Thai-style steamed tapioca cake.

    35 mins

    Tapioca root (also called cassava) makes a delightful steamed cake in this recipe. The cake can be steamed in ramekins or in a 24cm large pan and can be serve hot or cold.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 8 

    • 200g sugar
    • 60ml (1/4 cup) coconut cream
    • 1 tablespoon corn flour
    • 1.5 kg tapioca root, peeled and grated (4 1/2 cups)
    • 250ml (1 cup) water
    • 180g dry grated coconut
    • 1/4 teaspoon salt

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Mix the sugar, coconut cream and corn flour together until the sugar dissolves. Add the grated tapioca, water and 1/3 of the grated coconut and mix.
    2. Separately mix the remaining grated coconut and salt together, this will be the topping.
    3. Prepare a steamer with 8 x 250 ml ramekins. Heat the ramekins in the steamer for 3 minutes.
    4. Spoon the tapioca mixture into the 24cm pan or ramekins until they are full. Sprinkle some of the salted coconut over and steam in the steamer for 15-20 minutes.
    5. You can serve the cakes hot or cold, or remove the cakes from the ramekins if you like.

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