Learn how to make a delicious tapioca cake, a typical and irresistible recipe that is a hit on any occasion.
Tapioca cake is a classic of Northeastern cuisine, known for its unique texture and unmistakable flavor. This cake, which does not require an oven, is a perfect choice for those looking for an easy-to-make and extremely delicious dessert. With simple ingredients and uncomplicated preparation, tapioca cake is a true celebration of Brazilian flavors, especially when served cold and accompanied by grated coconut. Let’s delve into the history and secrets of this enchanting recipe!
Ingredients
For the Cake:
- 500g of granulated tapioca
- 1 liter of whole milk
- 200ml coconut milk
- 1 can of condensed milk
- 1 glass of coconut milk (200ml)
- 100g grated coconut (fresh or dehydrated)
- 1 cup of sugar
- 1 pinch of salt
For the Cover:
- 100g grated coconut
- 1 can of condensed milk (optional)
Preparation Method
- Prepare the Tapioca Mixture:
- In a large bowl, mix the granulated tapioca, sugar and pinch of salt.
- Add the whole milk and coconut milk, stirring well to incorporate all the ingredients. Let the mixture sit for approximately 10 minutes, stirring occasionally to prevent the tapioca from forming lumps.
- Add the Condensed Milk and Coconut:
- After the tapioca has absorbed some of the liquid and has swollen, add the condensed milk and grated coconut. Mix well until all the ingredients are completely integrated.
- Cake Assembly:
- Grease a ring-shaped baking tin with a little oil or margarine. Pour the tapioca mixture into the tin, smoothing the surface with a spoon or spatula.
- Refrigerate and let sit for at least 3 hours, or until cake is firm and chilled.
- Finishing and Covering:
- Remove the cake from the refrigerator and carefully unmold.
- If desired, top the cake with a can of sweetened condensed milk and sprinkle with shredded coconut. This topping adds an extra touch of sweetness and texture to the cake.
Important Tips
- Granulated Tapioca: Make sure to use granulated tapioca, not powdered tapioca, to get the characteristic cake texture.
- Consistency: If the tapioca mixture seems too dry before pouring it into the pan, add a little more milk until it reaches a creamy consistency.
- Varieties: Try adding essences such as vanilla or almonds to give the cake a different flavor.
Benefits of Ingredients
- Tapioca: Rich in easily digestible carbohydrates, it is an excellent source of energy.
- Coconut: Provides healthy fats and is rich in fiber, helping with digestion.
- Coconut Milk: In addition to adding a delicious flavor, it is a source of healthy vegetable fat.
Similar Recipe Recommendations
- Tapioca Couscous: A traditional northeastern dessert made with granulated tapioca, coconut milk and grated coconut.
- Creamy Cornmeal Cake: Another delicious and easy-to-make option, with a soft texture and a light corn flavor.
- Coconut Manjar: A classic dessert that combines the mild flavor of coconut with a creamy and delicate texture.
Perfect Moments to Prepare
- Afternoon Coffee: Ideal for an afternoon snack with friends or family.
- Parties and Meetings: Great for events where you want to serve something traditional and delicious.
- Sunday Dessert: Perfect to end a Sunday lunch on a high note.
Preparation Time: 20 minutes | Cooking Time: 3 hours (refrigerator) | Total Time: 3h20min | Calories: Approximately 350 kcal per serving | Servings: 8