Thousand-Layer Tapioca Cake (千层木薯糕)
This dessert has a beautiful layered look and a delicious, slightly chewy texture, making it perfect for special occasions or just for treating yourself.
Equipment
- 9-inch round cake pan
- Aluminum foil
- Mixing bowls
- Steamer
- Whisk
Ingredients
For the Tapioca Layer:
- 400 g grated fresh tapioca or cassava
- 200 ml coconut milk
- 150 g sugar
- 1 teaspoon salt
For the Coconut Layer:
- 200 ml coconut milk
- 50 g sugar
- 1 tablespoon cornstarch
- A pinch of salt
Instructions
Preparation:
- Line a 9-inch round cake pan with aluminum foil or parchment paper.
Make Tapioca Mixture:
- In a mixing bowl, combine grated tapioca, coconut milk, sugar, and salt. Mix well until all ingredients are well incorporated.
Make Coconut Mixture:
- In another bowl, whisk together coconut milk, sugar, cornstarch, and a pinch of salt until smooth.
First Layer:
- Pour a thin layer of the tapioca mixture into the prepared cake pan.
Steam:
- Place the pan in a steamer and steam over medium heat for about 10-15 minutes, or until the layer becomes translucent.
Second Layer:
- Once the first layer is done, carefully pour a layer of the coconut mixture on top.
Steam Again:
- Steam this layer for about 10 minutes, or until set.
Continue Layering:
- Repeat the process, alternating between the tapioca and coconut mixtures, until all the mixture is used up. Make sure each layer is set before adding the next one.
Final Steam:
- Once the final layer has been poured, steam the entire cake for another 20-30 minutes to ensure all layers are fully cooked and set.
Cool and Unmold:
- Remove the cake from the steamer and allow it to cool completely. Once cooled, use the foil to lift the cake out of the pan.
Slice and Serve:
- Once the cake is cool, slice it to reveal the beautiful layers and serve.
