Cassava Cake
This cassava cake is coated with shredded coconut. It's a Malaysian kuih recipe. It's sweet, dainty and delicious!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3.5 oz shredded coconut
- 1/8 teaspoons salt
- 14 oz grated Cassava
- 3 1/2 oz sugar
- 4 1/2 oz coconut milk
- 2 oz water
- 2 tablespoons potato starch
- 1 pinch salt
- 3-4 screwpine (pandan leaves, cut into 4-5" (10-12 cm) length)
- 1 banana leaf (optional)
- Water (for boiling)
Instructions
- 1
Heat water in a wok or pot large enough to accommodate a 6.5-inch square pan.
- 2
Combine the shredded coconut with 1/8 teaspoon of salt in a stainless steel dish and steam for 3 to 4 minutes. Set aside to cool.
- 3
Use a food processor to blend the grated cassava, sugar, coconut milk, water, potato starch, and a pinch of salt until well combined, about 30 to 45 seconds.
- 4
Pour the mixture into a 6.5-inch (17 cm) square pan and level the top with the back of a spoon. Lay the screwpine leaves flat on top of the mixture. Steam the cassava mixture for 35 to 40 minutes over medium heat.
- 5
Remove the pan from the steaming tray and let it cool completely before cutting. Cut into small squares and toss with the shredded coconut before serving.
- 6
Serve the steamed cassava topped with shredded coconut on a banana leaf, if desired.