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

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...
Post a Comment
Read more

Ants Climbing A Tree (蚂蚁上树）

This dish is really interesting– Ants Climbing Trees! The name sounds like a small animal, but it is actually made with vermicelli or glass noodles and minces meat. This dish may seem simple, but it is actually rich in content. It is mainly made of glass noodles paired with fresh minced meat, and carefully seasoned with ginger, garlic, shallots, spicy bean paste, soy sauce, sugar and other condiments. Sometimes I cook it and serve it alone as breakfast, lunch, and even dinner. Sometimes I serve it with white rice. Either way, it is a very satisfying dish on my dinner table. The glass noodles were smooth, the minced meat was fragrant, and it tasted a little spicy due to the spicy bean paste.   It was delicious. The reason why this dish name as “ants climbing trees” is because the fried minced meat looks like little ants climbing on the “branch” of glass noodles. When preparing Ants Climbing a Tree, keep in mind that the glass noodles will absorb the sauce quickly.   Incre...
Post a Comment
Read more

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...
Post a Comment
Read more