Homemade Steamed Tapioca

Steamed tapioca is humble Sri Lankan home cooking at its most satisfying. Grated fresh cassava root, also called manioc, gets seasoned simply with desiccated coconut, sliced onion, salt, and a good crack of pepper, then steamed into a soft, savory cake.

There’s no flour and no fuss; the starchy cassava holds itself together as it cooks, turning slightly translucent and tender.

The molds shape the look. You pack the mixture into small cups or bowls, top each with a sprinkle of coconut, and steam until set.

One detail worth following: steam uncovered for the first minute before closing the lid, which keeps condensation from dripping down and turning the surface soggy.

Turn them out hot and serve with curry or a spicy sambol. Naturally gluten-free and vegan, it’s the kind of stick-to-your-ribs plate that fuels a morning.

Kitchen Tips

• Grate the cassava finely so it steams evenly and binds well.
• Pack the molds firmly so the steamed cakes hold their shape when turned out.
• Follow the lid trick from the recipe: one minute open, then covered, to dodge a watery top.
• Serve right away, since tapioca firms up and dries as it cools.

Variations

• Add chopped green chili or curry leaves for more heat and aroma.
• Stir in a little grated carrot for color and a touch of sweetness.
• Pair with a coconut sambol or fish curry for a fuller meal.