Servings: 4 people
Equipment
- 1 large square or rectangular pan (mine measures 16" x 12" / 41 x 31 cm)
Ingredients
- 2 pound frozen grated Cassava (900g - 1kg)
- 1 can sweetened condensed milk (14oz or 400g)
- 1 can coconut milk (13.5oz or 400ml)
- 2 cup shredded coconut meat (160-170g)
- 1 sachet vanilla sugar (or 2 tsp vanilla extract)
- 2 tbsp tapioca starch
- 2 tbsp melted butter (30g)
- ¼ tsp salt
Instructions
Prepare the cassava batter:
- Start by thawing the frozen cassava. If your cassava has a high water content, you can gently squeeze out the extra moisture.
- In a large bowl, add the grated cassava, condensed milk, coconut milk, tapioca starch, melted butter, salt, and vanilla sugar. Combine thoroughly all ingredients. Add the coconut meat and mix well.
- Let the batter sit for 15-30 minutes. During waiting, preheat your oven to 375°F (190°C).
Bake the cassava cake:
- Grease a nonstick pan with butter. Pour the batter into the pan.
- Bake the cassava cake for about 50 - 60 minutes on the lowest oven rack.
- After 50 minutes, check if the edges of the cake have turned golden brown. To check if it's fully cooked, insert a wooden toothpick into the center of the cake. If it comes out clean, the cake is ready.
- Now, move your cake to the top oven rack. Raise the oven temperature to 400°F (205°C) and broil for about 5 minutes, or until the center of the cake get a golden hue. Keep a close eye on this period.
Serve:
- Once the cassava cake is done, let it cool completely.
- Use a knife to cut the cake into parallelogram-shaped pieces. It would be a bit sticky so you could grease the knife with some butter before cutting.
Tried this recipe?Let us know how it was!