This traditional cake is semi-soft, chewy & fragrant. It has such an inviting aroma and it’s just perfect for afternoon tea snack or as a dessert.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 Eggs, lightly beaten
  • 300 Grams Sugar
  • ¼ Teaspoon Salt
  • 1 Kilogram Yellow tapioca, grated (from 1.2kg fresh tapioca)
  • 200 Grams Thick coconut milk (2 coconuts)
  • 5 Screw pine leaves (for flavor)
  • 150 Grams Water
  • 1 Banana leaf/ parchment paper
  1. Instructions
  2. First choose fresh yellow tapioca (also known as Cassava) for this recipe.
  3. Peel, wash and drain the yellow tapioca tubers.
  4. Grate finely the yellow tapioca tubers.
  5. Place the grated tapioca in a strainer over a bowl and leave for 30 minutes. This allows the juices from the grated tapioca to drain into the bowl.
  6. Pour off the liquid in the bowl slowly, leaving behind the white tapioca starch at the bottom of the bowl.
  7. Prepare the ingredients to be added into the grated tapioca.
  8. To bake the tapioca cake, first line a 23 x 5 cm square tray with banana leaves. Oiled on shiny side of leaves. Otherwise, line with parchment paper.
  9. Preheat oven to 170 degree C (325 degree F).
  10. Put the grated tapioca into a large mixing bowl. Add the reserved tapioca starch, sugar, beaten eggs & salt. Stir well until the sugar is dissolved.
  11. Using your hand, knead, squeeze and twist the screw pine leaves into the mixture till the leaves are completely crushed,
  12. Then add the thick coconut milk and water. Mix thoroughly.
  13. Discard the screw pine leaves after that.
  14. Pour the batter into cake tin in a circular motion. Smooth the top with a spatula and make sure the batter is evenly mixed.
  15. Bake in the preheated oven until golden brown, about 1 1/2 hours.
  16. Remove the baked tapioca cake from the oven and leave to cool in the baking tray on wire rack till slightly firm, about 1 hour.
  17. Unmould and leave the baked tapioca cake to cool completely, another 1 to 2 hours. And we’re done!
  18. Using an oiled knife, cut the caramelized golden yellow tapioca cake into not too big pieces.
  19. Serve these at room temperature. This slightly caramelized tapioca cake with crusty edge and golden top are also super addictive!