Are you ready to tantalize your taste buds with a delightfully moist and chewy baked cassava cake? This traditional recipe offers a unique twist on classic cake, showcasing the subtly sweet and naturally nutty flavor of cassava. Forget dry, crumbly cassava cakes of the past; this recipe delivers a soft, melt-in-your-mouth texture that will have you coming back for more. The perfect balance of sweetness and subtle earthiness makes it a crowd-pleaser, ideal for any occasion from casual gatherings to elegant desserts.
This recipe uses simple, readily available ingredients, making it surprisingly easy to recreate the magic of this beloved treat at home. We'll guide you through each step, ensuring a flawlessly baked cassava cake every time. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions below!
Tools Needed
- Grinder or blender
- Cloth bag
- Pot
- Mixing bowl
- Baking pan (20cm diameter)
- Oven
Ingredients
- Cassava: 600g (pre-processed, from 1.2kg-1.5kg raw cassava)
- Tapioca starch: 60g
- Green beans: 50g
- Milk: 100g
- Butter (or peanut butter): 50g
- Coconut milk: 400ml
- Brown sugar (or granulated sugar): 200g
- Salt: 1/2 teaspoon
- Vanilla extract (optional)
Step-by-Step Instructions
Step 1. Prepare the Cassava and Beans
- Peel, wash, and soak 1.2-1.5kg raw cassava in diluted salt water for 2-3 hours to remove resin. Rinse thoroughly. Grind or blend until smooth. Squeeze out excess water using a cloth bag and let it sit for 30 minutes. Discard the yellow water and keep the starch.
- Wash and soak green beans for 1-2 hours. Cook with an equal amount of water for 15-20 minutes until soft.
Step 2. Combine Wet and Dry Ingredients
- In a bowl, mix the cassava starch, tapioca starch, cooked green beans, milk, butter, and salt. Mix well.
- If using brown sugar, dissolve it in the coconut milk. If using granulated sugar, add it directly to the cassava mixture.
- Add the coconut milk (with dissolved sugar) to the cassava mixture and mix thoroughly until well combined. Let the mixture rest for 10-15 minutes.
Step 3. Bake the Cassava Cake
- Grease a 20cm diameter baking pan with cooking oil and line it with parchment paper for easier removal. Preheat oven to 180°C (350°F) for 15 minutes.
- Pour the cassava mixture into the prepared pan and spread evenly. Bake at 180°C (350°F) for 80-100 minutes, or until the top is golden brown. Check at 60-70 minutes.
Step 4. Cool and Serve
- Let the cake cool completely in the pan before removing it. Slice and serve.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For a softer cake, ensure the cassava is properly processed and the mixture isn’t too thick or too thin.
- Baking time may vary depending on your oven. Check the cake frequently after 60-70 minutes to prevent over-baking.
- A slightly charred top adds to the flavor and aroma of the cake.
- Let the cake cool completely for best texture.
Nutrition
- N/A
FAQs
1. Can I use frozen cassava?
Yes, but make sure to thaw it completely and squeeze out any excess moisture before using. This prevents a watery cake.
2. What can I substitute for condensed milk?
Evaporated milk sweetened with sugar can be a good substitute, though the flavor will be slightly different. Experiment to find your preferred sweetness.
3. My cassava cake is dry. What went wrong?
You may have overbaked it or not added enough liquid. Ensure your oven temperature is accurate and consider adding a tablespoon or two more of milk next time.
This baked cassava cake recipe is a guaranteed crowd-pleaser, offering a delightful balance of texture and flavor that's hard to resist. Enjoy the sweet satisfaction of creating this delicious treat from scratch, and don't hesitate to experiment with different additions to personalize it to your liking. Happy baking!