Cassava Flour (Tapioca) Pudding Recipe
Cassava Flour (Tapioca) Cake Pudding Recipe: An unusual ingredient for cake, but this chewy, spiced delight is well worth trying. Perfect for celiacs too.
Servings 8 portions
Calories 224.83kcal
Ingredients
- 6 tablespoons butter (salted) , at room temperature, divided
- ½ cup brown sugar + 4 tablespoons, divided
- 1 ¼ cup tapioca (cassava flour, see notes!) [Amazon affiliate link]
- ¾ cup milk (whole or skim)
- ¼ cup vegetable oil
- 1 egg (medium)
- ½ teaspoon salt
- 1 tablespoon cinnamon powder
- ½ teaspoon clove powder
- ½ tablespoon ginger powder
Instructions
- Get ready: Heat the oven to 300 ºF [150 ºC]. Grease a 9" [22 cm] baking pan with 2 tablespoons of butter, covering the bottom very well. Cover the bottom of the pan with 4 tablespoons of brown sugar. Set aside.
- Mix ingredients: In a bowl mix the remaining butter, brown sugar, tapioca, milk, oil, egg, salt, cinnamon, clove and ginger. Whisk until it is mixed thoroughly. Pour carefully into the pan, making sure not to disturb the sugar layer.
- Bake: Cook in preheated oven for 20 mins, or until you poke it with a skewer and it comes out clean. Cool to room temperature and chill. Loosen the edges with a knife, cover with a plate that can hold the syrup and turn.
- Serve: Cool to room temperature before serving.
Notes
Please read the notes above the recipe to pick the best yuca flour for this recipe.
Nutrition
Calories: 224.83kcal | Carbohydrates: 36.8g | Protein: 1.55g | Fat: 8.31g | Saturated Fat: 1.13g | Cholesterol: 22.75mg | Sodium: 167.61mg | Potassium: 56.07mg | Fiber: 0.83g | Sugar: 15.34g | Vitamin A: 66.76IU | Calcium: 55.11mg | Iron: 0.72mg