Indonesian Cassava cake is the name of an Indonesian cassava cake. This cake is simply made from ground cassava with grated coconut and it is truly one of the oldest and most authentic Indonesian desserts. You can easily find them in markets or in villages. This cake stands out for being naturally gluten-free, not too sweet, but soft and chewy with a crispy crust. The recipe can be made with or without eggs. Today we discover the recipe to make Indonesian Cassava cake.
What is Cassava?
So what is cassava? It is a woody shrub that grows in tropical and subtropical areas of South America. It has an edible root, which is high in starch, and fiber, and high in carbohydrates. It is called Yuca in the United States. The cassava cake has coconut shreds on top. It’s sweet, elegant, and delicious! Indonesian Cassava cake is usually served in the morning or as a sweet dessert after a meal.
Indonesian Cassava cake recipe
To make Indonesian Cassava cake, you need to prepare some ingredients as follows:
- Cassava: You can use fresh or frozen cassava already grated. Cassava starch should not be used as a substitute.
- Coconut milk: Use coconut milk to add a greasy flavor to the cake. It’s best to look for Asian canned unsweetened coconut milk. Do not use coconut milk as a beverage, as it contains too much flavor.
- Eggs: A fairly important ingredient that acts as a binder and also gives the cake a soft, moist texture. Indonesian Cassava cake has two versions with eggs or without eggs. Depending on the type of cake you want to make, consider whether or not this ingredient is available.
- Sugar: The usage of granulated sugar is advised.
- Oil: Using avocado or grapeseed oil is best. You can also choose to use melted butter if you wish.
- Salt: Add a little salt to create the overall flavor of the cake.
Indonesian Cassava cake with eggs
To make Indonesian Cassava cake with eggs, follow the steps below:
- Step 1: Preheat the oven to 375 degrees F (equivalent to 190 degrees C). If you use fresh cassava, prepare it as follows. Peel and wash. Then cut the cassava into pieces about 2 inches long. Put a little bit in and blender, and add a little water to make the dough even and smooth. Remember to give a little each time and divide it into several times.
- Absolutely do not put all the cassava into the grind at once because the cassava is quite hard and can damage the machine. When you’re done blending, squeeze out the juice and place it in a bowl. Wait a while you will see the starch will sink to the bottom of the bowl. Discard the water and take only the starch that has settled to make the cake. This is important because the starch contributes to the chewy texture of the cake. Next, place all the ingredients in a mixing bowl and stir until all ingredients are combined.
- Step 2: Next, use banana leaves or parchment paper to line the bottom of the pan. Use non-stick cooking spray to spray a little on the bottom of the pan before lining. Doing so will make the cake very easy to remove after it has cooled down and will not stick to the pan. Pour in the flour and use a rubber spatula to smooth the top as best you can.
- Step 3: Place the cake in the oven and bake for 60 minutes. Then turn the oven to low and continue baking for 3-5 minutes so that the cake has a crispy golden brown crust on the top.
- Step 4: Remove from the oven and let the cake cool for at least 1 hour before cutting it into pieces. This is a very easy cake to make and really doesn’t require much skill to make.
Indonesian Cassava cake without eggs
Indonesian Cassava cake without eggs is also very good. It may not have the nice golden tones of the egg version, but the texture and flavor are still outstanding. The addition of unsweetened grated coconut and adjusting the amount of liquid in the recipe make this recipe vegan-friendly and I am quite pleased with the taste. The steps are the same as above, just don’t put the eggs in. After baking, wait for the cake to cool and then cut it into bite-sized pieces.
If the Cake is not too moist, it can be kept at room temperature for 2 to 3 days; otherwise, it can be kept refrigerated for up to 1 week. It’s natural for the cake to get harder after being placed in the refrigerator. You can microwave them or use a toaster, air fryer, or oven to reheat them at 350 degrees for 5 minutes, or until warm and the cake is tender. I do not advocate freezing the cake because the texture will be changed and not as tempting as before.
Cassava is a very starchy tuber and is used in many different recipes, for example, Cassava cake, bread, tortilla… This plant only eats the roots and is quite good for health. The rest of the stems and leaves are inedible and often used as fodder for livestock. Cassava is widely grown in Southeast Asia and South America. Southeast Asian cuisine is really diverse with many attractive dishes representing countries. Today we have introduced to you Indonesian Cassava cake with the recipe. Hope you will succeed to show off our recipe to your loved ones. Newsworldvn.com will be back in many other culinary articles. Let’s look forward to it!