Monday, 27 April 2015

Lepat Ubi (Steamed Tapioca Cake)

After making Bengkang Ubi Kayu three weeks ago, I froze the remaining grated tapioca. Then last Saturday, I decided to use it up & make Lepat Ubi, a traditional steamed cake. Just love this kuih.... it's soft & gooey with just enough sweetness & richness. To top it off, there's the mild flavour & fragrance of the banana leaf which makes this kuih a delectable treat.

Lepat Pisang

80g gula Melaka (palm sugar)
40g water
1 pandan leaf (torn)
400g grated raw tapioca
100g thick coconut milk
2 tbsp dark brown/black sugar (gula timbang)
1/2 tsp salt
banana leaves (softened & cut into rectangles)

  1. Prepare a steamer.
  2. Combine gula Melaka, water & pandan leaf in a small pot & cook until the gula Melaka melts. Strain & leave the syrup aside to cool.
  3. Combine tapioca, coconut milk, brown/black sugar, salt & gula Melaka syrup. Mix well.
  4. Take a piece of banana leaf & place some mixture on it, at the center. Fold the leaf in thirds, then fold the two ends. Place on a steamer. Do the same to the rest of mixture until finish.
  5. Steam on medium fire for about 30 minutes. Leave to cool before serving.
  1. I defrost the frozen grated tapioca completely before mixing it with the other ingredients.
  2. To soften the banana leaf, wash & wipe the leaf dry. Then pass the leaf over direct fire until the leave is soft.
  3. Once you have mixed all the ingredients, you may taste it & adjust the amount of sugar accordingly.


Karen Luvswesavory said...

Hi Faeez,
This Lepat Pisang is so delicious. I like tapioca snacks. Thanks for the tips on how to soften the banana leaf.

Jasline @ Foodie Baker said...

Wish I can smell the kuih from here, looks delicious!

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