Cassava / Tapioca Cake Low Sugar
This tapioca cake is another common dessert in Malaysia. It is made from freshly grated cassava
so it is less processed than some others that are made from tapioca flour. What you get from the
stalls are usually too sweet, whilst our recipe calls for a lot less sugar so that you can enjoy
both the natural flavour of cassava root and the sweetness.
- 400gram cassava, grated and strained
- 225gram unsalted butter
- 120gram brown sugar
- 3 eggs
- 100gram flour
- 200gram yoghurt
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- Heat the oven to 175°C.
- Beat the butter and sugar till the mixture is soft and light. Beat in the eggs one at a time.
- Add in the flour, yoghurt and baking powder gradually. Mix well.
- Add in the grated cassava and the vanilla essence and till batter is well mixed and smooth.
- Pour batter into a medium size deep cake mould and bake for 50 minutes, or till a skewer inserted into the centre and comes out clean.
- Leave to cool before turning it over to a serving dish to cut.
- If you really need to have an extra sweet cake, you can modify the amount of sugar as you like it.
However, too much sugar will destroy the flavour of cassava.
- Add in some natural food colouring should you wish to make the cake look more interesting.
We suggest using dragon fruit or beetroot juice for red/pink colouring.
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