How to make Silkworm Cake (Steamed cassava cake)

400g grated tapioca/cassava
1/3 cup sugar (70-100g adjust to your taste)
2 tbsp tapioca starch
1/2 cup water 125ml
1/2 tsp vanilla
2/3 cup coconut flakes (60g)
1 pinch of salt
Food coloring or flavor extract (pandan/durian/ etc)


In a bowl, dissolve sugar, tapioca starch, pinch of salt, and water. Then add in grated cassava and mix well.
Divide the mixture into 3 and then add food coloring to each.
Grease the pans with some cooking oil. Pour in the mixture into the pans and steam each batch for 10-15 minutes.
Let cool before cutting. Cut the cake into strips and roll them in the grated coconut.
The cake can be stored in the fridge for a few days. Microwave for 15 seconds if served on the next day.

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