Tapioca Brown Sugar Layer Cake (層層糍 / 菱粉糍)
Tapioca Brown Sugar Layer Cake (層層糍 / 菱粉糍)
Ingredients
For the Tapioca Layers
- 1 1/2 cups tapioca starch
- 1/2 cup rice flour
- 2 cups water
- 1/4 cup granulated sugar
- 1/2 cup coconut milk
For the Brown Sugar Layers
- 1 cup dark brown sugar, packed
- 1 1/2 cups water
- 1/2 cup tapioca starch
- 1/4 cup rice flour
For Preparation
- vegetable oil, as needed, for greasing
Instructions
- 1
Prepare the tapioca batter: In a large bowl, whisk together 1 1/2 cups tapioca starch, 1/2 cup rice flour, 2 cups water, 1/4 cup granulated sugar, and 1/2 cup coconut milk until smooth and no lumps remain. Set aside.
⏱️ 10 min
- 2
Prepare the brown sugar syrup: In a medium saucepan, combine 1 cup dark brown sugar and 1 1/2 cups water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Let the syrup cool slightly.
⏱️ 10 min
- 3
Prepare the brown sugar batter: In a separate bowl, whisk together 1/2 cup tapioca starch and 1/4 cup rice flour. Slowly pour the slightly cooled brown sugar syrup into the starch mixture, whisking constantly until smooth. Set aside.
⏱️ 10 min
- 4
Prepare the steaming setup: Lightly grease an 8x8 inch square baking pan with vegetable oil. Fill a large steamer pot with water and bring it to a rolling boil over high heat.
⏱️ 5 min
- 5
Steam the first layer: Once the water is boiling, place the greased pan into the steamer. Stir the tapioca batter well, then pour approximately 1/2 cup of the tapioca batter into the pan, creating a thin, even layer. Cover and steam for 3-4 minutes, or until the layer is set and translucent.
⏱️ 4 min
- 6
Steam the second layer: Stir the brown sugar batter well. Pour approximately 1/2 cup of the brown sugar batter over the steamed tapioca layer. Cover and steam for another 3-4 minutes, or until set.
⏱️ 4 min
- 7
Continue layering: Alternate between the tapioca batter and the brown sugar batter, stirring each batter thoroughly before pouring. Steam each subsequent layer for 3-4 minutes. Repeat this process until all the batter is used, ending with a tapioca layer on top if possible.
⏱️ 32 min
- 8
Final steaming: After the last layer is added, steam the entire cake for an additional 10-15 minutes to ensure it is fully cooked through.
⏱️ 15 min
- 9
Cool and chill: Carefully remove the pan from the steamer. Let the cake cool completely at room temperature for at least 1 hour, then cover and refrigerate for at least 2 hours (or preferably overnight) before slicing. Chilling is crucial for the cake to firm up and allow for clean slices.
⏱️ 120 min
- 10
Slice and serve: Once thoroughly chilled, use a lightly oiled knife to carefully cut the cake into desired shapes (squares or diamonds). Serve at room temperature or slightly chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tapioca Brown Sugar Layer Cake (層層糍 / 菱粉糍)
For the Tapioca Layers
- 1 1/2 cups tapioca starch
- 1/2 cup rice flour
- 2 cups water
- 1/4 cup granulated sugar
- 1/2 cup coconut milk
For the Brown Sugar Layers
- 1 cup dark brown sugar, packed
- 1 1/2 cups water
- 1/2 cup tapioca starch
- 1/4 cup rice flour
For Preparation
- vegetable oil, as needed, for greasing
Instructions
- 1
Prepare the tapioca batter: In a large bowl, whisk together 1 1/2 cups tapioca starch, 1/2 cup rice flour, 2 cups water, 1/4 cup granulated sugar, and 1/2 cup coconut milk until smooth and no lumps remain. Set aside.
⏱️ 10 min - 2
Prepare the brown sugar syrup: In a medium saucepan, combine 1 cup dark brown sugar and 1 1/2 cups water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Let the syrup cool slightly.
⏱️ 10 min - 3
Prepare the brown sugar batter: In a separate bowl, whisk together 1/2 cup tapioca starch and 1/4 cup rice flour. Slowly pour the slightly cooled brown sugar syrup into the starch mixture, whisking constantly until smooth. Set aside.
⏱️ 10 min - 4
Prepare the steaming setup: Lightly grease an 8x8 inch square baking pan with vegetable oil. Fill a large steamer pot with water and bring it to a rolling boil over high heat.
⏱️ 5 min - 5
Steam the first layer: Once the water is boiling, place the greased pan into the steamer. Stir the tapioca batter well, then pour approximately 1/2 cup of the tapioca batter into the pan, creating a thin, even layer. Cover and steam for 3-4 minutes, or until the layer is set and translucent.
⏱️ 4 min - 6
Steam the second layer: Stir the brown sugar batter well. Pour approximately 1/2 cup of the brown sugar batter over the steamed tapioca layer. Cover and steam for another 3-4 minutes, or until set.
⏱️ 4 min - 7
Continue layering: Alternate between the tapioca batter and the brown sugar batter, stirring each batter thoroughly before pouring. Steam each subsequent layer for 3-4 minutes. Repeat this process until all the batter is used, ending with a tapioca layer on top if possible.
⏱️ 32 min - 8
Final steaming: After the last layer is added, steam the entire cake for an additional 10-15 minutes to ensure it is fully cooked through.
⏱️ 15 min - 9
Cool and chill: Carefully remove the pan from the steamer. Let the cake cool completely at room temperature for at least 1 hour, then cover and refrigerate for at least 2 hours (or preferably overnight) before slicing. Chilling is crucial for the cake to firm up and allow for clean slices.
⏱️ 120 min - 10
Slice and serve: Once thoroughly chilled, use a lightly oiled knife to carefully cut the cake into desired shapes (squares or diamonds). Serve at room temperature or slightly chilled.
⏱️ 5 min