Thai-Style Steamed Tapioca Cake You Have To Try

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Thai-Style Steamed Tapioca Cake

"Tapioca root (additionally called cassava or yucca root) makes a satisfying steamed cake in this recipe. The cake is steamed in ramekins. Serve warm or cold. They can also be served inside the ramekins or not."

Ingredients :

• 1 cup white sugar
• 1/4 cup unsweetened coconut cream
• 1 tablespoon cornstarch
• 4 half cups grated, peeled yucca root (tapioca root)
• 1 cup water
• 2 cups flaked coconut, divided
• 1/4 teaspoon salt

Instructions :

Prep : 10M	Cook : 8M	Ready in : 35M

• Mix the sugar, coconut cream, and cornstarch together in a bowl till the sugar dissolves absolutely. Add the grated cassava, water, and approximately 1/three of the grated coconut; mix properly.
• Toss the final coconut with the salt in a separate bowl; set aside.
• Bring a couple inches of water to boil in a wok or huge pot. Arrange eight 1-cup ramekins into a large steamer insert and region over the boiling water for 3 mins. Remove the insert and spoon the cassava combination into the heated ramekins to fill. Sprinkle a portion of the coconut over the pinnacle of every cake.
• Steam the desserts over the boiling water until cooked via, 15 to 20 minutes. Depending on the size of your steamer, you can need to try this in a couple of batches. Make positive you have sufficient water to continually boil, if that is the case.

Notes :

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