Top 10 Most Delicious and Enticing Tapioca Flour-Based Cakes

Ingredients:

• 200g minced pork
• 320g rice flour
• 80g tapioca flour
• 10 quail eggs
• 20g shiitake mushrooms
• 30g wood ear mushrooms
• 500ml chicken broth
• 1 tbsp onion
• 200g minced shallots
• 10 banana leaves
• 1 tbsp fried shallots
• 1 tbsp minced garlic
• 1 tbsp pepper
• 1 tbsp seasoning powder
• 1 tbsp cooking oil
• 1.5 tbsp salt
• Equipment: Bowls, gas stove, etc.

Instructions:

• Prepare the filling: Heat a pan with a bit of oil, sauté 1 tbsp garlic, 1 tbsp onion, and 1 tbsp minced shallots until fragrant, then add 200g minced pork. When the meat is nearly cooked, add 20g shiitake mushrooms, 30g wood ear mushrooms (softened and chopped), and 1 tbsp fried shallots. Season with 1 tbsp salt, 1 tbsp seasoning powder, and 1 tbsp pepper. Stir for 5 minutes and remove from heat.
• Prepare the cake batter: In a large pot, mix 320g rice flour, 80g tapioca flour, and 1/2 tbsp salt with 1.5 liters of chicken stock. Stir well, then cook on low heat, continuously stirring. Add 1 tbsp oil and continue stirring until the mixture thickens, then remove from heat.
• Prepare the banana leaves: Blanch fresh banana leaves in boiling water to clean and soften for easier wrapping. Lay out plastic wrap on a flat surface, place a banana leaf on top, and fold it into a cone shape.
• Wrap the cake: Scoop 1 spoonful of batter into the cone and spread it evenly. Add the prepared filling and quail eggs in the center, then cover with another spoonful of batter, spreading it evenly. You can dip the spoon in oil for easier spreading.
• Steam the cake: Fold the banana leaf to seal the cake, tie it securely, then place it in a steamer. Steam for 20-25 minutes until fully cooked.
• Final result: The wrapped cake will have a smooth, glossy surface when unwrapped. The filling will be fragrant with a peppery aroma, and the meat will be tender, with a perfectly balanced taste.

Ingredients:

• 200g Tapioca flour
• 100g Rice flour
• 60g Cooking oil
• 40g Sesame oil (optional)
• 300g Ground pork (pork shoulder)
• Wood ear mushrooms, Shiitake mushrooms
• Shallots, garlic
• 2 bunches of coriander
• Seasonings: Fish sauce, salt, monosodium glutamate, pepper, etc.

Instructions:

• Step 1: Prepare the filling: Soak the wood ear mushrooms and Shiitake mushrooms until soft. Trim the stems and rinse clean. Chop the mushrooms finely. Peel and chop the shallots and garlic. Wash the coriander and chop finely. Sauté the shallots and garlic in oil until fragrant, then add the ground pork and cook until browned. Season with a bit of seasoning powder and MSG. Add the mushrooms and cook together until fully cooked.
• Step 2: Prepare the batter: Use a thick-bottomed pot (a cast-iron pot works best to prevent the batter from sticking). Mix the tapioca flour, rice flour, and 1 tablespoon of salt. Add about 700ml of water, stirring with a whisk until smooth. Let the mixture sit for about an hour to allow the flour to hydrate evenly. Afterward, discard any excess water that rises to the top. Add more water to make up for the water you discarded. Place the pot over medium heat, stirring constantly with a whisk or wooden spoon to avoid sticking. In about 3-4 minutes, the mixture will begin to thicken. Lower the heat and keep stirring until the mixture becomes very thick and opaque. Reduce the heat to the lowest setting and stir in the cooking oil and sesame oil. If the batter is too thick and difficult to stir, add a little more water to adjust. You can cover the pot for about 2 minutes to allow the batter to cook through with steam.
• Step 3: Prepare the dipping sauce: A hot bánh đúc requires a dipping sauce. Simply mix lime juice, sugar, fish sauce, and water in equal parts (1:1:1:1 ratio) to make the dipping sauce. Adjust the seasoning to your taste.
• Step 4: Final assembly: To serve, scoop some of the bánh đúc batter into a wide bowl. Add the cooked ground pork filling, chopped coriander, fried shallots (if desired), and pour the dipping sauce over the top. The hot bánh đúc is most delicious when served fresh, with the fragrant aroma of rice flour, the savory sweetness of the pork, and the chewy texture of the mushrooms.

