Good opportunity to turn it into a Dual Layer Tapioca Kueh (steam). I modified it as I have tasted one that has bits of tapioca before and actually love it.
Learning: I used the thermomix to grate it so it became effortless. I even freeze the remaining grated tapioca for other recipes.
Overall, really love the texture.
Adapted
What you need:
Gula melaka layer:
350g grated tapioca 110g Gula asli or gula melaka40ml water 125ml thick coconut milk ¼ tsp salt 50g tapioca, finely cubed2 tbsp tapioca starch
Pandan layer
350g grated tapioca 100g caster sugar 180ml thick coconut milk ¼ tsp salt50g tapioca, finely cubed20ml concentrated pandan juice
Method:
Deskinned the tapioca as seen in the source video. I was told that this is the right method so that the tapioca will not taste bitter.
Cut the tapioca into small chunks and grate it in the TM bowl. 30 sec/Speed 10. (you can grate finer if you like a smooth texture). Remove and drain.
Chop the gula into small pieces and place in a pot, combine the gula with water and heat until the gula dissolved. Leave to cool.
Divide the grated tapioca into 2.
Combine the coconut milk, gula mixture, salt and tapioca bits and mix well.
Add in the tapioca bits and mix well.
Pour into the 7” square tin. Flatten out and steam on high heat for 15 – 20 mins.
For the remaining grated tapioca.
Combine sugar, coconut milk, salt, pandan juice, tapioca bits and mix well.
Pour into the gula layer and spread evenly.
Continue to steam on high heat for 20 – 25 mins.
Remove and let it cool completely before cutting with a plastic knife.
Enjoy!
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