Luckily, this kuih without the coconut coating, proved mild enough for her and she thoroughly enjoyed the little treat. In fact, MC Junior and I enjoyed it too, we ate it all in one go! Admittedly, I only made the smallest of servings, but this kuih is so easy to whip up, I’m sure I’ll be making more soon.
And because tomorrow is Merdeka Day (Malaysian Independence Day), I had a bit of fun adding food colouring to the tapioca pearls. I’m definitely not the most patriotic person around, but the date is one I cannot forget, having had it drilled into my brain through years of school. Plus, you know I welcome any excuse to play with my food.
Not forgetting, the Muhibbah Malaysian Round-up #2 has been hosted by my friend Suresh at 3 Hungry Tummies. Please check it out here to view lots of mouthwatering treats.
Have a great start to the week!
I couldn’t find a “proper” recipe, but based on the method described here, at a Malay language blog called Yatie Cooking, I made it up as I went along. Here’s how I did it.
You will need a steamer, and a suitable mould. I used a square ramekin, lightly oiled with sunflower oil. To steam, I place a trivet in a wok and fill with water to the required height, then cover with the wok lid.
Start with about ½ a cup of tapioca pearls.
Soak with enough water to cover the pearls by about an inch, for about 15 minutes (the original method recommends a couple of hours but I was in a rush), then place in a sieve and rinse under running water until clear. This gets rid of excess starch. Make sure it’s very well drained, worth leaving it to drain for a little while. My tapioca pearls were a bit too wet and ended up merged together rather than looking like separate pearls. I think the soaking time also had a part in this, but the end result still tasted pretty good.
Add about 3 slightly heaped tablespoons of pure icing sugar (doesn’t contain cornstarch) to the drained tapioca pearls and stir to mix. I used a 15ml tablespoon.
Add a few drops of food colouring if desired.
Place the pearls in the prepared mould. Make sure water in the steamer has reached a rolling boil.
The colours bled into one another and the white became transparent
Steam until the tapioca is cooked and translucent. Let it cool then cut into squares and roll in dessicated coconut. The Malaysian version uses fresh grated coconut with a pinch of salt added, but I couldn’t find fresh coconut and found the dry coconut an adequate substitute.
Just add coconut :)