Ingredients:

• Lotus root, peeled: 70-100g
• Coconut milk: 100ml
• Rice flour: 100g
• Tapioca flour: 15g
• Salt: a pinch
• Water: 350ml
• Sesame seeds: a small handful
• Mint syrup: 50ml

Instructions:

• Prepare the ingredients: Cut the lotus root into small cubes. Prepare the steaming tray, greasing it with a little oil to prevent sticking.
• Mix the flours: Combine the tapioca flour, rice flour, sugar, coconut milk, and salt in a pot. Heat on low, stirring constantly to ensure the mixture blends smoothly. Continue stirring until the mixture thickens into a smooth paste, then turn off the heat.
• Pour the mixture into the prepared mold, pressing it down evenly to fill the mold. Steam for about 20 minutes.
• Let the cake cool before removing it from the mold and cutting it into bite-sized pieces.
• Arrange the pieces on a plate, sprinkle sesame seeds on top, and drizzle with mint syrup for a decorative touch.

Ingredients:

• 200g cassava.
• 125ml coconut milk.
• 40g sugar.
• 10g tapioca flour.
• 1 tsp pandan leaf essence (you can substitute with butterfly pea flowers or beetroot for color).
• 100g shredded coconut.
• Roasted sesame seeds.
• Utensils for making steamed tapioca and cassava cake: Grater, Bowl, Blender, Plate, Steaming tray, Sieve.

Instructions:

• Step 1: Peel the cassava and grate it finely.
• Step 2: Place the grated cassava in a blender and blend until smooth.
• Step 3: Strain the blended cassava through a sieve, pressing to extract all the juice.
• Step 4: In a large bowl, mix the cassava with coconut milk, sugar, tapioca flour, and pandan leaf essence.
• Step 5: Pour the mixture into a plate and steam for about 15 minutes until the cake is fully cooked.
• Step 6: After steaming, cut the cake into small bite-sized pieces. Roll each piece in shredded coconut, and top with roasted sesame seeds to complete the dish.

Ingredients:

• 400g tapioca starch
• 337ml coconut milk
• 6 pandan leaves
• 1/2 cup sugar

Instructions:

Prepare pandan leaf extract:

• Rinse the pandan leaves, then chop 3 leaves into small pieces. The remaining 3 leaves should be cut into approximately hand-length segments.
• Next, blend the chopped pandan leaves with 120ml water until smooth. Afterward, strain the mixture through a fine cloth to extract the pandan leaf juice.

Cook the coconut milk and pandan juice:

• Place a pot on the stove, add 337ml coconut milk, pandan juice, and 1/2 cup sugar, then stir until the mixture comes to a boil.

Roast the tapioca starch:

• Place a new pot on the stove, add 400g tapioca starch along with the cut pandan leaves. Roast on low heat for about 20 minutes until the starch is cooked.
• After roasting, sift the tapioca starch through a sieve to make it smooth and fine.

Mix the cake dough:

• Gradually add the pandan juice to the roasted tapioca starch, then use your hands to mix until the dough reaches the right consistency—not too dry or too wet.

Shape the Phuc Linh cake:

• Press the dough into a mold, compacting it tightly. Then, invert the mold to remove the cake. The cake is now ready.

Serving:

• The Phuc Linh cake has a delightful pandan fragrance. It is soft, melts in the mouth, with a combination of sweetness and creaminess. When served with warm tea, the flavor becomes even more aromatic and enjoyable.

