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Steamed Tapioca/Cassava Kuih With Coconut

This is a simple and delicious Steamed Tapioca/Cassava Kuih With Coconut. It's vegan and gluten-free!

Steamed Cassava/Tapioca Kuih With Coconut


2 Medium Size (about 650 grams) Cassava/Tapioca Root, peeled and grated
100 to 120 grams Cane Sugar
150 ml Coconut Milk
3 Tbsp Water
¼ tsp Sea Salt
¾ Cup (from ½ of a coconut) of Grated Coconut, mixed with a big pinch of sea salt


Mix together the grated cassava (about 500 grams), sugar, coconut milk, water, and sea salt. The tapioca mixture should be slightly thick, adjust by adding extra coconut milk or water. Then taste the mixture for sweetness and adjust accordingly.

Place the tapioca mixture in a square or round pan, and steamed for about 30 to 35 minutes over rapid boiling water. Remove and let cool completely. The tapioca kuih can be slice into any shape of your choice. Then roll the kuih in the grated coconut. The kuih can be kept in the refrigerator for a few days, just reheat in a steamer for about 2 to 3 minutes.


  1. Just noticed that instead of grated cassava you wrote grated coconut.

  2. hello i tried your recipe but the coconut milk in it kinda made it taste rancid.
    i used coconut milk from a carton, drank a little before adding to the mixture, it tasted delicious. but after steaming the mixture, the kueh had a rancid coconut taste to it. have you encountered it before? should i have used fresh coconut milk instead?

  3. Sorry, I'm sure why the kuih had a bad taste. Did you try the grated cassava?

  4. Dear Angie,
    I've finally found some fresh cassava to try out this recipe! I followed almost all your steps but with an additional egg to the amount. The taste is delicious but the texture is not chewy at all?! I noticed that my cassava was not juicy at all, is there a way to choose to get cassava that gives a more chewy texture? I mean, my steamed cassava cake gives a 'taro' cake texture, simply firm and soft, when cooled off in the fridge, it's very strange...!

    May I add 50g of tapioca flour to 1kg of cassava to get a "slightly' chewy texture? Or a mixture of rice flour+tapioca flour?

    When you cut your cake, it looks very 'sticky' and chewy, (video). I doubt that an egg would alter so much of the texture, what do you think? I prefer steaming method and with egg (for more fragrance!), you see.

    Thanks for your advice. I'd like to try again to get it right!
    Love your delicious recipes!


    1. I'm no expert on choosing Cassava root...but always look for clean, feels light, and try snap the end...if it's easy to snap then should be good. No egg for this recipe, unless you're going to bake them. (diff recipe though). You can add a bit of tapioca starch for the texture, you're looking for. Thanks.


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