Steamed Cassava Cake in a Bundt Pan
Cassava cake is one of those traditional Southeast Asian treats that never goes out of style. Made with freshly grated cassava and coconut milk, this humble dessert is wonderfully satisfying, with a naturally chewy, slightly sticky texture and a lovely coconut aroma. There are many ways to make cassava cake. Some recipes are baked until golden, while others are steamed for a softer, more translucent finish. You can also find versions made with eggs, butter or condensed milk. After trying different methods, I've settled on this simple combination of ingredients because it gives me just the texture and sweetness I enjoy. What I particularly love about this recipe is how uncomplicated it is. Just mix the grated cassava with coconut milk, sugar and a little tapioca flour, then let the steamer do the rest. No complicated techniques, no fancy equipment and no lengthy preparation. One little detail that makes a difference in my version is that I don't discard the liquid from the grate...