Baked Tapioca (Cassava) Cake
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Delicious baked tapioca cake
It’s still Chinese New Year. To those who are celebrating Chinese New Year I hope you had an awesome time with your family and friends. Over here in Aberdeen, it’s very quiet. However, I did have a great time with my family and friends to celebrate this year of the dragon. We had a pot luck party in church over the weekend and a fun ladies pot luck lunch on the first day of the new year and a few other parties. With so much eating and merry making, I sure need more badminton to burn off the extra calories! Have been playing many hours a week….*big smiles*. I hope you keep up with your regular exercise. And if not, it’s never too late to start. Regular exercise and healthy, nutritious food are important for good health.
I always think it’s so fun that the Chinese New Year lasts 15 days! That’s long, isn’t it? I wonder whether the new year of other cultures is that long, or even longer. Would love to know. Let me know if you know of any.
You may have thought that I cook a lot for my family. But no, you are wrong. I didn’t really cook on Chinese New Year Eve. If I am back home in malaysia, it will all be different. My husband and girls are just happy with a simple and healthy meal. A dear friend came by to pass me a roasted duck, her signature dish, the best that I have eaten here in Aberdeen. I am sure lucky to enjoy her duck every now and then. In the end, we actually had quite a lot to eat……*big smiles*.
Baked turkey buns
However, I did do some baking. I made lots of baked buns with turkey filling to share with friends.
Melt-in-the-mouth pineapple cookies
Chinese New Year must have pineapple tarts. So, I also made pineapple cookies, instead of pineapple tarts. That was really a lot of work but it’s all worth it. If you like to try, you can check it out at Popular Pineapple Tarts. They are my family favourite.
I also made Baked Tapioca (Cassava) Cake. Oh, I remember I made this long time ago when I was in London. You can read about it at Condensed Milk Tapioca Cake. That was really delicious.
Back home in Malaysia, tapioca cake, whether steamed or baked is very popular. I remember when we were young, my mom used to make steamed tapioca cake for us. It’s called ‘kuih ubi kayu’ back home. Tapioca grew wild in our backyard. Whenever we want to make any cake or just boil it, we just go and dig up some. Coconuts and screwpine leaves are also plenty in our garden. Just grated tapioca, sugar, screwpine leaves juice and coconut milk mixed together and steamed makes the most delicious steamed tapioca cake….mmmm…..drooling. We also like boiled tapioca chunks dipped in sugar….lots of sugar! That’s such a quick fix when hunger strikes.
Frozen tapioca chunks
I also love the baked version of the tapioca cake. Here is one very simple, easy one to go for. Again, the use of blender here like my beet root cakes makes everything so super easy. This is a big cake. I made to share with friends. You can make half the portion if you want a smaller cake.
Ingredients A
900g tapioca pieces
800ml coconut milk
6 eggs
Use a blender to blend
Blended tapioca mixture
Put all Ingredients A into a blender and blend till smooth. Pour into a big mixing bowl or even a cooking pot which I did.
Now you can see that the amount is a lot from the picture here. My blender is quite big, Kenwood type. I know I shouldn’t have filled it up so full but I was lazy to bend it twice. So I had to be very careful when I turn the motor on. I stopped every now and then just in case the motor burns. Thank goodness it didn’t. I hope you don’t do like me. Also, cut the tapioca into small chunks for easier blending.
Ingredients B
2T custard powder
3/4C evaporated milk
Mix the custard powder and the evaporated milk.
Ingredients C
1 & 1/ 2C sugar
1/4t salt
Add all ingredients C and the custard mixture of Ingredients B into the tapioca batter. Mix well.
Baked tapioca cake
Pour into a big paper lined baking tin and bake at 200 degrees Celsius for about 45 minutes or when a skewer inserted into the centre comes out clean.
Tapioca cake cut when still very hot
Wait till it’s cold before cutting. It’s every sticky and gooey when it’s still hot. It only tastes good when cold. If you can’t wait, you can of course dig out a piece with an oiled spoon and cool it down in the freezer for a few minutes….*wink*. When it’s cold, you can cut it very nicely, like in the to picture. Use a plastic knife/spatula/scrapper to cut. It’s a lot easier.
