Steamed Tapioca Cake
Tapioca Cake (tap-ee-OH-kuh kayk)
Cassava and Coconut Steamed Cake
Grated cassava mixed with coconut milk and sugar, steamed in banana leaves until firm and chewy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix grated cassava with coconut milk, sugar, salt, and vanilla.
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2
Stir in melted butter and grated coconut.
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3
Line a steaming pan with banana leaves.
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4
Pour mixture into prepared pan.
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5
Steam for 45 minutes until firm.
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6
Cool, slice, and serve at room temperature.
Did You Know?
Steamed tapioca cake is often made for church gatherings and community feasts across Micronesia.
Chef's Notes
The Story Behind Steamed Tapioca Cake
Cassava arrived in Micronesia through trade routes and quickly became a staple crop due to its hardiness in tropical conditions. This steamed cake combines cassava with coconut, the other pillar of island cuisine.
The banana leaf wrapping imparts a subtle green flavor and was the traditional cooking vessel before modern kitchenware arrived.
This dessert connects modern Micronesian families to ancestral cooking methods.
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