Kueh Ubi Kayu (Steamed Tapioca/Cassava Cake)

Kueh Ubi Kayu is also made from grated tapioca (cassava) just like Kueh Bingka, but it is steamed instead of baked. It is served with lightly salted steamed grated coconut.


  • 1 kg grated tapioca
  • 150 g sugar
  • 100 ml coconut milk
  • 370 ml water
  • Banana leaves to line pan or oil pan
  • 400 g grated coconut
  • ½ tsp salt
  • 6 pandan leaves


  1. Add 150g sugar to 1 kg grated tapioca
  2. Add 100 ml coconut milk and 370 ml water
  3. Mix all the ingredients thoroughly
  4. Place banana leaf large enough to cover the base of a 10″ circular pan and pour in tapioca mixture
  5. Spread the mixture evenly
  6. Arrange crushed pandan leaves on top of tapioca mixture
  7. Place the pan in a steamer and steam for 40 – 45 mins
  8. In the meantime prepare the grated coconut for steaming
  9. Arrange crushed pandan leaves in a round pan
  10. Sprinkle ½ tsp salt to 400g grated coconut and mix well
  11. Pour grated coconut into the pan with pandan leaves
  12. Arrange pandan leaves on top of the grated coconut and steam for 15 mins
  13. Remove steamed tapioca cake and grated coconut from steamer. Remove pandan leaves
  14. Cut the kueh into bite size pieces and coat each piece with the steamed grated coconut

Recipe Notes

  1. Keep kueh in fridge if not serving immediately.
  2. For a softer kueh, you could increase the amount of water by 150 – 300 ml.
  3. Pandan juice (squeezed from blended pandan leaves) could be added to the tapioca mixture.