Steamed tapioca cake is a rustic dish that originated from the prosperous lands of the Mekong Delta. With its chewy, delicious, and sweet flavor, this dish has captured the hearts of many. Let’s get cooking with TasteVN and make these 2 types of cakes right away!
1. Steamed tapioca cake
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Steamed tapioca cake Serves 4
Tapioca 2 kg Tapioca starch 100 gr Grated coconut 200 gr Coconut milk 100 ml Pandan juice 20 ml Pandan leaf juice 20 ml Banana leaf 1 leaf White sugar 150 gr Salt a little
How to make Cassava Cake
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Prepare the cassava
Peel the cassava, cut it into pieces, and soak it in diluted salt water for at least 2 hours, then take it out to drain and put it into a blender to grind finely.
Put the finely grated cassava into a cloth bag and squeeze it dry, leaving the cassava pulp in a bowl.
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Mix the cassava
Add 150gr of sugar, 100gr of tapioca flour, and 100ml of coconut milk into the bowl with the cassava, then mix all the ingredients together thoroughly.
Divide the cassava mixture into 3 equal parts, keep 1 part as is, mix 1 part with 20ml of pandan leaf extract, and mix the remaining cassava with 20ml of butterfly pea flower extract.
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Steam the cake
You evenly spread the cassava into a thin rectangular layer.
Prepare a steaming pot, place the cassava leaves into the steamer, and steam for about 20 minutes on low heat until the cassava becomes transparent.
Wait for the cassava to cool completely for about 15 minutes, then cut the cake into thin strips about 1/4 of a finger thick.
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Make peanut salt
Roasted peanuts are crushed, then add 50g of sugar, 10g of roasted sesame, and 5g of salt.
Mix well to complete the peanut salt.
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Completion
You place the cassava cake on a plate, sprinkle a layer of shredded coconut, then a layer of peanut salt, and it’s ready to enjoy!
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Final Product
The cake is not only visually appealing with its eye-catching colors but also very delicious in flavor.
The cake has a chewy texture, a mild sweetness, and the rich flavor of grated coconut, enhanced by a hint of salted peanuts, making this rustic dish from the Mekong Delta more enticing than ever!
2. Cassava Cake (Recipe shared by a user)
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Medium
Ingredients for Cassava Cake (Recipe shared by a user) Serves 4
Cassava 3 tubers (about 1 kg) Grated coconut 200 gr Coconut milk 50 ml Pandan leaf extract 1 cup (rice bowl) Butterfly pea flower extract 1 cup (rice bowl) Gấc fruit extract 1 cup (rice bowl) Blue pea flower extract 1 cup (rice bowl) Tapioca flour 100 gr Sugar/Salt a little Banana leaves a little
How to Make Bánh tằm khoai mì (Recipe shared by a user)
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Prepare the Ingredients
Peel the cassava, cut into pieces and soak in diluted salt water for at least 2 hours, then take it out to drain and grate finely (or put it in a blender).
Place the grated cassava into a cloth bag and squeeze it dry, keeping the cassava residue in a separate basin, and letting the squeezed water sit for about 20 minutes before pouring it into a bowl.
Add the cassava residue to a large basin, then add 100g of tapioca flour, 5 tablespoons of sugar, 50ml of coconut milk, and 1 teaspoon of salt, and mix all the ingredients together.
Note: You can blend the cassava, but grated cassava will make the dish tastier. The squeezed water left to settle will help the dough become chewier and tastier when mixed into the cake.Next, divide the mixture into 5 bowls, add the pandan leaf extract to 1 bowl and mix well. Continue to pour each of the bowls with the extracts of butterfly pea flower, gac, and the remaining cassava, and mix all the mixtures together.
Wash the banana leaves with water and let them dry.
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Steam the cake
Prepare a steamer pot, arrange banana leaves in the steamer, spread the cassava evenly into a thin rectangular layer, steam for about 20 minutes on low heat until the cassava becomes translucent.
Wait for the cassava to cool completely for about 15 minutes, then cut the cake into thin strands, about 1/4 of a finger thick.
Sprinkle a little grated coconut on top to finish.
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Final product
Cassava cake is chewy, rich with coconut milk flavor combined with the earthy taste of cassava and appealing colors that no one can resist.
The layer of salty and sweet peanut powder coating each strand of cake enhances the flavor of the dish.
How to choose and prepare cassava
- When choosing cassava, you should prioritize fresh, plump, straight tubers with a smooth skin as they will have less fiber, be softer, and sweeter.
- Use your fingernail to gently scrape the thin outer skin; if the inner skin is light pink, choose that one; if it’s white, you should skip it, as the pink skin will have fewer toxins than the white skin.
- Additionally, you shouldn’t leave cassava too long as it will become hard, chewy, dry, and lose its taste. Cassava has toxins, so it’s best to prepare it a day in advance when making the cake!
Where to buy coconut milk?
- You can buy coconut milk at fresh coconut stalls or purchase canned coconut milk available at supermarkets, grocery stores, or e-commerce sites.
- This product is also currently available at bachhoaxanh.com.
- When buying, remember to check the expiration date and ensure the packaging is intact!
- Besides that, you can completely make coconut milk at home using the recipe shared by TasteVN.
- Up to 50% off kitchenware
- Online purchases get an additional 2% – 10% discount (from the second product)
- Free shipping for orders over 500,000 VND
Cassava noodles is a specialty dish of the Western people that cannot be found anywhere else. Get in the kitchen and try making cassava noodles in 2 ways right now, wishing you success!
