• Prep Time 15 minutes
  • Cook Time 45 minutes
  • Serving For 20 people
  • Difficulty Normal

Recipe Ingredient

  • 500g tapioca, cleaned
  • 125g orange sweet potato, steamed and mashed
  • 100g palm sugar (gula Melaka)
  • 110g soft brown sugar
  • 15g glutinous rice flour
  • 1 tsp salt
  • Half cup water


  1. Make a deep cut across tapioca to slightly split the skin. Peel off the skin and soak in water for several hours.
  2. Remove the core and shred the tapioca finely.
  3. Squeeze out the bitter juice using a muslin cloth.
  4. Cook palm sugar, brown sugar and water until all sugars have dissolved and turn syrupy.
  5. Mix shredded tapioca with sugar syrup, glutinous rice flour and salt.
  6. Stir well to combine.
  7. Line an 18cm square baking tin with banana leaf.
  8. Lightly grease the leaf.
  9. Transfer mixture into the prepared tin and steam over rapidly boiling water for 45 minutes or until kuih is cooked through.
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