This is a long overdue recipe. I remembered 2 years ago, some readers has been asking me for the recipe.
I do not know the name of this pancake and I now nothing about them. I have bought from the Singapore Pasar Malam or night market before. It is tasty and a bit oily in my humble opinion. Members in my Facebook Group told me this is called “lempeng ubi kayu” but I do not know the Chinese or English name. Since it is a pan fried kuih, I named it tapioca pancake..
I grew up with tapioca planted at my house. I knew tapioca very well and to design a recipe for tapioca cake, it is definitely not a difficult attempt. In fact, I already have 4 tapioca kuih recipes and this shall be my fifth one. I thought it will be nice to introduce it to you the previous recipes since if you buy one tapioca, it may be too much for one recipe. You can keep some in freezer and try out recipes when times permits.
One of the simplest recipe is the steamed tapioca cake as in this post: Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕）
Another common well liked tapioca recipe is the baked tapioca cake or kuih bingka ubi as in this post: Kuih Bingka Ubi–Baked Tapioca or Cassava Cake (烤木薯糕）
If you have a bit left over, you can prepare this nonya kuih which is a blend with kuih talam : KuihTalam Ubi (木薯打南糕）
Another one is the popular kuih sold in the famous Bengawan solo in Singapore that have Indonesian origins: Getuk Ubi (木薯椰丝糕）
If you are interested in the above recipes, just click the pictures above or the blue colour linkages. I still have some Thai candid tapioca that I did not share here.
This shall be one of the simplest kuih recipe that I have ever issued. It is straightforward and it need very little preparation if you have access to grated tapioca. I know you are going to ask where to buy the grated tapioca in Singapore? I have ever bought it at Geylang Serai market. If you cannot get it like today, I just grate my own tapioca using a simple grater. Don’t worry your grated tapioca are not fine, tapioca when cooked, will become soften and you will not notice it.
WHAT IS REQUIRED
Servings: About 15 tapioca pancakes
- 250 grams of grated tapioca
- 1 egg
- 80 grams of castor sugar
- 30 ml of thick pandan juice
- 50 grams of coconut milk
- 50 grams of shredded coconut (optional)
- 2 tablespoons of soften butter
STEPS OF PREPARATION
- Mixed all the ingredients together, stir until well combined.
- In a pan, lightly grease with butter, drop a tablespoon of tapioca batter, pan fry under medium to low heat until the bottom is set. Flip over the cake and pan fry until the other side is set too or until your desired colour tone. The cake will harden when cooled.
- For Pandan juice, you can just measure the water and blend with about 10 pandan leaves, sieve and get the pandan extract.
- For grated tapioca, if you have no where to purchase, you can easily grate your own using a simple grater or use a food processor to blend the tapioca until fine. Should the need arises, just add a bit of water.
- If you have a non stick pan and you do not want to be oily, you can dry fry without rubbing the butter on the pan. But it with lack butter fragrance.
Personally, I have due respect for the one who invented this way of pan frying tapioca and become a delicacy. This kuih has its uniqueness, it is easy to prepare, need no special equipment and have great taste. My kids who never like anything churned from tapioca like this kuih. I think I know the reason, because it is soft, thin and aromatic. The thin texture really provide an unique way of savouring the kuih unlike other cut kuihs.
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