Cassava Cake
Ingredients
The cake
-
14
oz
grated Cassava
-
3½
oz
sugar
-
4½
oz
coconut milk
-
2
oz
water
-
2
tablespoons
potato starch
-
1
pinch
salt
-
3-4
pieces
screwpine, pandan leaves
-
1
leaf
banana leaf (optional)
-
water
for boiling
The topping
-
3½
oz
shredded coconut
-
⅛
teaspoon
salt
Instructions
- Heat water in a large wok or pot for steaming.
- Combine shredded coconut with ⅛ teaspoon of salt and steam for 3 to 4 minutes, then set aside to cool.
- Blend grated cassava, sugar, coconut milk, water, potato starch, and a pinch of salt until well combined.
- Pour the mixture into a 6.5-inch square pan and level the top. Lay screwpine leaves flat on top.
- Steam the cassava mixture for 35 to 40 minutes over medium heat.
- Remove the pan from the steamer and let it cool completely before cutting.
- Cut into small squares and toss with the shredded coconut before serving.
- Serve the cassava topped with shredded coconut on a banana leaf if desired.
Nutrition Facts (estimated)
Servings
4
Calories
495
Total fat
23g
Total carbohydrates
73g
Total protein
4g
Sodium
113mg
Cholesterol
0mg
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