Classic Steamed Tapioca Cake with Brown Sugar: A Delightful Treat

Directions

Preparing the Tapioca Mixture

1. Dissolve the Sugar: In a saucepan, combine the brown sugar and water. Heat over medium heat, stirring occasionally until the sugar is completely dissolved. Remove from heat and let it cool slightly.

2. Mix Ingredients: In a large mixing bowl, combine the Tonomi Organic Tapioca Flour, coconut milk, salt, and vanilla extract (if using). Gradually pour in the cooled sugar syrup, stirring continuously until you get a smooth batter.

Steaming the Cake

1. Prepare the Steamer: Fill a steamer pot with water and bring to a boil. Ensure the steam rack is in place and well-oiled or lined with parchment paper to prevent sticking.

2. Pour the Batter: Pour the tapioca mixture into a greased 8-inch round or square cake pan, smoothing the top with a spatula.

3. Steam the Cake: Place the pan in the steamer, cover with a lid, and steam over medium-high heat for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean.

Preparing the Topping

1. Coconut Topping (Optional): If you’d like to add a coconut topping, mix the grated coconut with salt in a bowl. Steam the mixture for 5 minutes to soften the coconut.

Finishing Touches

1. Cool and Slice: Once the cake is done steaming, remove it from the steamer and let it cool in the pan for about 20 minutes. Transfer to a wire rack to cool completely before slicing.

2. Serve: Cut the cake into small squares or diamond shapes. If you prepared the coconut topping, sprinkle it over the cake pieces before serving.