Tapioca Cake

Tapioca cake or cassava cake is one of the many beloved Nonya desserts in Malaysia. Amongst the many nonya (fusion of Chinese and Malay cuisines) desserts. Besides, they also call tapioca cake, Kuih Bingka Ubi in Malaysia. It is not hard to understand why it is such a favourite. Because tapioca has such a nutty flavour and very aromatic especially when baked into a cake. Some recipes call for eggs and butter. But for my gluten free tapioca cake, I have made it vegan, dairy free and soy free . As well as low carb, egg free, corn free and nut free.

You may also like my other gluten free Nonya kuih recipes:

Tapioca Cake Gluten Free

What is Tapioca or Cassava?

Tapioca (Manihot esculenta) or cassava plant, also called yucca, manioc and manihot. Belongs to the woody shrub of the Euphorbiaceae family, that is native to South America. Likewise, they extract tapioca starch from the roots of cassava plants. It is organically gluten free, making it an excellent alternative for flour and a major source of carbohydrate. Not only as a thickener but for cooking and baking as well. Moreover, they now grow and savour cassava plants all around the world. The natives from Asia, South America and Africa have consumed it as an essential food source for many eras.

Typically, they manufacture tapioca into tapioca starch or flour and tapioca pearls used mainly for desserts. Note that you must always consume tapioca only after cooking and never in its raw form. As it contains very small amounts of toxin called cyanogenic glycosides. Only peeling and cooking will remove any traces of these composites. Tapioca or cassava are available as frozen peeled cylindrical tubers in Australia from most Asian groceries stores.

Nutritional Values of Tapioca or Cassava

Tapioca is a raw and natural starch food that is not only low in saturated fats. It is also rich in protein for a vegetable. Likewise, it is an amazingly healthy and versatile food. Tapioca is an abundant source of fiber, good cholesterol and carbohydrates. It is one of the main sources of vital minerals. Specifically, iron, zinc, copper, magnesium, manganese, calcium, potassium and selenium. In addition, tapioca is a reasonable source of B group of vitamins. Including vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine) and folate (vitamin B9).

Tapioca Cake Gluten Free

Health Benefits of Tapioca or Cassava

There are many health benefits of consuming tapioca or cassava. It may assist in reducing the risks of colon cancer and may decrease the risk of cardiovascular diseases. Besides, it may also extensively reduce the bad cholesterol in our body. Recently, studies have also found that tapioca or cassava assist in supporting the central nervous system. By reducing the risks of Alzheimer’s disease and migraine headaches.

Tapioca Cake Gluten Free
Tapioca Cake Gluten Free
Print Recipe
5 from 5 votes

Tapioca Cake

Tapioca cake is a very well-liked and traditional Nyonya kuih that is aromatic, slightly soft, and chewy with a nutty flavour.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Resting Time30 minutes
Total Time2 hours 20 minutes
Course: Cake, Dessert
Cuisine: Malaysian, Nyonya
Diet: Gluten Free, Low Salt, Vegan
Keyword: Cassava, Corn Free, Dairy Free, Egg Free, Gluten Free, Low Carb, Malaysian Dessert, Nut Free, Nyonya Kueh, Nyonya Kuih, Soy Free, Tapioca, Tapioca Dessert, Vegan
Servings: 20 slices
Calories: 168.77kcal
Author: Daphne Goh

Ingredients

  • 1 kg frozen peeled tapioca cassava, defrosted and finely shredded or grated (remove any tough roots that may be present after shredding)
  • 5 tablespoons tapioca starch
  • 2 tablespoons extra virgin olive oil plus extra for greasing the non-stick cake pan
  • 120 g caster sugar
  • 270 ml gluten free coconut cream 220ml (0.91 cup US) for the cake and 50ml (0.21 cup US) for glazing the top of cake for browning
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • 5 fresh or frozen pandan leaves washed and tied into knots

Instructions

  • Using a large mixing bowl, combine the tapioca, tapioca flour, extra virgin olive oil, sugar, 220ml (0.91 cup US) of coconut cream, salt, vanilla extract and pandan leave, mix and stir thoroughly. Let the mixture infuse for about 30 minutes.
  • Grease a non-stick 8 inch square cake pan and line the pan with baking paper. Then remove the pandan leaves and pour the cake mixture into the pan.
  • Preheat fan-forced oven to 160C or 320F.
  • Bake in the preheated oven for 50 minutes.
  • Remove the baking pan and lightly glaze the top of the cake with 50ml (0.21 cup US) of coconut cream and return to the oven and bake for additional 30 minutes or until the top of the cake browns.
  • Remove from oven and let the cake cool completely before slicing with a greased knife.

Notes

1. Frozen tapioca (cassava) and fresh or frozen pandan leaves can be purchased from Asian groceries stores.
2. Use a food processor with shredding disc for quick and easy shredding of tapioca tubes.
Nutrition Facts
Tapioca Cake
Serving Size
 
1 slice
Amount per Serving
Calories
168.77
% Daily Value*
Fat
 
6.33
g
10
%
Saturated Fat
 
4.44
g
28
%
Polyunsaturated Fat
 
0.23
g
Monounsaturated Fat
 
1.28
g
Sodium
 
37.16
mg
2
%
Potassium
 
181.15
mg
5
%
Carbohydrates
 
27.73
g
9
%
Fiber
 
1.2
g
5
%
Sugar
 
6.89
g
8
%
Protein
 
1.18
g
2
%
Vitamin A
 
6.5
IU
0
%
Vitamin C
 
10.68
mg
13
%
Calcium
 
9.64
mg
1
%
Iron
 
0.48
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 thoughts on “Tapioca Cake”

5 from 5 votes (5 ratings without comment)

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