What is Kueh Ubi Kayu?

Kueh Ubi Kayu is a traditional Nyonya dessert made from grated tapioca, also known as cassava. Unlike Kueh Bingka, which is baked, Kueh Ubi Kayu is steamed, giving it a soft and moist texture. This simple yet flavorful dessert is served with lightly salted steamed grated coconut, which complements the natural sweetness of the tapioca.

Historical Significance of Kueh Ubi Kayu

Cassava, the main ingredient in Kueh Ubi Kayu, has a long history in Southeast Asian cuisine. Introduced to the region during the colonial era, it quickly became a staple crop due to its adaptability and resilience. Over time, Peranakan cooks embraced cassava, using it in a variety of dishes, including this delightful steamed treat.

Why Kueh Ubi Kayu is Loved

Traditionally, Kueh Ubi Kayu was served during family gatherings and festive celebrations. Its simplicity, combined with the comforting taste of coconut, made it a favorite snack. Today, it remains a cherished delicacy, celebrated for its cultural roots and nostalgic flavors. Ingredients

• 1 kg grated tapioca
• 150 g sugar
• 100 ml coconut milk
• 370 ml water
• Banana leaves to line pan or oil pan
• 400 g grated coconut
• ½ tsp salt
• 6 pandan leaves

Instructions

1. Add 150g sugar to 1 kg grated tapioca
2. Add 100 ml coconut milk and 370 ml water
3. Mix all the ingredients thoroughly
4. Place banana leaf large enough to cover the base of a 10″ circular pan and pour in tapioca mixture
5. Spread the mixture evenly
6. Arrange crushed pandan leaves on top of tapioca mixture
7. Place the pan in a steamer and steam for 40 – 45 mins
8. In the meantime prepare the grated coconut for steaming
9. Arrange crushed pandan leaves in a round pan
10. Sprinkle ½ tsp salt to 400g grated coconut and mix well
11. Pour grated coconut into the pan with pandan leaves
12. Arrange pandan leaves on top of the grated coconut and steam for 15 mins
13. Remove steamed tapioca cake and grated coconut from steamer. Remove pandan leaves
14. Cut the kueh into bite size pieces and coat each piece with the steamed grated coconut

Recipe Notes

1. Keep kueh in fridge if not serving immediately.
2. For a softer kueh, you could increase the amount of water by 150 – 300 ml.
3. Pandan juice (squeezed from blended pandan leaves) could be added to the tapioca mixture.