The last time when I attempted to try the baked tapoica kueh (also known as kuih bingkat ubi or cassava kueh) a month ago, the feedback i got from my family members then was that the texture looked oily and tasted heavy (i.e sinful indulgence) with generous loading of coconut milk.
When my craving came around again over the week, I asked my Mom to "look out" and buy tapoica from the wet market when she does come across it. Seems that tapoica is not widely or commonly supplied. And yesterday Mom managed to get 2 pieces of tapoica weighing about 600g. Straight after lunch, I geared myself to process and prepare the steaming of the kueh.
Grating the tapoica was taxing and a test of manual endurance especially the arm strength. Hence, cuts on the hands by the grater was part of the process. Following Florence's self tried and tested receipe, I had a plateful of delightful, pandan flavoured, reduced coconut milk, steamed tapoica kueh which passed the tastebuds of my Mom. Time well spent and yummy kueh which is a preferred kueh for tea. Yes, I am beaming with delight.
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