I have difficulty of telling you the origin of this kuih or even a bit more about this kuih.. What I can only share is that the kuih is sold in the famous Bengawan Solo cake shop in Singapore and I can’t remember seen this elsewhere.. In this shop, instead of palm sugar, orange coloured sugar was used…The bottom white layer is made from cassava or tapioca and the top layer is made from shredded coconut and orange sugar.
When I goggled getuk ubi or getuk singkong, apparently, getuk is a simple Javanese dish made from pounded tapioca.. But it seems that the presentation are very different.. When I posted the images of this kuih in an Indonesian food group, I was shocked that not many have seen this version before. Indonesian members are asking me what is on top of the tapioca..
Apparently, as long as you pounded the cooked tapioca, it can be called getuk singkong. As for the garnishing, it can be vary different from region to region. What ever presentation it is , I found that the kuih is very tasty kuih. For this recipe, even without the brown sugar shredded coconut, the white layer is equally tasty.
“Getuk is a simple Javanese dish made from cassava. The cassava is peeled, boiled and mashed. Then it is mixed with grated coconut, sugar and small amounts of salt. Sugar can also be substituted with palm sugar to give it brownish color and more distinctive taste. Other method to make gethuk is by grinding it with meat grinder and cut it into cubes. this kind of getuk also known as getuk lindri. While grinding butter, sugar, salt, and sometimes also milk powder, vanilla, and food coloring is added. Usually sold by seller that goes around the neighbourhood in East Java.” (Source: http://en.wikipedia.org/wiki/Getuk)
As the original recipe called for the steaming of the tapioca for about 45 minutes , I have decided to use pressure cooker to pressure cook for 2o minutes only. This recipe yields a milky taste tapioca kuih that is softer. Probably because of this texture, kids did not complain when they taste the kuih for the very first time..
WHAT IS REQUIRED
Recipe adapted from: Nonya Kueh, Seashore Publications, July 2012 Page 23 Tapioca Coconut Kuih
Servings: Prepare an 8” x 8” big tray of Getuk Ubi
1 kg of skinned tapioca (yellow tapioca preferred)
1/2 teaspoon of salt
120 grams of castor sugar
2 tablespoons of milk powder
500 grams of freshly grated coconut
150 grams of palm sugar
25 grams of castor sugar
80 grams of water
4 pieces of pandan leaves, bundled
2 tablespoons of corn flour (in 2 tablespoon of water)
STEPS OF PREPARATION
Lightly greased an 8”x8” pan or lined the pan with banana leaves
Wash the tapioca, transfer to the pressure cooker, add adequate water to cover the tapioca, pressure cook the tapioca for 15-20 minutes. Once cooked, drain properly before proceed to the next step. If preferred, you can also steamed the tapioca until soft which will took about 45 minutes under high heat.
Transfer the hot tapioca to a big bowl, add sugar, salt and milk powder, use a pastel or others equipment to pound the hot tapioca until coarse form. Ensure the sugar and milk powder are well mixed. Set aside.
You can perform this step while you are waiting for the tapioca to get cooked. Put the white sugar, palm sugar, water and pandan leaves in a pan, bring to boil and ensure all the sugars are melted. Add in the corn starch solution, stir until well combined. Add the shredded coconut and stir until well mixed. Off the heat. Note that the shredded coconut cannot be too watery. If too watery, you have to cook until it is drier. Constant stirring is required.
Transfer the mashed tapioca earlier to the greased tin. Use spoon to level it. If it is too sticky, you can either wet the spoon with some cooking oil or plain water to do the levelling. Press as firm as you can. Put the shredded coconut on top of the tapioca. Press firmly .. Cooled completely before cutting into pieces.
My tapioca portion is slightly softer as compared to the store bought. One of the reason could possibly due to the use of pressure cooker instead of steaming. Frankly speaking, I prefer this softer version which i think is more tasty since sugar, milk powder may blend better for those wet tapioca. I will leave the choice to the readers. to either use steam or pressure cooker. Remember, if you can get hold yellow tapioca, by all means get it as the colour will be much more enticing.
Hope you like the post today. Cheers and have a nice day.
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5 thoughts on “Getuk Ubi (木薯椰丝糕）”
I remembered saw your post for 东坡肉, but I keep searching cant’ find the recipe for the dish againAre you able to repost again. Thanks
Date: Tue, 12 May 2015 12:28:10 +0000
Google Kenneth GOH 东波肉
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I have sent you some emails, but i have not receive any reply from you. Can i get the recipe in chinese language? I hope you can reply , thank you