We were back from our south India road trip about 5 days ago, and finally I got my internet back. It’s time to get back to telling you guys about our trip and the delicious recipes we have been cooking. I will talk about the trip later, and there are going to be a lot of videos about that. Anyway, today I will share a delicious recipe using 2 keys ingredients which I found in Kerala. This recipe is inspired by Pilipino Steamed Cassava Cake. It’s super easy to make, and very earthy and delicious.
Cassava or Tapioca is a hearty produce in Kerala. It’s used to make both sweet and savory dishes. In Thailand, we are only used to with using tapioca for dessert. In India, I learned how to serve it with meat and fish. It’s very eye-opening.
Sadik’s relatives have a huge farmland where they grow a lot of tapioca, bananas, spices and coconut. They gifted us with this home-grown tapioca. We brought it to Pune, and I was very excited to make something delicious with it.
Here is another beautiful ingredient we got from Kerala. It’s coconut sugar. This sugar is made from coconut nectar which is collected from the top of the coconut tree. It’s very fragrant, light, organic and delicious. This is my favorite ingredient right now.
By the way, this recipe is vegan and gluten-free. Yummy!
Steamed Tapioca and Coconut Cake
500 gm tapioca (cassava)
1 cup coconut sugar ( use ½ cup of white sugar if you don’t have)
1 cup grated coconut
½ cup coconut cream
Banana leaves for wrapping- cut into rectangle
Clean and peel tapioca. Wash in running water, and grate it finely.
In a bowl, combine grated tapioca, coconut sugar, grated coconut, and coconut cream. Mix it well.
Gently wrap about 2 tbsp of the mixture in banana leaves.
Prepare the steamer. When the water is steaming furiously, add the wrapped mixture. Steam for 15 minutes, and check it. The cake should be steamy, sticky, moist and soft.
Serve hot. You can also freeze it for later.