Friday, September 13, 2013

Baked Cassava / Tapioca Cake

A cake with a difference!  I was thrilled to find frozen grated cassava at one of the Asian shops here.  I was craving for this kuih while we were staying in Ampang and me being pregnant.  I remember I kept going to Sungei Wang shopping mall to look for the Malay store that was selling them.  After moving away from Kuala Lumpur, I never came across a store or shop that's selling this.  :-(

I used frozen cassava for this recipe.  It would be definitely better to use fresh grated cassava.  But I consider myself to be lucky as I'm able to get the frozen ones. :-)

900g frozen grated cassave/tapioca
200g sugar
400ml (one can) thick coconut milk
1 egg, plus 1 egg york
20g butter

1. Preheat oven to 180C.  Line a 18cm square baking pan.

2. In a pot, pour in the coconut milk and warm it with medium-low heat.  Add in the butter and sugar.  Stir until the butter has melted and sugar dissolved.  DO NOT boil it.  Remove from heat and set aside to cool.

3. In a large mixing bowl, whisk the egg and egg york.  Add in the coconut milk mixture and whisk until well combine.  Finally add in the grated cassava and mix well using a wooden spoon.

4. Pour the batter into the prepared baking pan and bake for about an hour or until the top has turned golden brown.

5. Cooled completely before cutting into slices.  It is best to be eaten on the same day.

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