The Tapioca Cake is one of my personal favorites of Chef Gong’s bakeries. The crust is by far my favorite part of the cake. The goal of this healthy tapioca cake is that it does not involve wheat or grain.
Why can grain be harmful?
For 1, grains contain lectins, which can be harmful. For 2, it is worth noting that grains have never been a big part of the diets of our ancestors.
Why can lectins be harmful?
For 1, lectins can bind to nutrients and prevents your body absorbing these nutrients. For 2, lectins can bind to the digestive tract & cells in general, thereby disrupting digestion and absorption of important nutrients. For example, a type of lectins contained in undercooked kidney beans can cause red blood cells to clump together. For 3, it is speculated that certain plants contain lectins to defend themselves from plant eaters. These are plants that do not require consumption by animals to spread their seeds.
Don’t they have some benefits?
Maybe, to be honest. At the end of the day, I just want to bring awareness. I ask you to please consider these points and keep your diet balanced.
Ingredients
- Grated/grinded tapioca (2 lbs) — Squeeze out some of the liquid.
- Coconut milk (1 can)
- Monkfruit sugar/raw honey (2-3 cups)
- Brown coconut sugar (1 spoon) — This adds a brownish texture.
- Eggs (3)
- Butter
- Pandan leave juice — If not available, use 2-3 tablespoons of vanilla extract.
Instructions
- Mix all ingredients thoroughly. Alternatively, put all the ingredients into a grinder and grind & mix them.
- Bake at 340 F for 60 minutes.
- Put an aluminum foil over it, and bake at 340 F for another 60 minutes. Alternatively, steam for 60 minutes at low heat.
- Let it cool.
