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This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. Just perfect for tea-time snack or as dessert. More importantly it’s extremely easy to make and it’s super delicious. Simply mix everything together and bake. Yes, it's just that simple and you will have to try very hard to make this recipe go wrong. So ENJOY!

INGREDIENTS:

2 eggs, lightly beaten

220 g sugar

¼ tsp salt

1 kg cassava (tapioca), preferably yellow variety and grated

5 screw pine leaves (pandan leaves), rinse and drain well

400 gm thick coconut milk, at room temperature

125 ml water

1 piece banana leaf, rinse and drain dry

See The Original Recipe On My Website

Step 1: Line Baking Tin With Banana Leaf.

First, line a 23 x 5 cm (9 inch x 2 inch) square baking tin with banana leaves. The banana leaf needs to be washed, wiped dry and lightly oiled on shiny side of the leaf. This helps to prevent the baked cassava (tapioca) cake from sticking to the banana leaf. The banana leaf also makes a fragrant and convenient lining for the cassava (tapioca) cake. However, if banana leaves are not available, use parchment paper instead.

Notes:

Banana leaves have a wide range of applications as they are large, flexible, waterproof and decorative. They are used for cooking, wrapping and even for food serving in a wide range of Asian cuisines.

Step 2: Preheat Oven to 170 Degree C (325 F)

Preheating the oven is especially important for baking the cassava (tapioca) cake. By preheating the oven, we allow it time to reach the correct temperature in order to bake the cake perfectly. A preheated oven will cook the cassava (tapioca) cake all the way to its centre before the outside gets burnt.

In general, the middle of the oven is best for even baking. So placing rack in the centre of oven during baking allows for even baking and overall same baking time.

Note:

Do not use too high temperature to bake the cake or the top will brown too quickly on the top while the inside remains uncooked.

Step 3: Prepare the Cassava (tapioca).

First, peel the yellow cassava (tapioca) tubers.

The cassava (tapioca) is encased in a thick, bark-like skin so to remove the skin, first cut the top and bottom off. Then cut into 2 or 3 pieces. Stand each piece on its side, and using a sharp knife, slice the skin off from top to bottom. Be sure to remove the skin completely.

Then, grate finely the yellow cassava tubers.

Grate finely the yellow cassava (tapioca). Otherwise the cassava (tapioca) cake will come out hard. You can also cut the cassava (tapioca) into small chunks and blend in a food processor. Grated cassava is already readily sold in the stores.

Next, place the grated cassava (tapioca) in a strainer over a bowl.

Leave the grated cassava (tapioca) in strainer for about 30 minutes. This allows the juices from the grated cassava to drain into the bowl. Pour off the liquid in the bowl slowly, leaving behind the cassava (tapioca) starch at the bottom of bowl. Set aside the starch to mix with the grated cassava (tapioca).

Note:

Choose the yellow variety of cassava (tapioca) for this recipe so the colour of the baked cassava (tapioca) cake will be naturally yellow. Select cassava (tapioca) that are firm and have no blemishes or soft spots.

Step 4: Make the Cassava (tapioca) Cake Batter.

First measure all the ingredients needed.

Put the grated cassava (tapioca) into a large mixing bowl. Then add the reserved cassava (tapioca) starch followed by sugar, beaten eggs and salt.

Stir well until the sugar is dissolved.

Knead, squeeze and twist screw pine leaves (pandan leaves) into mixture till completely crushed. This will give the cake a nice aroma.

Then add in the undiluted coconut milk and water. Mix thoroughly.

Lastly, discard the screw pine leaves (pandan leaves) after that.

Step 5: Bake the Cassava (tapioca) Cake.

Pour batter into lined and oiled baking tin in a circular motion as you pour. Smooth the top with a spatula, stirring liquid that may accumulate around edges so that the batter is evenly mixed.

Bake in the preheated oven until the top is golden brown, edges are crusty and slightly caramelised, about 1 1/4 hours. When done, a toothpick inserted in the centre should come out almost clean. Cover edges with foil during the last 30 minutes if the top doesn't brown evenly.

