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

Labels:

Comments

Post a Comment

Popular posts from this blog

Easy Apple Tart With Almond Cream

This apple tarts made with frangipane or almond cream, and apples. It’s delicate, beautiful, and most importantly, delicious. The combination of apples, almonds, and cinnamon creates a warm and delightful dessert. Excellent while still warm from the oven, at room temperature, or even cold. The tart itself is buttery and crunchy. It is simple to make, and you don’t need a food processor or hand mixer. The key is that the butter is COLD. I cut it into small cubes and keep it in a freezer for 10 minutes which is much simpler to incorporate into the flour mixture. The almond cream or Frangipane is simple to prepare, and you can make it a day ahead with only a few ingredients. Spread the almond cream over the prebaked pie crust which adds a wonderful flavor, but it also acts as a shield to prevent the apple juices from penetrating into the crust. I am using a 24cm round and removable pie try or tart pan for making this apple tart. It is one of the staple pieces of equipment in my kitc...
Post a Comment
Read more

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...
Post a Comment
Read more

Steamed Chicken With Cordyceps Flowers and Shitake Mushrooms （虫草花香菇蒸鸡）

Steam chicken is the easiest way of cooking with health benefits, and delicious flavor. Just simply marinate the bite sized pieces of chicken for minutes to obtain a basic flavor then steam for 20 to 25 minutes. That’s so simple. My husband loves steam food. This is due to the fact that steaming food is nutrient preservation, calorie and fat reduction. Additionally, it keeps the natural flavor to the maximum. Normally, I will add mushrooms, lily blossoms and black fungus for additional texture. For this recipe, I replace the lily blossoms with cordyceps flowers. It is a type of orange-yellow grass and it’s good for nourishing the lungs and kidneys, protecting the liver, nourishing skin and beauty, and improving immunity. It is extremely delicious when used to make soup or steam dishes! You don’t have to add water to the chicken, the marinade, chicken, and mushrooms release a broth-like mix of fluids that tastes amazing over rice. Are you drooling? This is an easy and delicious ...
Post a Comment
Read more