Add 180g sugar to 1 kg grated tapioca

Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs

Mix all the ingredients thoroughly

Add 20g soft butter at room temperature and mix well

Line a 10 inch square baking pan with parchment paper and slowly pour in ½ of the tapioca mixture

Shake the tin gently to evenly spread the mixture.

Mash the bananas roughly and spread all over the surface of the tapioca mixture, leaving a small gap around the edges.

Slowly pour the remaining half of the tapioca mixture covering the bananas.

Shake the tin gently to evenly spread the mixture.

Bake in a preheated oven at 160°C for 1 to 1½ hour.

Check the kueh after 1 hour.

If not cooked yet, bake for about another 15-30 minutes until top is crispy golden brown and skewer comes out clean

Remove kueh from baking tin and set aside to cool down

Cut only when the kueh has cooled down for at least an hour.