Ingredients:

• 200g tapioca flour
• 50g all-purpose flour
• 50g unsalted butter
• 20g coconut powder
• 50ml coconut milk
• 50ml sweetened condensed milk
• 60g sugar
• 6ml food coloring (2ml per color)
• 5g black sesame seeds

Instructions:

Mixing the dough

• First, combine 200g of tapioca flour, 50g of all-purpose flour, and 60g of sugar in a large bowl. Use a whisk to mix thoroughly. To enhance the fragrance and richness of the cake, add 20g of coconut powder into the mixture.
• Next, add 50ml of sweetened condensed milk, 50ml of coconut milk, and 50g of unsalted butter into the bowl and mix well with your hands.
• Mix the dough for about 7-10 minutes until it becomes smooth and no longer sticks to your hands.

Adding color:

• After mixing, divide the dough into 4 equal parts and place each part into a separate bowl (rice bowl size). Use a toothpick to pick up the food coloring and gently apply it to the dough. Add about 2ml of color (half a toothpick) for each color.
• Now you have 4 portions of dough in different colors (white, green, pink, purple). Knead the dough for about 3 minutes to ensure the colors are evenly distributed!

Shaping the dough:

• For this step, prepare a baking tray and line it with parchment paper. Then, divide the dough into small pieces, approximately 5g each.
• Roll each piece of dough into a long, thin shape, resembling a coconut worm, with one end slightly larger than the other.
• Then, carefully use a toothpick to press gently on both sides of the dough to create the segments of the worm's body.
• Finally, place two black sesame seeds on the larger end of the dough to create the worm's eyes, and arrange the pieces on the baking tray. Repeat with the remaining dough.

Baking the cake:

• Preheat your oven for 10 minutes at 120°C (248°F), both top and bottom heat.
• Afterward, place the tray in the oven and bake at 120°C for 15 minutes. Once the cakes are done, remove them from the oven and allow them to cool. The coconut worm cakes are now ready!

Final product:

• Once removed from the oven, the coconut worm cakes will release a fragrant aroma that fills the kitchen. Their vibrant colors make them irresistibly attractive, even before tasting them.
• When you bite into one, you'll experience a crispy exterior with a delightful balance of sweetness and a subtle creaminess from the condensed milk and coconut milk – so irresistible, it rivals the best ones you can find outside.

Ingredients:

• 200g tapioca flour
• 200g fresh shrimp
• 100g ground pork
  
• 8g salt
• 20g sugar
• 5g seasoning powder
• 2g pepper
• 5ml annatto oil
• 20g chili sauce
• 5ml vinegar
• Cooking oil

Instructions:

• Clean, remove the heads, peel, and finely chop the shrimp. Marinate the shrimp and ground pork with 3g salt, 5g sugar, 5g seasoning powder, and 2g pepper for about 15 minutes.
• Place a pan on the stove, add 5ml annatto oil, and heat over medium flame. When the oil is hot, add the shrimp and pork mixture to stir-fry briefly, then remove it.
• Mix 200g tapioca flour with 5g salt and 150ml boiling water. Knead the mixture until it no longer sticks to your hands.
• Pinch off small portions of dough, flatten them, and wrap a little shrimp and pork inside.
• Fill a pot with two-thirds water and bring it to a boil over high heat. Gently drop the tapioca cakes into the boiling water for about 30 seconds, then remove and soak them in a bowl of cool water. Place a pan on the stove, add enough cooking oil to cover the cakes, and heat on high. Once the oil is hot, fry the boiled tapioca cakes for about 1 minute, then remove them and drain excess oil.
• Mix 20g chili sauce with 15g sugar and 5ml vinegar to make the dipping sauce. Serve the crispy fried tapioca cakes with the sweet and sour chili dipping sauce.
• With the diversity and rich culture of Vietnam, all three regions—North, Central, and South—have famous street foods. In Hanoi, the popular dish is sour and spicy fried spring rolls, while in Saigon, it's the fragrant fried tapioca cakes loved by the youth. But the crispy fried tapioca cake is a beloved snack in the heart of students from Hue. Try it and see why this dish is so adored!

