Home » Recipes » Malaysian » Tapioca Cake

Tapioca Cake

Jump to recipe

Tapioca or cassava (also called yucca, manioc and manihot) belongs to the common starchy root crops like potatoes, sweet potatoes, yams and arrowroots. Tapioca is a starch made from the roots of cassava plants. It is organically gluten free, making it an excellent alternative for flour not only as a thickener but for cooking and baking as well. Cassava plant is native to South America, but it is now grown and savoured all around the world. The natives from Asia, South America and Africa have consumed it as an essential food source for many eras. Tapioca are typically manufactured into tapioca flour (tapioca starch) and tapioca pearls used mainly for desserts. Tapioca must always be consumed only after cooking and never in its raw form, as it contains very small amounts of toxin called cyanogenic glycosides, 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.

Tapioca (Cassava)

In Malaysia, there are many nonya (fusion of Chinese and Malay cuisines) desserts, tapioca or cassava cake is considered one of the many beloved nonya desserts.  It is also called kuih binka ubi in Malaysian language. It is not hard to understand why it is such a favourite as 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 version of this cake, I have made it vegan, dairy free, soy free, egg free, corn free and nut free.

Tapioca Cake Pan

Slice Tapioca Cake

Tapioca is a raw and natural starch food that is not only low in saturated fats and rich in protein for a vegetable, but 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 such as iron, zinc, magnesium, manganese, copper, calcium, potassium and selenium. In addition, tapioca is a reasonable source of vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine) and folate/folic acid (vitamin B9).

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. 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.

Gluten Free Tapioca Cake

Follow Daphne Goh:

Founder and owner of www.healthygfasian.com

Latest posts from

2 Responses

  1. Gaby
    | Reply

    Sounds delish! One tip: some Asian stores sell frozen grated cassava, too.

    • daphnegoh
      | Reply

      Thanks for your comment and the tip on frozen grated cassava.

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.