Ingredients:
- 2 pounds grated tapioca
- ¾ cup grated coconut
- 2 eggs
- 1 ¼ cups sugar
- ½ teaspoon salt
- 4 pandan leaves
- 1.5 cups coconut milk
- ½ cup water
- 2 large banana leaves
Method:
Preheat the oven to 170°C.
Add the tapioca, coconut, eggs, sugar and salt in a
large mixing bowl. Stir everything together until they are mixed well. Tie the
pandan leaves into individual knots and add them into the mixture. Using a
wooden spoon, crush the leaves for a few minutes until you can smell the pandan
scent in the mixture. Add coconut milk and water and stir.
Line a 9 inch square or round baking pan with banana
leaf pieces, shiny side up.
Remove the pandan leaves before pouring the mixture
into the baking pan. Shake it around until the top becomes even.
Bake in the oven for 1¼ hours. The top should be
golden brown and the edges lifted off the sides and crusty.
Take it out of the oven and leave the kueh in the
baking pan for another 45 minutes for it to cool down and firm up. Turn it over
onto a wire cooling rack and leave it to cool down for another hour. Slice into small pieces to serve.
