Pandan Tapioca Kueh 班兰木薯
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Chinese
Serves: 4
  • 500g tapioca, grated and squeeze out the water till it is fairly dry
  • 12 pcs pandan leaves (with around 12 tbsp water to extract pandan juice)
  • 130ml fresh coconut mik
  • 100ml pandan juice
  • 140ml water
  • 140g sugar
  • 1 pc banana leaf (8 inch by 8 inch)
  • 250g fresh grated/shredded coconut
  • ¾ tsp salt
  1. Cut the pandan leaves into smaller pieces. Add into a blender together with 12 tbsp of water. Drain the juice over a sieve to extract the pure pandan juice. Squeeze the blended pandan leaves to extract more juice till you can get around 100ml of it. Set aside.
  2. Mix the grated coconut with ¾ tsp salt. Place the grated coconut over a steaming tray and cover it with a cling wrap. Steam over high heat for around 5 minutes.
  3. Add the banana leaf into a 8 inch square tin. Apply some oil over it. This is to prevent the kueh from sticking onto it thereafter.
  4. Add the coconut milk, pandan juice, water and sugar into a small pot. Stir and cook over low heat till all the sugar has melted. Remove from flame.
  5. Add the grated tapioca into the coconut milk mixture. Stir and mix well till the batter becomes thick and starchy.
  6. Add the batter into the tin and spread it evenly to level it.
  7. Cover the tin with a cling wrap. Steam over medium high heat for 45 minutes till cooked.
  8. Remove from heat and allow the kueh to cool down for around 30 minutes before unmoulding. Cut the kueh into cubes using a cutter that's been oiled and coat with the grated coconut. Serve immediately.
1) The purpose of squeezing away the water from the grated tapioca is to remove the starchiness of it so that the texture of kuehs will be QQ and less rubbery.
2) Covering the tin with a cling wrap can prevent water vapour droplets from dropping into the kueh which would otherwise spoil the texture of it.
3) Fresh grated coconut spoils easily, hence steaming it with some salt can help to extend its shelf life slightly longer.
Recipe by Eat What Tonight at