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This Kueh Kayu Ubi (Steamed Tapioca Kueh) post may contain affiliate links. Please read my disclaimer.

If you live in Southeast Asia, you probably grew up eating local cakes like this Kueh Ubi Kayu, a type of steamed tapioca kueh or cassava cake. This mildly sweet local snack is full of the aromatic coconut milk flavours, steamed very soft and springy, coated with fresh grated coconut and makes a delicious afternoon snack with tea or coffee.

steamed tapioca kueh

This delicious kueh is naturally beige or light yellowish in colour, add pandan juice to make it green, beetroot juice to make it red, boiled purple sweet potato water to make it purplish. The kueh ubi kayu or steamed tapioca kueh is made without any diary or egg, and since it’s made from freshly grated tapioca, there is no gluten, making it the perfect snack for health-conscious folks, as well as vegans too!

I usually make a small batch and my family will finish it in one go with Chinese Jasmine tea. This is the best way to enjoy it, while it’s soft and fresh. Fresh grated coconut doesn’t keep well for more than a day or two, you will have to store it in the fridge which will then make the kueh stiffer the next day.

steamed tapioca kueh

You might also have heard of a name that is very similar to kueh ubi kayu. And that is the kueh bingka ubi kayu, a baked tapioca cake instead of the steamed version. The texture is denser and is typically not coated with fresh grated coconut.

steamed tapioca kueh

If you are into local kuehs, do check out these recipes, many of these are gluten-free, eggs-free and made with Monk fruit or Stevia sweetener, making them a healthier snack version from the original recipe:

How to store the Kueh Ubi Kayu

Store the steamed kueh in an airtight container and chill in the fridge, best to consume within the next 1-2 days. If it turns hard, steam the kueh for about 3-5 minutes until softened to enjoy.


Watch how to make Kueh Ubi Kayu / Steamed Tapioca Kueh on YouTube

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steamed tapioca cassava kueh Ubi Kayu

Kueh Ubi Kayu 蒸木薯糕 (Steamed Tapioca Kueh / Steamed Cassava Cake)

The Kueh Ubi Kayu or Steamed Tapioca Kueh is mildly sweet local snack full of the aromatic coconut milk flavours, steamed very soft and springy, coated with fresh grated coconut and makes a delicious afternoon snack with tea or coffee.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 3 hours
Total Time 4 hours
Course Dessert, Snack
Cuisine asian, nonya, perakanan, southeast asian
Servings 6 persons
Calories 220 kcal


  • 4-8 fresh pandan leaves washed
  • 220 ml coconut milk
  • 75 g grated fresh coconut
  • 500 g tapioca 300g without skin
  • tsp fine salt
  • 30 g Monk fruit sweetener or Stevia sweetener
  • tsp fine salt


  • Cut the tapioca by trimming off both ends. Cut a slit lengthwise across the tapioca and use the knife to cut off the hard skin.
    500 g tapioca
  • Rinse off the dirt or any residue hard bits from the skin. Cut the tapioca into smaller pieces.
    Trim off the tough fibre in the middle, it's slightly off-whitish in colour.
    cut the tapioca
  • Grate the tapioca using a food processor with a grating blade or grate manually.
    grating blade
  • Squeeze the juice out from the grated tapioca as much as possible.
    squeeze juice out from tapioca
  • Add coconut milk, monk fruit sweetener, fine salt to the grated tapioca. Use a whisk to mix well.
    220 ml coconut milk, 30 g Monk fruit sweetener, 1/8 tsp fine salt
    mix the batter
  • Transfer the batter into a lined steamer plate. Use a spatula to level the batter.
    transfer to cake pan
  • Add cut pandan leaves on top of the batter.
    4-8 fresh pandan leaves
    layer with pandan leaves
  • Boil water in a steamer. Steam the tapioca kueh, covered, for 20-30 minutes over medium heat.
    steam the kueh
  • Once steamed, remove the pandan leaves. Let the kueh cool over 2-3 hours.
    steamed kueh
  • Place grated fresh coconut, fine salt and 3-4 knotted pandan leaves into a heat-proof dish.
    Boil water in a steamer and steam the fresh coconut on medium heat for 10 minutes.
    Then remove from heat, remove the pandan leaves. let the coconut cool completely and set aside.
    75 g grated fresh coconut, 1/8 tsp fine salt, 4-8 fresh pandan leaves
    steam the coconut
  • Run a knife or spatula along the sides of the steamer plate and unmould the tapioca kueh and transfer into a plate.
    remove from pan
  • Cut the kueh into squares.
    cut the kueh
  • Generously coat with steamed grated coconut.
    coat with coconut
  • Serve and enjoy.
    steamed tapioca cassava kueh Ubi Kayu



Calories: 220kcal
Keyword cassava, coconut, kueh, kuih, steamed, tapioca
Tried this recipe?Tag @BeautifulVoyager.Kitchen on IG!

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