Cassava Cake

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4.56 from 9 votes

This cassava cake is coated with shredded coconut. It's a Malaysian kuih recipe. It's sweet, dainty and delicious!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Malaysian Recipes

Keyword: cassava cake

Servings: people

Author: Bee Yinn Low

Ingredients

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

US Customary - Metric

Instructions

Heat water in a wok or pot large enough to accommodate a 6.5-inch square pan.
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.
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.
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.
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.
Serve the steamed cassava topped with shredded coconut on a banana leaf, if desired.

Notes

You can use frozen grated cassava if you can't find fresh cassava. If using frozen cassava, squeeze out the liquid from the defrosted grated cassava before use. This recipe calls for fresh shredded coconut or frozen shredded coconut (can be found at the frozen section at Asian grocery stores). Dry shredded coconut doesn't work well for this recipe. You can use a round pan instead of square.

Nutrition