Recipe Description
Ubi Kayu Bersantan is a great dessert to be eaten warm or straight out of the fridge.
This recipe and photo are taken from Marina Mustafa’s Cooking under Pressure. This cookbook is part of the MPH Masterclass Kitchen Series.
Recipe Ingredient
- 1½kg tapioca (peeled and cut into equal sizes, ubi kayu)
- 5 cups water
- 1 cup sugar
- 4 pandan leaves
- 3 cups coconut milk
- 1 tsp salt
Instructions
- Pour the water into a pan.
- Add the tapioca and 2 pandan leaves into the water.
- Boil for about 40 minutes until the tapioca becomes soft.
- Add the sugar and continue cooking for about 15 minutes while stirring.
- Cook the coconut milk on low flame with salt and the two remaining pandan leaves in a pot. When thickened, set aside.
- Scoop the tapioca into a serving dish. Pour in the coconut milk before serving.
Try during weekend, in fact twice… yummy. it was just heavenly superb!!!!
Thanks for sharing this recipe. I prefer to use brown sugar instead of white sugar as the aroma is totally different. You will in love with it once you tried. I sometimes add in more water to eat them like bubur.
One of my favourite pass-time is to try out new recipes….this is heavenly thanks for sharing
WILL TRY THIS ONE WEEKEND.THANKS
i tried the ubi kayu bersantan.
it is great.
thanks for the recipe.
for variety, i also substitute white sugar with gula melaka or rock sugar.
puree it and eat it like yorghut or in smashed form.
both taste delicious.
using food colours is also an attractive alternative to it natural ‘grey’ look.