For your info, if you are staying overseas in an European country like me, it can be a bit difficult to get tapioca. try out at Asian stores or Chinatown if there’s any. I remember buying the ready grated, frozen tapioca from Chinatown when I was down in London. That was just so convenient. I also saw it at Morrison where they sell fresh tapioca. Just peel the skin off and use it the same way. However, I found frozen tapioca chunks at Spice Shop here in Aberdeen…..just too happy for words.
Give a try at this recipe if you have time. Feel free to adjust the ingredients according to your liking. You can add pandan (screwpine) juice or even vanilla essence if you like. Oh, maybe I can even add beetroot or even beetroot juice to make it red….*big grin*. Got to try out more recipes with beetroot…..yeah!
Have fun cooking and baking and most important of all, be happy and keep smiling!
Quote of the day……
“It is our attitude at the beginning of a difficult task which, more than anything else, will affect It’s successful outcome.”
- William James
Keep Learning Keep Smiling
30 Comments
Ann@Anncoo Journal on January 30th, 2012
Happy CNY to you and your family!
Love your cookies, bun and the tapioca cake. Hope can try all of them 
wendyywy on January 30th, 2012
I was actually laughing (at myself) when you wrote about stuffing your blender too full… I’m guilty of that too, very often.
wendyywy on January 30th, 2012
Oh yes, Happy Chinese New Year
Priya on January 30th, 2012
Incredible cake, simply makes me drool..
Belinda @zomppa on January 30th, 2012
That’s an interesting cake with a unique ingredient. Guess it’s still new years then, huh? Happy new year!!
suituapui on January 30th, 2012
Yummmmm…bingka bandong. My mum used to make that but I’m not sure of the ingredients she used.
divya on January 30th, 2012
simply superb…i’m drooling over here.
Sophie on January 30th, 2012
The tapioca cake looks wonderful, well-flavoured & alternative to me! Waw!
MMMMMMMM,…
Angie@Angie's Recipes on January 31st, 2012
I don’t think I have ever seen or had fresh tapioca…the cake looks super! Love those pineapple cookies.
teresa on January 31st, 2012
oh my goodness, this looks so good! i love it!
somewhere in singapore on January 31st, 2012
How i wish i can join in the potluck…
Happy Lunar New Year to you and your family!!!
noobcook on January 31st, 2012
I wish for a quiet CNY hehehe… your cake looks very fluffy and nice
Katerina on February 1st, 2012
The last couple of days it is snowing here so it is impossible for me to do my exercise, unfortunately! I hope I will catch up next week. This tapioka cake looks very moist and tasty Mary and all the sweet treats look fantastic. I am sure everyone enjoyed them!
Dulee An ;) on February 1st, 2012
Hi Mary,
Oh I am so late this time to comment. Why you no pat on FB? Lol. Maybe you did but I missed it. Anyhow, I never really knew what tapioca looked like, now I do. So thank you for this post. When I hear tapioca, I just think of those little balls they put in bubble tea drinks or desserts. How interesting the different ways you can eat tapioca. I actually really like tapioca cake. Never really knew what it was before…it’s cake, just eat. Hahaha. Your tapioca cake looks deli shirts! I honestly don’t understand how your family stays thin with all these yumminess you keep baking. Btw, did I ever tell you I gained 5 pounds after I came back from Aberdeen? Teehee. Hope you’re doing well, my dear. 
Juliana on February 1st, 2012
Mary, this cake brings me back memories of my childhood since in Brazil there is cake using cassava very similar to this one…
Happy Chinese New Year
Blackswan on February 2nd, 2012
Are all these goodies for CNY, Mary?? Wish I could be guest at your place. My apology for my tardy response as CNY is driving me nuts & now I’m down with flu. Lol! Blame all the cookies! Hahaha!
So u’re back blogging! Gosh, wonder how u manage to cope with your new biz & blogging. Supergal!
Well, here’s wishing u & your wonderful family a Happy CNY!
peteformation on February 2nd, 2012
Love this sweet tapioca cake…..with a cup of tea…really nice!
Joy on February 2nd, 2012
The cake looks wonderful.
tigerfish on February 2nd, 2012
Wow, you sure hv done a lot of baking!
Happy CNY to you and your family.
TasteHongKong on February 3rd, 2012
Yes, it is still Chinese New Year. Happy belated New Year, Mary! And 3 more days to go will be the Lantern Festival, also the Chinese Valentine Day, when we have another excuse to eat more : ).
I too wish we would have such a nice tapioca cake to enjoy together.
lisa on February 6th, 2012
Hello Mary!
