I’ve always loved the chewy texture and the subtle sweetness of tapioca cakes, and this layered version takes it to a whole new level. It’s a dessert that’s fun to make, beautiful to look at, and absolutely delicious to eat.
Why I Love This Recipe
In China, cakes are more than just desserts—they’re steeped in tradition and symbolism, especially in Guangdong, where steamed cakes are a cherished part of cultural celebrations and family gatherings.
The Chinese word for cake, “糕” (gāo), sounds like “高” (gāo), which means “tall” or “high” in Cantonese. This homophone makes cakes powerful symbols of growth, success, and rising aspirations. Serving cakes during celebrations is not only delicious but also a wish for prosperity and good fortune for all who share them.
Some of the most iconic Chinese cakes include Sweet Potato Fa Gao, Pumpkin Fa Gao, and Brown Sugar Fa Gao. And let’s not forget Nian Gao and Water Chestnut Cake, two classic staples often enjoyed during Chinese New Year and yum cha gatherings.
After sharing recipes for Layered Rice Cake and Water Chestnut Thousand Layer Cake, I’m thrilled to introduce another thousand-layer masterpiece: Tapioca Layer Cake.
This tapioca cake is unlike any Western-style baked cake—it’s steamed to perfection, incredibly light, and boasts a bouncy texture that’s uniquely satisfying.
My family loves it so much that every time I make it, my children can’t wait to get their hands on a slice. It’s a simple yet delightful dessert that never fails to bring smiles to the table.
Why You‘ll Love This Recipe
- Beautiful Layers: The alternating colors and textures make this cake a show-stopper for any occasion.
- Chewy and Bouncy Texture: Tapioca starch gives this cake its unique, elastic texture.
- Customizable: Use milk or coconut milk for subtle variations in flavor.
- Easy to Make: Requires simple ingredients and basic kitchen tools.
Ingredients
For the White Layer:
- 70g tapioca starch
- 25g cornstarch
- 150ml milk or coconut milk
- 35g granulated sugar
For the Brown Layer:
- 50g brown sugar
- 150ml water
- 80g tapioca starch
- 20g cornstarch
Other ingredient:
a small amount of cooking oil for brushing
Instructions
1. Prepare the White Batter
- In a mixing bowl, combine 70g tapioca starch and 25g cornstarch. Stir gently to mix evenly and prevent clumping.
- Gradually pour in 150ml milk or coconut milk, stirring continuously until fully combined.
- Add 35g granulated sugar and stir until dissolved. The batter should be smooth and fluid. Strain through a sieve if necessary to remove lumps. Set aside.
2. Prepare the Brown Batter
- In a small saucepan, combine 50g brown sugarand 150ml water. Heat over low heat, stirring until the sugar is fully dissolved and the mixture turns a deep reddish-brown.
- Let the sugar solution cool to room temperature to prevent the starch from gelatinizing prematurely.
- Pour the cooled sugar solution into a bowl containing 80g tapioca starch and 20g cornstarch. Stir thoroughly until the mixture is smooth and free of lumps. Set aside.
3. Steam the Layered Cake
- Prepare a steamer and bring water to a boil. Lightly grease a round or square steaming mold to prevent sticking.
- Stir the brown batter, then pour a thin layer (3–5 mm) into the mold. Steam over high heat for 2 minutes until set.
- Stir the white batter and pour a layer over the brown layer. Steam for another 2 minutes.
- Alternate layers of brown and white, steaming each layer for 2 minutes. For the final layer, steam for 5 minutes to ensure the cake is fully cooked.
4. Cool and Slice
- Remove the cake from the steamer and let it cool completely. Run a knife along the edges, then invert the cake onto a cutting board.
- Slice into desired portions and serve.
Notes
- Prevent Starch Settling: Stir the batters before each layer to prevent starch from settling at the bottom.
- Consistency Tip: Ensure each layer is evenly thick for the best presentation.
- Storage: Store leftover cake in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I use other types of starch?
A: Tapioca starch is key to the chewy texture, but you can substitute cornstarch with potato starch for a slightly firmer result.
Q: Can I make this ahead of time?
A: Yes! This cake can be made a day in advance and stored in the fridge. Bring it to room temperature or lightly steam it before serving.
Q: How do I prevent sticking?
A: Grease the steaming mold lightly with oil, and use a sharp knife or spatula to release the cake after cooling.
Steamed Tapioca Cake Recipe
Ingredients
For the White Layer:
- 70 g tapioca starch
- 25 g cornstarch
- 150 ml milk or coconut milk
- 35 g granulated sugar
For the Brown Layer:
- 50 g brown sugar
- 150 ml water
- 80 g tapioca starch
- 20 g cornstarch
Other ingredient:
- a small amount of cooking oil for brushing
Instructions
Prepare the White Batter
- 1.In a mixing bowl, combine 70g tapioca starch and 25g cornstarch. Stir gently to mix evenly and prevent clumping.
- 2.Gradually pour in 150ml milk or coconut milk, stirring continuously until fully combined.
- 3.Add 35g granulated sugar and stir until dissolved. The batter should be smooth and fluid. Strain through a sieve if necessary to remove lumps. Set aside.
Prepare the Brown Batter
- 1.In a small saucepan, combine 50g brown sugar and 150ml water. Heat over low heat, stirring until the sugar is fully dissolved and the mixture turns a deep reddish-brown.
- 2.Let the sugar solution cool to room temperature to prevent the starch from gelatinizing prematurely.
- 3.Pour the cooled sugar solution into a bowl containing 80g tapioca starch and 20g cornstarch. Stir thoroughly until the mixture is smooth and free of lumps. Set aside.
Steam the Layered Cake
- 1.Prepare a steamer and bring water to a boil. Lightly grease a round or square steaming mold to prevent sticking.
- 2.Stir the brown batter, then pour a thin layer (3–5 mm) into the mold. Steam over high heat for 2 minutes until set.
- 3.Stir the white batter and pour a layer over the brown layer. Steam for another 2 minutes.
- 4.Alternate layers of brown and white, steaming each layer for 2 minutes. For the final layer, steam for 5 minutes to ensure the cake is fully cooked.
Cool and Slice
- 1.Remove the cake from the steamer and let it cool completely. Run a knife along the edges, then invert the cake onto a cutting board.
- 2.Slice into desired portions and serve.
