Tapioca Cake
Tapioca cake is a very well-liked and traditional Nyonya kuih that is aromatic, slightly soft, and chewy with a nutty flavour.
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
- 1 kg frozen peeled tapioca
- 5 tbsp tapioca starch
- 2 tbsp extra virgin olive oil (plus extra for greasing the non-stick cake pan)
- 120 g caster sugar
- 270 ml gluten free coconut cream (220ml (0.91 cup US) for the cake and 50ml (0.21 cup US) for glazing the top of cake for browning)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 5 fresh or frozen pandan leaves (washed and tied into knots)
Instructions
- 1
Using a large mixing bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, 220ml (0.91 cup US) of coconut cream, salt, vanilla extract and pandan leave, mix and stir thoroughly. Let the mixture infuse for about 30 minutes.
- 2
Grease a non-stick 8 inch square cake pan and line the pan with baking paper. Then remove the pandan leaves and pour the cake mixture into the pan.
- 3
Preheat fan-forced oven to 160C or 320F.
- 4
Bake in the preheated oven for 50 minutes.
- 5
Remove the baking pan and lightly glaze the top of the cake with 50ml (0.21 cup US) of coconut cream and return to the oven and bake for additional 30 minutes or until the top of the cake browns.
- 6
Remove from oven and let the cake cool completely before slicing with a greased knife.