Steamed Thai Tapioca Cakes

Steamed Thai Tapioca Cakes


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About this recipe: This is a fun, delicious little dessert to impress your friends. This recipe uses typical ingredients found in Thai desserts like tapioca, coconut and pandan leaves.


Serves: 8 

  • 225g freshly grated coconut or desiccated coconut
  • 1/2 teaspoon salt
  • 5 pandan leaves, chopped
  • 175ml water
  • 700ml water
  • 180g tapioca
  • 300g caster sugar
  • 3 tablespoons tapioca flour

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Toss the coconut and salt together in a small bowl; set aside.
  2. Blend the pandan leaves with 175ml water in a blender or food processor until smooth; strain through a cheesecloth bag. You should get about 100ml of pandan juice.
  3. Bring water and the tapioca to the boil in a saucepan; cook until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into 8 foil (muffin-sized) baking cases.
  4. Bring about 5cm water to the boil in a large pot. Place a few of the foil baking cases at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.

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