This is a very traditional malay kuih in Malaysia which is served for breakfast or afternoon tea. I cannot have enough of eating this tuber and love everything that is made from it too. My mother and many of her generation, who had gone through the Japanese Occupation will not eat tapioca, perhaps it brings back bad memories of that era where they had nothing eat and had to depend on this tuber. I was trying to find out more of this tuber but ended reading about the Japanese Occupation in Malaysia and i now i can understand why my mother's generation has no craze for it.
Ingredients:
The recipe is the same as the bottom layer of Talam Ubi Kayu
Banana leaves - washed, boiled and cut into 4 inch x 8 inch pieces.
Method:
Method:
Wrap the cassava batter with prepared banana leaves.
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