200ml thick coconut milk (squeezed from 1 grated coconut)
145g castor sugar
4 tbsp grated palm sugar (gula Melaka)
1/2 tsp salt
600g grated tapioca
1 tbsp tapioca flour
1 egg beaten
1/8 tsp salt
Line a 20cm square baking tin with banana leaf.
Using a piece of muslin cloth, squeeze grated tapioca to remove excess liquid. Combine grated tapioca, sugar, palm sugar, salt, coconut milk and tapioca flour. Stir and mix until the sugar has dissolved.
Pour the mixture into the prepared tray. Steam over rapid boiling water for 20-25 minutes.
Meanwhile, preheat oven to 190°C. Remove the kuih from the steamer and lightly brush the top with the topping mixture. Bake for 1 hour or until golden brown. Remove and cool completely before cutting into serving slices.