Tapioca Kuih (Bingka Ubi)

I think of all Nyonya Kuih out there, this is the easiest to make. Tapioca Kuih is a nice snack, which you can either bake or steam. And the same recipe will apply for either one. It is also a good item to make if you are asked to contribute for any charity food sales as ingredients are cheap, making is fast and can fetch about 50 sen per piece. Unlike most Nyonya Kuih, which must be consumed within a day or two after they are made, you can actually store this longer in the fridge and pan fry it when you want to eat.

1kg of grated tapioca, can use either the whitish or yellowish tapioca

200 gm of thick coconut milk, pure or squeeze from 1 no of coconut with less than a cup of water

220 gm of castor sugar

75 gm + 2 tbsp of tapioca flour

2 tbsp of plain flour

2 eggs, lightly beaten

80 gm of melted butter

1) Buy your own tapioca and shave off the skin. Ask your coconut grating shop whether they can grate for you like they grate coconut. Some shop may refuse to do it until they are almost at closing time because they do not want the hassle of washing their machine. This is the best method of doing it as our own chopper will not be able to give such fine results. In Kuching you can purchase grated tapioca from the coconut grater in Tabuan Jaya Market for RM1.8 per kg.

2) Put all ingredients in a large mixing bowl and stir everything till they're all combined. Wash your hand clean and use your hand, doing the scope and stir motion to achieve even mixing. Lastly add melted butter. If the mixture feels tight when stirring, add some water (about 1/2 cup first to try).

3) Grease a 10 to 11 inch cake tin with cooking oil. Pour mixture in. Place in a boiling steamer and steam over medium fire for about 35 to 45 min. Test for doneness. If you see water on top of kuih, dont pour away. It will settle as the kuih cooled.

4) Completely cool before cutting. Serve in square or rectangular slices. Good Tapioca Kuih is soft yet chewy. Too hard or soft is no good.