GETUK UBI

Ingredients:

1 kg - fresh tapioca
120g - golden caster sugar
½ tsp - salt
1 tsp - vanilla extract
1 Tbsp - skimmed milk powder

Method:

1) Clean the tapioca. Peel and cut into long thin strips. Steamed over high heat for
about an hour until soft.
2) Remove from fire. Place the steamed tapioca into a large mixing bowl. Add the
salt, vanilla extract, milk powder and sugar and using a hand-held mixer, mash
the tapioca until your desired consistency (forming it into bite-sized chunks of
tapioca will be good).
3) Lay a piece of banana leaf into a cake pan.
4) Press the tapioca mixture into the cake pan firmly to prevent the kuih from
splitting apart later. Set aside.

Gula Melaka Coconut layer

Ingredients:

500 g - freshly grated coconut

200 g - Gula Melaka (palm sugar)
5 ½ Tbsp - water
8-10 no - pandan leaves
1 Tbsp - corn flour ) mixed
1 Tbsp - water ) together

Method:

1) Wash the pandan leaves and tear into halves.

2) In a large pot over medium heat, place the water, gula melaka and pandan leaves
together and bring it to a boil until the sugar is melted. Discard the pandan
leaves.

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No part of this recipe may be reproduced, stored in a retrieval system or transmitted, in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without
the prior permission of the copyright owner. Request for permission should be addressed to the
owner, AllanBakes. E-mail: allanteoh@allanbakes.com

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3) Add in the corn flour mixture and stir until well combined (a thick sugary paste).
4) Stir in the shredded coconut and using a hand whisk mix till well incorporated,
about 5-6 mins. It should be slightly dry and not too wet.
5) Once cooked, switch off the heat and cool slightly before use.

ASSEMBLING:

1) Spread the sugared coconut fillings and pressed firmly over the tapioca mixture.
2) Use a skewer, poked some holes through the two layers so that the sugared
coconut fillings juices can flow into the tapioca layer.
3) Place some knotted pandan leaves over the coconut layer, cover the cake loosely
with aluminium foil and steam over high heat for 5-10 mins.
4) Remove and let cool completely before cutting. Best to leave it overnight.
5) Serve chilled.

All rights reserved

No part of this recipe may be reproduced, stored in a retrieval system or transmitted, in any form or by
any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission
of the copyright owner. Request for permission should be addressed to the owner, AllanBakes. E-mail:
allanteoh@allanbakes.com

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KUIH TALAM CORN

Ingredients:

Corn Layer:

45g - tapioca flour

30g - hoen kueh flour
30g - rice flour
1 Tbsp - custard powder
130g - caster sugar
450ml - coconut milk (thick)
1 ½ tsp - egg yolk colouring
½ tsp - salt
100g - cream sweet corn

Coconut Layer:

100g - caster sugar

30g - tapioca flour
30g - hoen kueh flour
30g - rice flour
500ml - coconut milk (thick)
200ml - water
½ tsp - salt

Method:

1) Prepare steamer with water. Grease and line a 20cm (8 inch) square baking pan
with bakeable plastic sheets. Set aside.
2) Corn layer: combine the tapioca flour, hoen kueh flour, rice flour, custard
powder, sugar, coconut milk and salt together. Sieve the mixture into heavy duty
saucepan and cook over medium heat until it thickens. Add colouring and cream
sweet corn and mix well. Pour mixture into the pan and steam on high heat for
about 20 mins.
3) Coconut layer: combine sugar, tapioca flour, hoen kueh flour, rice flour, water
and salt together and cook over low heat. Making sure that it is cooked to
smooth.

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No part of this recipe may be reproduced, stored in a retrieval system or transmitted, in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without
the prior permission of the copyright owner. Request for permission should be addressed to the
owner, AllanBakes. E-mail: allanteoh@allanbakes.com

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4) Gradually add in the coconut milk and stir well until it has thicken.
5) Remove from heat and pour over the corn layer mixture. Steam over high heat
for 25-30 mins until the layers are set.
6) Remove from steamer and let cool for about 1-2 hours before slicing with an
oiled knife.

Notes:

1) Open the lid of the steamer every 15 mins to check that the water level in the
steamer is not dried up and also to wipe away excess water vapour on the lid
cover.

All rights reserved

No part of this recipe may be reproduced, stored in a retrieval system or transmitted, in any form or by
any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission
of the copyright owner. Request for permission should be addressed to the owner, AllanBakes. E-mail:
allanteoh@allanbakes.com

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KUIH KOSUI

Ingredients:

250g - rice flour

250g - tapioca starch
1050ml - water
1 kg - coconut, grated
¼ tsp - salt
16 no - pandan leaves, cleaned and cut into halves
1 tsp - ghee, melted
¾ tsp - kapur (kapoor or camphor)
700g - gula melaka
8 no - pandan leaves, cleaned and cut into halves
1500ml - water

Method:

1) In a heavy-duty saucepan over medium/high heat, boil 1500ml of water with the
gula melaka and pandan leaves and let simmer for about 5-10 mins until the gula
melaka has melted. Discard pandan leaves and sieve the mixture into a bowl.
2) Sieve rice flour and tapioca starch together. Set aside.
3) In a large mixing bowl, place 1050 ml of water in it, add the flour mixture and
using a hand whisk, stir it well. Add melted ghee and kapur and whisk until
smooth.
4) Pour flour mixture into the gula melaka mixture and boil over low heat,
whisking continuously until the batter thickens and it is a smooth texture.
Immediately remove from heat.
5) Pour batter into lightly greased baking tray or lined the tray with parchment
paper or if using small cups, lightly spray them with non-stick oil. Steam it over
medium/high heat for about 30 mins, remove and let it cool for about 2 hrs or
overnight in the fridge. When it is set, cut them into small pieces. Set aside.
6) Over medium/high heat, steam the grated coconut with some pandan leaves for
about 20 mins. Discard pandan leaves, let it cool and sprinkle over with some
salt.
7) When cool, dredge the kuih kosui with the steamed coconut, chill and serve.

All rights reserved

No part of this recipe may be reproduced, stored in a retrieval system or transmitted, in any form or by
any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission
of the copyright owner. Request for permission should be addressed to the owner, AllanBakes. E-mail:
allanteoh@allanbakes.com

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Notes:

(a) Kapur is a spice that is white in colour and Indians will eat it with their betel
leaves and chew it.
(b) An alternative to kapur will be lye water.

All rights reserved

No part of this recipe may be reproduced, stored in a retrieval system or transmitted, in any form or by
any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission
of the copyright owner. Request for permission should be addressed to the owner, AllanBakes. E-mail:
allanteoh@allanbakes.com