How to Make Delicious Steamed Tapioca Cake, Crispy and Chewy, Easy to Make

How to Make Cassava Cake

• 1

  Prepare the cassava

  Wash the cassava thoroughly to remove all dirt, peel off the skin, soak in diluted salt water, rinse again, and let it drain, then use a grater to slice it into thin round pieces.

  Tip:

  When peeling, use a knife to cut off the top and bottom ends of the cassava, then cut around until all the skin is removed, and soak it in diluted salt water.

  During preparation, be careful to peel deeply at the stem area to remove any potential intestinal parasites that may cling to the cassava while it is in the mud.

  
• 2

  Mix the flour

  Add 60g of tapioca flour, 50g of palm sugar, 20ml of coconut milk, and 300ml of filtered water into a bowl. Stir well to combine the mixture.

  Strain the flour through a sieve to ensure it is very fine.

  
• 3

  Cook the flour

  Add the mixed ingredients into a pot, turn on low heat, and continuously stir for about 2 – 3 minutes until the flour becomes opaque and slightly thickened, then turn off the heat.

  
• 4

  Pouring the mold and steaming the cake

  Slowly pour a layer of the cooked mixture into the mold, evenly placing the thinly sliced taro on top of the cake. You should alternate between a thin layer of batter and a layer of sliced taro until all ingredients are used up.

  Prepare a pot of boiling water, place the cake inside and steam for about 40 – 50 minutes over medium heat (depending on the size of the mold) until the cake is cooked.

  Tip: When steaming, use a thin cloth to cover the pot’s lid to prevent water from dripping onto the cake, as this will make the cake less delicious.

  

  
• 5

  Final product

  The taro cake is chewy and delicious, with a subtle sweetness and fragrant taste of palm sugar, and the taro is crunchy and mildly sweet, which is truly enticing, isn’t it? Enjoy it right away!