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Bolo di tapioka (cassava cake): recipe illustration
Snacks & baking

Bolo di tapioka (cassava cake)

A dense, slightly chewy cake made with grated cassava and coconut milk, a classic of celebrations in Curaçao. It turns golden on top and is eaten lukewarm or cold.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

377 kcal per serving

Protein
4.1 g
Carbohydrates
49.5 g
of which sugars
27.2 g
Fat
17.4 g
of which saturated fat
12.9 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava, grate it finely and squeeze it in a cloth to remove the excess water.
  2. Preheat the oven to 180 °C and butter a 25 cm baking dish.
  3. In a large bowl, mix the grated cassava with the sugar and salt.
  4. Add the coconut milk, beaten eggs, melted butter and vanilla, then mix well.
  5. Pour the mixture into the dish and sprinkle with cinnamon.
  6. Bake for about 1 hour, until the top is golden and a knife inserted comes out clean.
  7. Let it cool slightly before cutting into squares.

Variations and tips

Lime version. Add the zest of one lime to the mixture for a fresher taste.

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Original Ecomely recipe.