Steamed Cassava Cake in a Bundt Pan

In Southeast Asia, cassava or tapioca is a widely used ingredient. It can also be sliced, fried, and turned into cassava chips, which make a delightful snack when combined with a particular chilli sauce. It can also be converted into cakes, meals, and basic foods.

This cassava or tapioca cake can be prepared in several methods, including baking, steaming, wrapping in banana leaves, and baking or steaming. There are numerous recipes for this pastry that can be made with or without eggs and with or without butter. Some individuals prefer waxy ones, others prefer hard ones, some prefer sweet ones, some prefer milky flavours, and still, others prefer coconut flavors—some are even dusted with finely chopped coconut.

I have experimented with various methods. The recipe I'm sharing today was modified to have the texture and flavour I prefer. I've done it multiple times with wonderful results.

The taste of this steamed cassava cake is perfect, and the preparation is incredibly straightforward. It has a lovely texture and is not overly sweet. Coconut milk and grated cassava are mixed to create this delicious delicacy.

The cassava liquid is supposed to be drained in several internet recipes. In my opinion, the best flavour should be preserved. so I don't do that.

Cassava is a starchy root. The root is therefore the key component of this dessert. For this recipe, flour or starch cannot be used as a substitute.

I tried steaming it this time in a Bundt pan instead of my usual 8" square cake pan, which turned even the easiest cake recipe into something lovely. For bakers of all skill levels, a Bundt is an excellent investment that is effortlessly beautiful.

Are you starting to drool over this delectable dessert? Let us get all the ingredients to hand and detailed instructions to get started.

INGREDIENTS

1200g cassava, shredded

320g thick coconut milk

300g castor sugar

3 tbsp tapioca flour

METHOD

1. Combine shredded cassava, sugar, coconut milk, and tapioca flour together and mix well.

2. Pour the batter into the greased Bundt pan, and layer the top evenly with the base of a spoon.

3. Steam over high heat for 30 minutes or until completely cooked through and the cake is translucent and sticky.

4. Remove the pan from the steamer and let the cake cool completely in the pan. This may take an hour or two.

5. Put a plate on top of the pan, one hand on the plate, and slide with the other hand under the Bundt pan. Then, flip it! After that, remove the pan from your cake carefully. ENJOY!!

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