Thai Style Steamed Tapioca Cake Food

STEAMED RAINBOW LAYER CAKE

Steps:

• Combine (A) together and sieve mixture into a large bowl.
• Combine (B) into a pot and bring to a boil. Slowly add to sieved (A) mixture and stir well.
• Divide into 12 equal portions and colour each portion to your liking.
• Get ready a steamer and fill it to the maximum with water. Bring to a rapid boil over high heat.
• Line a 9inch square tin with cling film.
• Pour 1 portion of batter into the tin. Cover and steam over high heat for 5-6 minutes or till no longer sticky. Repeat the method, layering it layer by layer as you go on.
• After the last layer is steamed, steam the entire thing for 20 minutes Remove, let cool and pop out of the tin.
• Cut with a knife wrapped in clingfilm.
• PS: always check there is water in the steamer, especially when you are going to let it steam for the 20 minutes.
• This should be consumed the day it is made as refrigeration ruins its texture.

THAI-STYLE STEAMED TAPIOCA CAKE

Steps:

• Mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. Add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
• Toss the remaining coconut with the salt in a separate bowl; set aside.
• Bring a couple inches of water to boil in a wok or large pot. Arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. Remove the insert and spoon the cassava mixture into the heated ramekins to fill. Sprinkle a portion of the coconut over the top of each cake.
• Steam the cakes over the boiling water until cooked through, 15 to 20 minutes. Depending on the size of your steamer, you may need to do this in multiple batches. Make sure you have enough water to continually boil, if this is the case.