Thousand-Layer Tapioca Cake (千层木薯糕)


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.
Course Dessert
Cuisine Chinese


  • 9-inch round cake pan
  • Aluminum foil
  • Mixing bowls
  • Steamer
  • Whisk


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



  • 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.


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating