca.
Mix palm sugar with water, bring to boil until
diluted.
Allow to cool.
Gradually, pour the palm sugar syrup over the
tapioca pieces and mix well.
Use a chopstick to pick up each tapioca, coat it well
with freshly grated coconut shreds.
Make sure both sides are coated well.
Serve warm with hot or cold beverages.
Tips:
Do not coat all the tapioca slices with grated
coconut.
Coat the amount of slices you want to consume
only.
Otherwise, the coconut will turn sourish if not eaten
immediately.
You can also chill the grated coconut in the fridge to
keep it fresh but you need to consume it on the
same day.
A very filling sweet snack if you plan to skip off
lunch!
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Photo belonged to peachpurple
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View Comments
Shredded coconut can do wonders for any cake!
Yum! Never heard of this. Ill have to try it for the kiddos soon!
Oh no.. food is really my weakness.