Ingredients:
Yellow mung bean layer:

• 26g peeled dried mung beans
• 26g sugar
• 67g coconut milk
• 17g water
• 1 teaspoon cooking oil
• 1 pinch salt
• 46g tapioca flour
• 7g rice flour
• Yellow food coloring (optional)

Pandan leaf layer:

• 26g pandan leaves + 85g water to extract the juice
• 47g tapioca flour
• 13g rice flour
• 7g glutinous rice flour
• 26g powdered sugar
• 1 pinch salt
• 67g pandan juice
• 47g coconut milk
• 1 teaspoon cooking oil
• 1/4 teaspoon pandan essence (optional)

Instructions:

• Yellow mung bean layer: Soak the mung beans for 3-4 hours in warm water. Steam the mung beans until soft. Blend the mung beans and all the other ingredients (except for the tapioca flour and rice flour) into a smooth paste. Mix the mung bean paste with the tapioca flour and rice flour, then strain to ensure smoothness. Add a little yellow coloring, then cover and set aside.
• Pandan leaf layer: Wash the pandan leaves, blend them with water, and strain to extract the juice. In a large bowl, combine the tapioca flour, rice flour, glutinous rice flour, powdered sugar, and salt. Add the pandan juice, coconut milk, and cooking oil to the dry mixture and stir until well combined. Strain the mixture for a smooth consistency.
• Steaming the cake: Lightly oil the bottom of a mold to prevent sticking. Place the mold in a steamer and steam for 5-7 minutes. Pour the first layer of pandan mixture into the mold, steam for about 2 minutes, and when the surface firms up, add the mung bean layer, steaming for another 2 minutes until the layer sets. Repeat the process with the remaining batter until all layers are added. Let the cake cool, then remove it from the mold and store it in the fridge for 2-3 days. Reheat by steaming before serving.

Ingredients:

• Tapioca flour
• Sesame seeds
• Yellow mung beans
• Gac fruit
• Sugar

Instructions:

• Soak the mung beans for 1 hour, then steam until cooked, mash them with sugar, and form into small balls.
• Mix the tapioca flour with sugar and water, dissolve completely, then cook until the mixture becomes slightly translucent and thickens. Remove from heat. If coloring is desired, add it when dissolving the flour.
• Shape the cake: Take 1 tablespoon of the tapioca dough, place the mung bean filling in the center, wrap it up, and place it into a small plastic cup like making caramel.
• Steam the cake for 15 minutes. Let it cool slightly before wrapping it in plastic wrap.

Ingredients:

• Tapioca flour: 500g
• River shrimp: 300g (choose small, firm, sweet river shrimp)
• Boiling water
• Pork belly: 200g
• Wood ear mushrooms: 30g
• Green onions
• Seasonings: fish sauce, salt, sugar, pepper,…
• Banana leaves for wrapping the cakes.

Instructions:

• Wash the pork belly and cut it into small cubes. Peel and rinse the shrimp, then drain; if the shrimp is too small, just cut off the head and antennae. Soak the wood ear mushrooms until softened, remove the stems, then chop finely. Clean the green onions and chop them.
• Marinate the pork belly with a pinch of seasoning powder, ground pepper, and fish sauce. Marinate the shrimp separately with 1 tablespoon of fish sauce, 1 tablespoon of seasoning powder, and a pinch of pepper.
• Sauté the pork belly for about 10 minutes until it becomes firm, then add the shrimp and stir-fry. Lastly, add the mushrooms and green onions, stir-fry until everything is cooked.
• Put the tapioca flour into a large bowl, add 1 tablespoon of salt, and mix well. Create a hole in the center, then gradually pour in hot water and stir. Use your hands to mix until the dough becomes smooth and non-sticky.
• Cut the banana leaves into small pieces to fit the size of the cakes. Use a spoon to spread 1 tablespoon of dough onto the banana leaf, place the shrimp-pork filling in the center, then carefully fold the banana leaf to seal the cake.
• Repeat the process until all the dough is used up. Place the wrapped cakes into a steamer. Steam for about 20 minutes after the water begins to boil, and the cakes will be done.
• The tapioca cakes can be enjoyed hot or cold. Apart from wrapping with banana leaves, you can also make boiled tapioca cakes. Flatten the dough, place the filling in the center, then fold the dough into a crescent shape. Boil the cakes in hot water, and when they float, they are cooked. Remove the cakes and place them in a bowl of cold water. To serve, drizzle with fried onion oil on top and enjoy.