This traditional Malay / Nyonya kuih is semi-soft, chewy and fragrant. It has an inviting aroma from the pandan leaves, eggs and coconut milk.
- 1kgyellow tapiocagrated, at room temperature
- 4pandan leavesrinsed and drained
- 375mlThick coconut milkundiluted, from 2 coconuts, at room temperature
- First, line a 23 x 5 cm square cake tin with banana leaf (oiled on shinny side). Preheat oven to 180 degree C. Peel tapioca tubers (3 kg)...
- Get the full instructions at Huang Kitchen by Angie Liew