Thai Style Steamed Tapioca Cake Recipes

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THAI-STYLE STEAMED TAPIOCA CAKE



Thai-Style Steamed Tapioca Cake image

Tapioca root (also called cassava or yucca root) makes a delightful steamed cake in this recipe. The cake is steamed in ramekins. Serve hot or cold. They can also be served in the ramekins or not.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 8

Number Of Ingredients 7

1 cup white sugar
¼ cup unsweetened coconut cream
1 tablespoon cornstarch
4 ½ cups grated, peeled yucca root (tapioca root)
1 cup water
2 cups flaked coconut, divided
¼ teaspoon salt

Steps:

  • Mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. Add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
  • Toss the remaining coconut with the salt in a separate bowl; set aside.
  • Bring a couple inches of water to boil in a wok or large pot. Arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. Remove the insert and spoon the cassava mixture into the heated ramekins to fill. Sprinkle a portion of the coconut over the top of each cake.
  • Steam the cakes over the boiling water until cooked through, 15 to 20 minutes. Depending on the size of your steamer, you may need to do this in multiple batches. Make sure you have enough water to continually boil, if this is the case.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 80.1 g, Fat 8.1 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 7.3 g, Sodium 142.9 mg, Sugar 33.7 g

STEAMED PANDAN TAPIOCA PEARL CAKES



Steamed Pandan Tapioca Pearl Cakes image

This is a fun and delectable little dessert to impress your friends. This recipe utilizes many typical ingredients found in Thai desserts like tapioca pearls, coconut, and pandan.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 55m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package grated coconut
½ teaspoon salt
5 pandan leaves, chopped
¾ cup water
3 cups water
1 (6.5 ounce) package small tapioca pearls
1 ½ cups white sugar
3 tablespoons tapioca flour

Steps:

  • Toss the coconut and salt together in a small bowl; set aside.
  • Blend the pandan leaves with 3/4 cup water in a blender or food processor until smooth; strain through a piece of cheesecloth. You should get about 1/2 cup pandan juice.
  • Bring 3 cups water and the tapioca pearls to a boil in a sauce pan; cook at a boil until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into foil cups.
  • Bring a couple inches of water to boil in a large pot. Place a few of the cups at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 74.7 g, Fat 8 g, Fiber 2.8 g, Protein 1.2 g, SaturatedFat 7.5 g, Sodium 229.3 mg, Sugar 47.8 g

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