Skip to main content

Steamed Tapioca Cake ~蒸木薯糕

Hi, i am back! But there will be more for me to learn and explore in my new job. 
Time really files, it is October now and its the last quarter of 2015. In this month of October we have Jess from Bakericious as our host for Little Thumbs Up. Her theme for the month is 'Coconut' Come and join us and have fun!!
Last month we was a great month although we have not collected a lot but Zoe and i appreciated your sharing and linked to Little Thumbs Up event. If you have missed the awesome Milo theme recipes, please drop by here

Steamed tapioca kueh

i managed to get yellow tapioca to make this steamed kueh

Lined the steam tray with banana leaves

Ready to steam!!


Pic 1
 Top right to left:
The bitter juice which squeeze out from tapioca; 
After sitting for a while there is a layer of starch leave behind, we need that ;
Add the collected starch and sugar into the grated tapioca.
Bottom right to left:
Add in cream and coconut milk;
Mixed it well;
Pour into the prepared steam tray.

Steamed Tapioca Cake
recipe adapted from Malaysian Cakes and Desserts by Rohani Jelani
makes 1 tray (7x7 inch tray) (i use half of the recipe)

1 kg Tapioca (preferable the yellow type); peeled and grated
220g Sugar
50ml cream (i added)
1 egg, beaten (optional; i omit)
400ml thick coconut milk

To Do: 
1. Peeled and grated the tapioca. Finely grated the tapioca, try to avoid the hard part in the middle of the tuber. After grated, the grated tapioca may weight only 800 gm.
2. To get rid of the bitter juices. Use a muslin cloth to squeeze out or press in a sieve, collecting the juice in a small bowl and keep aside. Let the it sit for 5-10 minutes
 (refer to Pic 1) Carefully pour away the juice and collect the tapioca starch.
3. Add the collected starch and sugar into the grated tapioca and mixed well.
4. Add in coconut milk, cream  and mixed well. 
5. Pour mixture into the prepared steam tray. Leveled the surface with the back of a spoon.
6. Steam with high heat for 30 minutes or until it is cooked.
7. Cut when it is completely cold and serve!


This post is linked to Little Thumbs Up event hosted by
Jess from Bakericious
with her October 2015 theme - Coconut
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY
Please link your post - this 

Interested to join us?? Just cook or bake with COCONUT and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post
3) Please also paste the Little thumbs Up badge in your post and link back to BakericiousBake for Happy Kids and me my little favourite DIY

**What is coming up next?? 
We are having Jozelyn from Spice Up My Kitchen, in the next coming event. It is wonderful to have her back again to host in November with her theme MANGO!! 


  1. I never get tired of steamed tapioca cake/kueh ... this is so yummy !

  2. Mui, 我也有木薯糕叻, 不过是烤的。。。我手脚慢, 要等下个星期才能上了!

  3. Mui Mui, this kueh looks nice, and I like the color too.

  4. Hi Mui Mui, this is one of my favorite kuih.. Yours look so good, well done.

    Have a nice day,regards.


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil