I don't love you that much! This recipe is one of my husband’s favorite because it
brings back memories of his childhood in Malaysia and Singapore. Anyone who loves to do everything from scratch, by grating a cassava root and squeezing out the excess
liquid, is most definitely welcome to do this. In fact 30 years ago I did manually grate cassava to make this cake. It also explains why I made this once and never made it again. My husband said it was because I didn't love him enough. I told him if he were willing to grate it, I would make it. That was the end of that discussion!
Fast forward to today...One of my favorite pastimes is to slowly walk the aisles of a grocery store. In my opinion, this pastime is more fun than going shopping for clothes! There are so many interesting ingredients I have never used and would love to one day. Eureka!!! Frozen grated cassava is now readily available in most Asian grocers. There are so many convenient items that can be found in the different aisles these days. Those items will be future blog posts!
Before using the frozen cassava in this recipe, you will need to first thaw and drain the frozen
cassava in a strainer, placed over a bowl, for a couple of hours. Discard any liquid but keep and use the settled
starch at the bottom of the bowl. You should also pick
out any long and/or hard cassava strands to avoid having to pick them out when eating the baked cake. Once the ingredients for the recipe have been gathered just throw everything into the same bowl with the settled starches and whisk together. Pour into a greased pan (I prefer buttered) and bake. If you prefer a more solid texture, the cake may need to be baked longer.
Let's go!!!
Fast forward to today...One of my favorite pastimes is to slowly walk the aisles of a grocery store. In my opinion, this pastime is more fun than going shopping for clothes! There are so many interesting ingredients I have never used and would love to one day. Eureka!!! Frozen grated cassava is now readily available in most Asian grocers. There are so many convenient items that can be found in the different aisles these days. Those items will be future blog posts!
Before using the frozen cassava in this recipe, you will need to first thaw and drain the frozen
cassava in a strainer, placed over a bowl, for a couple of hours. Discard any liquid but keep and use the settled
starch at the bottom of the bowl. You should also pick
out any long and/or hard cassava strands to avoid having to pick them out when eating the baked cake. Once the ingredients for the recipe have been gathered just throw everything into the same bowl with the settled starches and whisk together. Pour into a greased pan (I prefer buttered) and bake. If you prefer a more solid texture, the cake may need to be baked longer.Let's go!!!
Ingredients:
1 454g pkg of frozen grated cassava. Thawed, well drained.and picked through of any hard strands.
70g – 100g sugar
40g condensed milk
1 egg
140g coconut milk
½ tsp vanilla
1 Tbsp melted butter (optional for basting halfway through
cooking)
Method:- Mix all ingredients, except butter, in a bowl.
- Pour mixture into a greased square 7” baking pan or dish
- Bake @350F for 40 minutes. Remove from oven and brush top of cake with melted butter.
- Bake for another 15 to 30 minutes until the edges are golden brown.
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