Chu Chu Kueh (Kueh Bingka)

Chu chu kueh

My mom use to plant tapioca in our garden and when she harvests the tapioca, she would take them to the shop to grind them to make this mouth watering chu chu kueh (kueh bingka or tapioca kueh).  I looked through a lot of recipes till I found the one that was how my mom does it in Kuali.com.

Ingredients

• 1kg tapioca (cassava)
• 200gm sugar
• 400gm thick coconut milk
• 50gm water
• 3gm salt

Method

1.  Peel tapioca, split and remove the fibrous core in the middle (do remember to remove as it will cause bitterness in your kuih). Finely grate the tapioca. Squeeze off the juice from the grated tapioca as it will cause the texture to be slightly dense and wet. Combine grated tapioca, sugar, coconut milk, water and salt into a saucepan and cook over low heat until it thickens. Lazy cook buys frozen tapioca, ready peeled, then she cuts them into cubes and add coconut milk, water and places them in the blender.  The water added does not follow the above measurement, enough for the blender to work.  Then she places them in a saucepan with some salt, sugar, a few drops of yellow colouring and cook over low heat till thickens.



Frozen tapioca



Tapioca blended ready to cook over stove with blender at the side



Cooked tapioca ready for the cake pan



Cooked tapioca ready for the oven



2.  Then pour into greased 8in square cake pan and bake in a preheated 200 degrees Celcius oven for about 40 -45 minutes until golden brown.  Lazy cook bake in 190°C oven for 40 minutes.





Chu chu kueh

3  Cool thoroughly before cutting into slices.





Chu chu kueh ready to serve