Note:

The timing of baking will depend on individual oven and the size of baking tin you used. The bigger the baking tin, the thinner the cake, the faster the baking time.

Do not overbake or the cassava (tapioca) cake will be dry.

This cassava (tapioca) cake is a very forgiving dish. If its not evenly baked, simply return into oven to continue baking until done.

Step 6: Cool the Baked Cassava (tapioca) Cake.

Remove tapioca cake from oven and leave to cool on wire rack till slightly firm, about 30 minutes.

Then unmould and leave the cake on wire rack to cool completely.

Note:

Be sure to cool the cassava (tapioca) cake completely before slicing. It will take at least 3 to 4 hours before you can slice the cake nicely. So it is best to leave the cake overnight before slicing.

Step 7: Serve the Cassava (tapioca) Cake at Room Temperature.

Using an oiled sharp knife, cut the caramelized golden yellow tapioca cake into pieces. The oiled knife will make cutting the cake easier as it prevents the cassava (tapioca) cake from sticking to the knife.

You can cut the tapioca cake into neat rectangular pieces.

The cassava (tapioca) cake is semi-soft and moist with a springy, elastic texture. The caramelized top and edges of the tapioca cake after it’s baked give it such a special and inviting taste.

Serve the golden baked cassava (tapioca) cake at room temperature with Chinese tea as a snack or dessert.

So ENJOY!

Note:

Leftovers should be wrapped and kept refrigerated. Then cut and rebake at 100 degree C (200F) till thoroughly heated, warm and soft before serving.

