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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.

 

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