4 years ago

I miss my aunt`s cassava cake terribly and I decided to try my hands making them so that I could take them to a potluck party. If you love cassava cake, this is the recipe that I used which I really like, do give it a try!:)

Recipe Source: Cherry on A Cake Blog

2 kilos Ubi Kayu/cassava
21/2 cups brown sugar
1 litre thick coconut milk
3 eggs if you wish (lightly beaten)
a pinch of salt

Peel the thick woody skin, wash the ubi kayu and then grate finely. I used a food processor to grate and then used the blade to process into a finer mush. Place in a muslin bag and squeeze well to drain liquid. I got about 2 cups of liquid out.

Let the liquid stand in a bowl for about an hour or less until a white powder of starch settles at the bottom of the bowl and then discard the excess liquid. Incorporate the starch back into the grated ubi kayu.

Add sugar, salt and coconut milk and eggs (if using) and stir well to mix.

Once the mixture is mixed well pour into a baking tin. I used a round one measuring 12 inches in diameter. you could use a 10 inch one and get a slightly taller kuih which would work just as well.

Bake in a preheated oven at 180 C for about an hour until the top is a crispy golden brown.

Allow to cool a few hours or overnight before cutting otherwise it will be too sticky to cut neatly.

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