<p>Thank you for posting this recipe! I have tried so many recipes and this recipe is the easiest (less ingredients) and it tastes great (even without using the screw pine and banana leaves). I've used fresh cassava before and it was very LABORIOUS, even with a food processor. My friend's sister in law makes the best cassava cake I've ever had, but she won't share the recipe- she says that she makes it from memory. She finally shared &quot;just the ingredients&quot; (which is similar to this recipe) but gave no hint of quantities- GIVE ME A BREAK, LoL! Like many other recipes, she uses the frozen pre-grated cassava that they sell at Filipino markets, which I can't find here in Connecticut. I finally found two stores that sell frozen cassava, but they are in chunks and I still have to grate it. Even after grating it twice, my cake still tastes like sweet cassava hash browns and is not as smooth as I remember my friend's sister in law's cake. Any advice? Should I bake it longer? </p>
<p>I have been trying to make this cake ever since I had it a Filipino party, which my friend's sister-in-law had made. I could have eaten all three pans of it! The problem is, I can't get the recipe out of her! She says that she &quot;makes it from memory&quot;...I finally got her to at least tell me what ingredients she uses, but she didn't give any hint of quantities (come on!!!) So I have tried quite a few recipes and can never get it to taste anything close to what I remember her cassava cake tasted like. I believe its the texture of the cassava. I tried grating fresh cassava and it IS laborious (even with a food processor)!!! I live in Connecticut and I found two markets that sell frozen cassava, but they are in chunks and not pre-grated. My cake comes out like sweet cassava &quot;hash browns&quot; because I can't get it grated as finely as the way its sold in Filipino markets (which is what my friend's sister in law uses)-even after putting it through the food processor twice! I liked this recipe because it tastes great and not too many ingredients (same ingredients as my friend's recipe), however, even after grating the cassava twice, it still wasn't as smooth as I remember it to be...Any advice? Maybe I should bake it longer?</p>
<p>What would you substitute for the screw pine leaves?</p>
<p>Indian grocery stores carry Kewra food flavoring, which is of the screw pine. (It's what you might call an &quot;acquired&quot; taste - I strongly dislike it, myself).</p>
So the cake migh nt suffer if it was left out? Or another herb substituted?
<p>I think you could add up to a teaspoon of any liquid flavoring you'd like.</p>
<p>I'm thinking cardamom. Now I have to see if I can find a fresh cassava root!</p>
I understand. I live in Canada, and we only get waxed yucca here which is incredibly labourious to prepare. I will have to search out some sweet cassava from some international food markets! Thanks for the tip!
It's called &quot;Cassava Pone&quot; in the Caribbean
<p>I've been making cassava pone since I visited Barbados a few years ago. It's a family favourite now.</p>
<p>There ya go !!! It's been a West Indian staple for generations. Pone has been made by mothers and grandmothers as great Xmas treat and goes great with hot cocoa or hot chocolate. Being of West Indian descent , my mother or my aunts would always bake pone. Fry's Cocoa was the accompanying hot beverage of choice (Milo and Ovaltine came in second...when we could afford them).</p><p> Cassava itself was of two types ..regular and &quot;sweet cassava&quot; and both were also great with steamed fish. Fried fish and cassava ...meh. Steamed fish and cassava...outstanding ! </p><p> I live in South Fl and tend only to see &quot;yucca&quot; which is at once hard and pithy .</p>
Hi Euripedes,<br>In Asia, Tapioca is the common name for cassava root (many people here don't even know what cassava is), what it actually means is the tapioca plant itself. :)<br>https://www.google.com/search?q=tapioca+plant&amp;espv=2&amp;biw=1440&amp;bih=637&amp;source=lnms&amp;tbm=isch&amp;sa=X&amp;ved=0ahUKEwi22PT0jtLMAhXJQI8KHb4bBJEQ_AUIBigB<br><br>This Cassava/Tapioca Cake is a traditional delicacy in Malaysia and Singapore, a heritage Straits-Chinese snack (commonly known as Kueh Bingka). We usually prepare it with coconut milk, it can be baked or steamed. Thanks, its so great to discover another type of Cassava Cake from Brazil! :)<br>
<p>Look tapioca!</p><p><a href="http://www.dicasdemulher.com.br/receitas-de-tapioca/" rel="nofollow">http://www.dicasdemulher.com.br/receitas-de-tapioc...</a></p><p>use Google tradutor.</p>
<p>Good Morning! </p><p>Beautiful cake ! but I feel to say that this is not Tapioca ! It is a popularly called cake : naked Man&eacute; or soft chico and even cake cassava. You can add powdered grated cheese on top , minutes before leaving the oven. Cassava also known as : Aipim and cassava . Greetings from Brazil!</p><p>Euripedes</p>
<p>Bom dia!</p><p>Lindo bolo! mas sinto em dizer que isto n&atilde;o &eacute; Tapioca! Trata-se de um bolo popularmente chamado de: Man&eacute; pelado ou chico mole e at&eacute; mesmo bolo de mandioca. Pode acrescentar queijo ralado pulverizado em cima, minutos antes de sair do forno. Mandioca tamb&eacute;m conhecida como: Aipim e macaxeira. Sauda&ccedil;&otilde;es do Brasil! </p><p>Euripedes </p>
Thanks. Enjoy!
<p>Wow! I had never heard of this before! I can't eat a lot of grain, but am OK with tapioca and most tubers! Gonna have to try this out for sure - it looks beautiful! Good job!</p>
<p>Looks delish! I'm going to have to try!</p>
<p>YES PLEASE.......can you bring that right over? I'll make coffee!!! I think I would like mine warm.....so hurry!</p>
You can leave out the screw pine leaves if they are not available. It acts to give wxtra aroma to the cake. The coconut milk added is aromatic enough. Tq
This is a traditional nyonya kuih ( straits chinese cake) in my country, Malaysia. Its very popular here and in Singapore .
This recipe is very well made. Great presentation and execution! In Brazil we make this cake to, many different style in different regions, but Manioca cake is what it is in the end ;-) <br><br>Love to try this asian style!
Great, this looks like a popular treat in the islands of Papua New Guinea where they add slices of a type of banana which turns pink and cook it under coals in a fire fully wrapped in banana leaf.
look yumm ha..
It tastes even better than its looks. Enjoy
<p>That's beautiful! I've never had this before, but it sounds really good. :D</p>

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Bio: Angie Liew (known as Huang) is the founder and author of Huang Kitchen. Being a self taught chef, she focuses on improving cooking recipes, documenting ... More »
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