Happy New Year to you and your family!
I have to say this post just did something to me…
i’m not much of a sweet tooth but i think you just converted me ! i want to have a slice so bad lol..
there is a Vietnamese dessert that uses cassava serve with green tea ice cream that i do enjoy sometimes.
excited now i have your recipe.
Thank you Mary!
Lisa
Cookng Sisters
Quay Po Cooks on February 7th, 2012
hahaha, I also guilty of stuffing my blender to the top but I learned my lesson when once the cap flew off and what was inside spill all over my kitchen counter! I love tapioca and I know I am gonna to love this cake.
kristy on February 7th, 2012
Hi Mary, wishing you & your family a belated ‘Gong Xi Fa Cai’ & Happy ‘Yuen Xiao Jie’. Sorry for my late visit. Have been busy all the way from New Year. My car broke down when travelling back to my mom’s place. Luckily, hubby repaired it successfully for temporary use. We replaced the spare part as soon as we reached home. Btw, how’s your CNY? Hope you’re all well.
Oh that’s the frozen tapioca. Looks good! Glad that you found it there too.
Take care & hope to hear from you more often.
Blessings
Kristy
Jocelyn Fong on March 24th, 2012
What does 2T and 3/4C means in the baked tapioca cake? I think 2T is 2 tablespoon and not quite sure about 3/4C evaporated milk and 1& 1/2C sugar means. Pls reply thank you Mary!
Mary on March 26th, 2012
@Jocelyn - I always use the cake making measuring cups and also the spoons. They come in a set, like 1C, 1/2C/ 1/4C and 3/4C which is very convenient and fast when making cakes. The same for the spoons. T means tablespoon and C means cup. 1C of water is 250ml which is 250g. 3/4C evaporated milk is about 200g. 1/2C is about 100g. Hope this helps. Have fun baking
Jocelyn Fong on March 30th, 2012
Thanks Mary for the info..it helps alot!. Hunting for fresh tapioca is not easy nowadays. Will try making this using your recipe. Btw I am from Malacca, Malaysia.
Mary on March 30th, 2012
@Jocelyn - You are most welcome! Wonderful to know you are from Malacca. Bet you miss home food too like me…hehe. Hope you have lots of fun cooking and baking!
Florida Norman on July 21st, 2012
Hi Mary,
I love Asian foods. Here in Australia, we have those Tapioca chunks but I don’t have that massive blender, lol. Might buy one day, laugh. Yes, frozen grated cassava too is very handy but I have lots of Tapioca Flour here and don’t know how to use it for. Until now, I keep on searching recipes using Tapioca Flour especially for cakes. Just wandering if I can use these Tapioca Flour as a substitute of Tapioca chunks to make that yummy cakes(Bibingka. Every month, we have this get together like an unwind where we use to bring foods and drinks to share. You know, Asians loves food. I normally used Glutinous Rice (malagkit)for cakes or bibingka as we call it. From now and then, they want me to make cakes or bibingka and they call it “Florida’s cake is yummy” or Masarap ang bibingka ni Florida.
It’s just that I want to use Tapioca Flour for change if that is possible to use for cakes.
Looking forward for your reply.
Mary on July 22nd, 2012
@Florida Norman - Thanks very much for dropping by. Wonderful to know you love to cook and bake. So far I have not used tapioca flour for baking. I think you can make tapioca kuih with it. I mean the one here cos it’s flour without all the fibre. I think the kuih may be very gluey. One good way to use up the tapioca flour is to make kuih lapis. In Malaysia, we always make 9 layers but over here, I usually make only 4 layers……lazy 
I just made one today to share with friends. Everyone liked it very much. But instead of coffee, I used pandan paste. So, it’s green and white, only 4 layers. I hv a recipe on my blog at http://www.keeplearningkeepsmiling.com/2009/10/24/9-layered-coffee-rice-pudding/. You can half it to make a smaller one. Hope this helps. Have fun cooking and baking!
lena on January 30th, 2012
as i’m writing this now, i can hear the sounds of fireworks playing..today is the 9th day of the chinese lunar new year and the hokkiens are praying and celebrating it. At 12 midnight later, i know there will be storm of fireworks or firecrackers at my place here..not me but the neighbours. YOur last pic of the tapioca cake looks really tempting! really so convenient, can even get frozen ones there!