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Kuih Lepat Ubi Kayu

This simple Kuih Lepat Ubi Kayu is one of my childhood favorite cakes or kuih. It's made with grated tapioca root, palm sugar, coconut milk, and grated coconut. The best thing is, it's gluten-free!  

Kuih Lepat Ubi Kayu/Tapioca


500 grams Grated Tapioca/Cassava/Ubi Kayu
2 Tbsp Tapioca Starch
150ml Coconut Milk
1 Cup Grated Coconut
1/4 tsp Sea Salt

Syrup/Sugar Mixture
About 220 grams Palm Sugar/Gula Melaka
3/4 Cup Water
2 Pandan Leaves, knotted

12 Banana Leaves, about 8 x 12 inches


Syrup/Sugar Mixture: Combine Gula Melaka, water, and Pandan leaf in a small pot. Bring it to a boil, lower the heat, and simmer until the sugar dissolved. Cool slightly before using,

In a mixing bowl, mix together the grated tapioca, starch, coconut, milk, grated coconut, and sea salt. Then mix in the sugar mixture and stir until well combined.

Place the banana leaf on a flat surface, and add a portion of tapioca mixture. Fold both sides inwards, and tuck in the two ends. Steam on high heat for about 18 to 20 minutes. Serve warm or at room temperature.


  1. Oh this kuih must taste heavenly with the aroma of coconut combined with the aroma from the banana leaves! I haven't have this for ages. Thanks for bringing back memories, Angie...


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