Skip to main content

Baked Cassava or Tapioca Cake （烤木薯糕）

Cassava or tapioca cake can be prepared in several methods, including baking, steaming and wrapping in banana leaves. It can be made with or without eggs and with or without butter.

Today, I am going to share how to bake cassava or tapioca cake. Tapioca cake is very easy to make, whether to steam or to bake. The only tedious part is grating. I used to grate them into fine silk manually. But now I blend them with Thermomix to paste form. If you are using a regular blender, add a little water to the blender to blend it together.

This cassava cake has a beautiful burnt skin on top and dense golden color inside. My daughter thought it was burnt cheesecake. The texture is soft but firm and not too sticky compared to the steam type. Every bite taste of cassava, coconut milk and the burnt aroma. Not overly sweet and greasy.

If using a blender, cut the tapioca into smaller chunks, then carefully cut out the tough, fibrous core from the middle of each piece using a knife.  Once the tapioca has been shredded or blended, squeeze out the excess liquid using your hands or cheesecloth. However, the grated cassava or paste must retain its moisture, not over squeeze out the juice and must maintain its moisture content.  Add the other ingredients and stir until the batter consistency like porridge, neither too thick nor too thin.

Since I'm using white tapioca, I added one tablespoon of custard powder to my recipe to add color.  You can leave it out, though, if you're using yellow tapioca.

I baked it at a preheated temperature of 200°C for one hour, adjusted the temperature to 230°C, and continued baking until the top slightly burnt. Rotate the baking pan halfway through.

Another tip to share when cutting the cassava cake. Use a plastic knife, plastic dough cutter or plastic spatula and wipe with oil to prevent sticking.

Having a piece of this baked cassava cake with a cup of coffee in the morning as breakfast or tea break in the afternoon. It’s so enjoyable.

 

INGREDIENTS

1000g cassava paste

220g Caster Sugar

1 tsp Salt

1 tbsp Tapioca Flour

1 tbsp custard Powder (Optional)

2 beaten eggs

40g melted butter

270g Coconut Milk

 


METHODS

1. Shredded the cassava with a box grater or cut into small chunks and blended it with a Thermomix, food processor or blender until fine.

2. Strain the cassava pastes to remove the excess liquid.

3. Combine shredded cassava or cassava paste with sugar, salt, tapioca flour, custard powder, beaten eggs, melted butter and coconut milk.  Stir until smooth.

4. Lined the grease prove paper to a 7” square baking tin. Pour the batter into the baking tin and layer the top evenly with a spatula.

5. Bake in a preheated oven at 200° for one hour. Rotate the baking tin and adjust the temperature to 230°C and continue baking for 15 to 20 minutes or until the top slightly burns.

6. Remove from the oven and let it sit until it cool. When ready to cut, use an oiled knife or plastic knife to cut to prevent sticking.

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...
Post a Comment
Read more

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...
Post a Comment
Read more