Steamed Cassava Cake in a Bundt Pan

In Southeast Asia, cassava or tapioca is a widely used ingredient. It can also be sliced, fried, and turned into cassava chips, which make a delightful snack when combined with a particular chilli sauce. It can also be converted into cakes, meals, and basic foods.

This cassava or tapioca cake can be prepared in several methods, including baking, steaming, wrapping in banana leaves, and baking or steaming. There are numerous recipes for this pastry that can be made with or without eggs and with or without butter. Some individuals prefer waxy ones, others prefer hard ones, some prefer sweet ones, some prefer milky flavours, and still, others prefer coconut flavors—some are even dusted with finely chopped coconut.

I have experimented with various methods. The recipe I'm sharing today was modified to have the texture and flavour I prefer. I've done it multiple times with wonderful results.

The taste of this steamed cassava cake is perfect, and the preparation is incredibly straightforward. It has a lovely texture and is not overly sweet. Coconut milk and grated cassava are mixed to create this delicious delicacy.

The cassava liquid is supposed to be drained in several internet recipes. In my opinion, the best flavour should be preserved. so I don't do that.

Cassava is a starchy root. The root is therefore the key component of this dessert. For this recipe, flour or starch cannot be used as a substitute.

I tried steaming it this time in a Bundt pan instead of my usual 8" square cake pan, which turned even the easiest cake recipe into something lovely. For bakers of all skill levels, a Bundt is an excellent investment that is effortlessly beautiful.

Are you starting to drool over this delectable dessert? Let us get all the ingredients to hand and detailed instructions to get started.

INGREDIENTS

1200g cassava, shredded

320g thick coconut milk

300g castor sugar

3 tbsp tapioca flour

METHOD

1. Combine shredded cassava, sugar, coconut milk, and tapioca flour together and mix well.

2. Pour the batter into the greased Bundt pan, and layer the top evenly with the base of a spoon.

3. Steam over high heat for 30 minutes or until completely cooked through and the cake is translucent and sticky.

4. Remove the pan from the steamer and let the cake cool completely in the pan. This may take an hour or two.

5. Put a plate on top of the pan, one hand on the plate, and slide with the other hand under the Bundt pan. Then, flip it! After that, remove the pan from your cake carefully. ENJOY!!

Comments

Sweet Potato Egg Tart

When come to egg tart, everyone might mention about the flaky pastry, filled with a smooth, lightly sweetened egg custard. What about giving it a twist for today? Instead of buttery flaky pastry, we switch to use sweet potatoes, raw oats and glutinous flour to make the tart base. This sweet potato egg tarts are high in fiber and delicious. And it requires no cooking skills. After baking, the oatmeal sweet potato crust is soft with naturally sweet and chewy, paired with smooth egg tart fillings. Oh my god! It smells so good. Every time it’s fresh out of the air fryer, the entire family gathers around, eager to grab a slice. The water content of the tart crust is very important. I am using orange sweet potatoes, which contain a lot of water after steaming. Perhaps yellow and purple sweet potatoes would be easier to shape. You can also use instant oats, which have good water absorption. For this recipe, I use cup cake liner as mold. I baked it with an air fryer to cut down on time...

Fried Taro Puff Dumplings (Woo KOK 芋角)

Taro puff dumplings or Woo Kok ( 芋角 ) are another must-eat snack when you go to a restaurant. The outside is honeycomb-shaped, and the inside is soft and smooth. Even if you go to a restaurant to eat, not every restaurant makes them crispy. And for that reason, I decided to learn how to make this snack. Someone once told me, because of the complicated workmanship, it is difficult to make at home. She advised me not to spend effort on it. If you know me well, I always like to challenge my limits. Today, I will show you how to make them! The fillings of taro dumplings must contain pork, dried shrimps, and mushrooms! The filling can be prepared one day ahead. The dumpling skin is made of taro paste. I am using Areca taro ( 槟榔芋 ). It has a tough, brown exterior with an interior that is white/beige in color with purple flecks. The ideal taro for this recipe will be more mature and starchier. The hardest and most tiresome step of the entire process is frying Woo Kok. A crispy crust w...

Steamed Spareribs With Sand Ginger （沙姜蒸排骨）

Steamed spareribs with sand ginger is a delicious Cantonese dish. The main ingredients are spareribs and sand ginger. Sand ginger, also known as galangal, is a spicy spice that adds a unique flavor to this dish. It is one of four types of galangals, a rhizome in the ginger family. Fresh sand ginger is paler in color on the inside and woodier and coarser in texture than standard ginger. As a result, it is more difficult to peel and grate. So, I just cleaned it with a tiny brush and chopped it with the skin. Fresh sand ginger might not be available at other places, so they will powder form instead. When dried, the flavor becomes a little less intense. I love how the fresh sand ginger tastes when combined with other spices or ingredients to create the sauce for meat. Apart from the ribs, I also add glass noodles and yuba or dried tofu skin. The ribs, glass noodles and dried tofu skin absorb all the sauce, enhanced by the flavor of sand ginger and oyster sauce. You can use san...

jessiefoodinthekitchen

Search This Blog