Indulge in the irresistible allure of Golden Cassava Cake, a delightful treat that transcends the ordinary. This recipe unveils the secrets to achieving a perfectly soft and chewy texture, a golden-brown crust, and a taste that's both subtly sweet and wonderfully satisfying. Forget dry, crumbly cassava cakes of the past; this recipe utilizes a unique blend of ingredients and techniques to guarantee a consistently moist and delicious result, perfect for any occasion, from casual gatherings to elegant dessert spreads. Imagine the rich, buttery aroma filling your kitchen as this cake bakes to perfection.
The vibrant golden hue of this cake is not just visually appealing; it's a testament to the careful balance of ingredients and the precise baking process. We'll guide you through each step, ensuring even the most novice baker can achieve spectacular results. Ready to embark on a culinary adventure and create this exceptional dessert? Let's dive into the detailed, step-by-step instructions to make your own Golden Cassava Cake.
Tools Needed
- Grater
- Blender
- Bowl
- Steamer
- Spoon
Ingredients
- Yellow Cassava Tubers: 1 kg
- Sugar: 120g
- Sticky Rice Flour: 100g
- Salt
- Vanilla: 1 tube
- Coconut Milk: 150ml
- Shredded Coconut
Step-by-Step Instructions
Step 1. Prepare the Cassava
- Peel and soak two 1kg yellow cassava tubers in water for a few hours to remove resin.
- Grate the cassava using a grater (or cut into small pieces and blend).
- Squeeze the grated cassava to extract the juice, leaving behind the starch.
- Let the cassava juice sit for about an hour to allow the starch to settle.
- Remove the clear water from the top, leaving the opaque starch at the bottom.
Step 2. Make the Cake Batter
- Mix the tapioca starch with 120g sugar, 100g sticky rice flour, salt, vanilla, and 150ml coconut milk until smooth.
Step 3. Steam and Combine
- Steam the mixture in a steamer until cooked (about 30 minutes).
- Steam shredded coconut separately until cooked.
- Mix the steamed coconut with the cooked cake.
Step 4. Serve
- Cut the cake into desired shapes (e.g., squares or strands).
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't over-dry the cassava mixture; it should remain soft for a tender cake.
- Use more sticky rice flour for a chewier texture; add more water if needed for softer consistency.
- Steaming the coconut enhances its longevity and prevents spoilage.
Nutrition
- N/A
FAQs
1. Can I use frozen cassava?
Yes, but make sure to thaw it completely and squeeze out as much excess moisture as possible before using. This prevents a soggy cake.
2. What can I substitute for condensed milk?
While condensed milk contributes to the cake's richness and sweetness, you can try using a combination of evaporated milk and sugar, adjusting the amount to your preference. The texture might be slightly different.
3. How do I store leftover Golden Cassava Cake?
Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It's best enjoyed at room temperature.
With its melt-in-your-mouth texture and irresistible flavor, this Golden Cassava Cake is sure to become a new favorite dessert. The simple yet effective recipe ensures a delightful treat that's perfect for sharing with friends and family. So, gather your ingredients, follow the steps, and enjoy the golden goodness!