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Ubi Kayu Kueh

Name: Ubi Kayu Kueh
Prep time: 30 min
Cook time: 60 min
Ingredients: 1 kg Freshly Grated Tapioca; 300 g Coconut Milk; 180 g Sugar; 1 tsp Salt; 50 g Butter (softened); 3 qty Egg Yolks; 1 pc Banana Leaf (for lining pan); 15 g Salted Butter (cut into small bits)

Recipe by

Trish yee

Ubi Kayu is a traditional Nonya kueh that is made using grated tapioca, coconut cream and eggs as the base. It looked like a steamed kueh but it is cooked using an oven. It is extremely laborious as you need to hand grate the tapioca. It is a great part dessert snack to impress your guests!

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Prep Time 30 mins

Cook Time 1 hr

Course Dessert

Cuisine Singapore

Servings people

Calories 220 kcal

Equipment

Grater
Mixer
Mixing Bowl
Cake Pan

Ingredients

1 kg Freshly Grated Tapioca
300 g Coconut Milk
180 g Sugar
1 tsp Salt
50 g Butter softened
3 qty Egg Yolks
1 pc Banana Leaf for lining pan
15 g Salted Butter cut into small bits

Instructions

Preheat oven to 180C. Line cake pan, at least 5 cm deep banana leaf with the shiny side facing up.
Combine tapioca with coconut milk, sugar, salt, butter and egg yolks in a heavy-bottomed pan.
Cook over low heat and keep stirring until it turns into a custardy mixture.
Scrape batter into lined pan. Bake on the oven’s lowest shelf for 40 to 45 minutes. Then, scatter cold butter bits over the kueh, and move pan to a high shelf in the upper third of the oven.
Bake for 10 to 15 minutes more, until bengka is well browned
Let kueh cool to at least room temperture before unmoulding. Slice with a serrated knife to serve.

Notes

You can keep the leftover kueh in the fridge for up to 5 days.
The kueh will firms up as it ages.
To serve after refrigerated: Reheat in the microwave for 30s before serving

Nutrition

Calories: 220kcal

Keyword asian, baked, cake

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