IngredientsGula Melaka Coconut Layer:
- 1 teaspoon tapioca flour mixed with 25 ml water
- 90 g gula melaka palm sugar, chopped
- ¼ teaspoon salt
- 25 ml water
- 5 pandan leaves
- 250 g coconut freshly grated
- 650 g tapioca 1 kg before removing peel
- ¼ teaspoon salt
- 1 tablespoon sugar
- 50 ml santan coconut milk
- 6 medium sized bananas
InstructionsGula Melaka Coconut Layer:
- Add water to tapioca flour and mix well to make a slurry.
- Add chopped gula melaka (Palm Sugar) and salt to a frying pan.
- Add water and crushed pandan leaves and cook over low heat, until gula melaka melts.
- Add grated coconut and mix well.
- Add tapioca flour slurry, mix everything until well combined and cooked thoroughly.
- Remove pandan leaves and set aside to cool.
- Peel and wash tapioca. Cut into short pieces of halves or quarters and place in a wok. Add enough water to cover tapioca.
- Add salt and sugar when water boils. Lower flame, stir tapioca until water reduces and it is evenly cooked. It will caramelise to give brownish colour. Turn off flame.
- Remove the center core of tapioca pieces.
- Transfer to a mortar and pound into a fine pulp (optional step for finer texture).
- Place mashed tapioca in a pan and steam for about 10 minutes.
- Pour santan, mix well and steam for about 5 minutes.
- Remove from steamer and set aside to cool.
- Steam bananas until soft.
- Remove the skin and mash the softened bananas.
- Note: Alternatively, you could simply slice bananas without steaming.
- Line loaf pans with parchment paper, leaving overhang and put in mashed tapioca about quarter full.
- Fold the overhang parchment paper to cover mashed tapioca and press to compress it.
- Unfold the paper and spread a layer of mashed banana evenly on top.
- Spread another layer of mashed tapioca evenly on top of banana layer.
- Fold the overhang parchment paper to cover mashed tapioca and press firmly to compress it.
- Finally spread a layer of grated coconut over mashed tapioca.
- Fold overhang paper and press to compress it.
- Remove kueh by lifting the overhang paper from the pan and cut with a plastic scraper.
- Serve while warm. Keep leftovers refrigerated.
- Leave overhang on both sides of loaf pan to allow for easy unmoulding of kueh.
- Instead of cooking grated coconut with gula melaka, you could simply steam the grated coconut and eat with the getuk ubi. It will be less sweet this way.