Baked Tapioca Cake Recipe

Baked Tapioca Cake Recipe

Ingredients:  Oven: Preheat to 150C

1500 g tapioca

300 ml water


Ingredients for batter:

100 ml thick coconut cream

350 ml water

450 g castor sugar

1 tablespoon tapioca flour

1 tablespoon custard powder

3 eggs

1 tablespoon melted butter

1 teaspoon vanilla essence

1 teaspoon salt



Peel and finely grate the tapioca and then soak into water in a mixing bowl.  Press out the juice and remove the grated tapioca.  Drain well and use later.  Keep the juice and water aside for about 30 minutes, until the tapioca residue is sinking to the bottom.  Then throw away the water on top and keep the bottom liquid residue.  Mix the liquid residue with 60 ml coconut cream and 200 ml water.  Set aside.  Combine the rest of the coconut cream and water with sugar, tapioca flour, custard powder and the remaining ingredients for batter.  Cook over a low heat until hot, or until sugar completely dissolves.  Add in the liquid residue mixture carefully, stir well.  Cook for a further 3 minutes until it resembles a thick batter.  Combine batter with the reserved grated tapioca well.  Then pour mixture into a greased 21cm tray with lined baking paper.  Bake in the preheated oven for approximately 1 hour 15 minutes or until it turns golden brown and cooked through.  Remove and serve cooled.


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