My mom got creative again, so we came up with something new... at least, I don't think I've seen this before.
Basically, we took the normal steamed tapioca kueh with coconut flakes, topped it with Coon cheese, and microwaved it for 30 seconds. For those who're not familiar, kueh is kinda like the Straits version of the word "cake". Usually, it refers to Straits-originated cakes, most of which feature coconut milk, glutinous rice, tapioca, gula melaka (palm sugar) and other local ingredients.
Looks pretty cool huh? kinda like sushi, except it's cheese instead of sashimi, and tapioca kueh instead of rice.
It was a very nice combination indeed! The cheese, when melted, enhanced the whole soft and slightly chewy texture that the tapioca kueh is already famous for. The little coconut bits also added some fibrous texture to the bite.
Taste-wise, it was awesome. The cheese added a kick with its slight pungency and saltiness, while being tempered by the relatively bland tapioca.
The creaminess of the cheese also added a different dimension to the creaminess of the coconut milk in the kueh. I think this is my first time trying the coconut-cheese combination... at least, off the top of my head. And it's pretty good indeed!
We got our kueh from the Hong Lim food centre. It's the long whitish kueh featured in these pages.
And we used this Coon cheese. They're famous for their sharp vintage cheddar... I believe this is cheddar of some sort, but probably not vintage, because it didn't seem too aged.
Since the coconut-cheese combination turned out so well, this has given me some impetus to try cheese with all the different types of nonya kueh... like ondeh ondeh and so on. ^_^
Basically, we took the normal steamed tapioca kueh with coconut flakes, topped it with Coon cheese, and microwaved it for 30 seconds. For those who're not familiar, kueh is kinda like the Straits version of the word "cake". Usually, it refers to Straits-originated cakes, most of which feature coconut milk, glutinous rice, tapioca, gula melaka (palm sugar) and other local ingredients.
Looks pretty cool huh? kinda like sushi, except it's cheese instead of sashimi, and tapioca kueh instead of rice.
Taste-wise, it was awesome. The cheese added a kick with its slight pungency and saltiness, while being tempered by the relatively bland tapioca.
The creaminess of the cheese also added a different dimension to the creaminess of the coconut milk in the kueh. I think this is my first time trying the coconut-cheese combination... at least, off the top of my head. And it's pretty good indeed!
We got our kueh from the Hong Lim food centre. It's the long whitish kueh featured in these pages.
And we used this Coon cheese. They're famous for their sharp vintage cheddar... I believe this is cheddar of some sort, but probably not vintage, because it didn't seem too aged.
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