Cassava Cake with Shredded Coconut
A steamed cassava cake flavored with coconut and pandan leaves, cut into squares and tossed with steamed shredded coconut. Serve on a banana leaf if desired.
Servings: 4 servings
Ingredients
Ingredients
- 3.5 ozshredded coconut
- 1/8 teaspoonssalt
- 14 ozgrated Cassava
- 3 1/2 ozsugar
- 4 1/2 ozcoconut milk
- 2 ozwater
- 2 tablespoonspotato starch
- 1 pinchsalt
- 3-4 screwpine pandan leaves, cut into 4-5″ (10-12 cm) length
- 1 banana leaf optional
- Water for boiling
Instructions
Instructions
- Prepare a steamer: add enough water to a wok or pot to accommodate a 6.5-inch (17 cm) square pan on a steaming rack or trivet without the pan touching the water. Bring the water to a boil, then reduce to maintain a steady simmer over medium heat.
- Place the 3.5 oz shredded coconut and 1/8 teaspoon salt in a stainless-steel dish. Steam the coconut for 3–4 minutes. Remove and set aside to cool.
- In a food processor, combine the 14 oz grated cassava, 3.5 oz sugar, 4.5 oz coconut milk, 2 oz water, 2 tablespoons potato starch, and 1 pinch salt. Process until well combined, about 30–45 seconds.
- Pour the cassava mixture into a 6.5-inch (17 cm) square pan and level the top with the back of a spoon.
- Arrange the 3–4 screwpine (pandan) leaves, cut into 4–5″ (10–12 cm) lengths, flat on top of the mixture.
- Place the pan in the steamer, cover, and steam over medium heat for 35–40 minutes, until set.
- Remove the pan from the steamer and let it cool completely in the pan on a rack before cutting.
- Cut the cooled cassava into small squares, toss the pieces with the steamed shredded coconut, and serve. If desired, present on a banana leaf.
Equipment
- wok or pot
- steaming rack or trivet
- 6.5-inch (17 cm) square pan
- stainless-steel dish
- Food Processor
Notes
Notes
You can use frozen grated cassava if you can’t find fresh cassava. If using frozen cassava, squeeze out the liquid from the defrosted grated cassava before use. This recipe calls for fresh shredded coconut or frozen shredded coconut (can be found at the frozen section at Asian grocery stores). Dry shredded coconut doesn’t work well for this recipe. You can use a round pan instead of square.
You can use frozen grated cassava if you can’t find fresh cassava. If using frozen cassava, squeeze out the liquid from the defrosted grated cassava before use. This recipe calls for fresh shredded coconut or frozen shredded coconut (can be found at the frozen section at Asian grocery stores). Dry shredded coconut doesn’t work well for this recipe. You can use a round pan instead of square.