This is a recipe to cook baked cassava cake. It is a classic Southeast Asian dessert as cassava is native/ grown in that part of the world. Also known in Malay as Kuih Bingka Ubi Kayu. However, nowadays frozen or fresh cassava is available to buy from Asian or Turkish grocers especially in big cities abroad. So you are living abroad like me you will not miss out too much. I have adapted a few ingredients from the original recipe. But nevertheless, it still tastes the same.
To note if you are using freshly grated cassava do double the amount of coconut milk required or add water.
Living abroad sometimes one has to substitute the ingredients however it is not an intention to change the taste at all. I use to make stean cassava cake which cooks in a slightly different manner. Both versions taste just as good it is just down to personal preference at the end of the day.
If using freshly grated cassava, do make sure it is grated finely. As it needs to be a fine texture so that the liquid from the coconut and water will soak into the cassava starch. In return, it will create a lovely cake texture. If the fresh cassava is too coarse it will not bind and form into a cake/ kuih texture.
Recipe for baked cassava cake
Ingredients
- 500 grms grated cassava frozen or fresh yellow variety
- 200 mls coconut milk light
- 2 medium size egg
- 60 mls water
- 110 grms caster sugar
- 1 tsp vanilla essence or use pandan flavour from leaves
Instructions
- Preheat the oven to 180 degree celcius preheated. While the oven is preheating, In a pyrex baking tray add all the ingredients together. As you are not baking a traditional cake there is no need to add the ingredients seperately. It is like baking a classic English custard tart.
Once all the ingredients is well mixed. Once the oven is heated up put in the top shelf of the oven. Let it cook slowly for about 35-40 minutes. Once the top layer startes to brown take it out of the oven. Let it cool overnight in the fridge till it sets. However tempted it is to cut and eat the cake, you must let it set in the fridge overnight. Otherwise it will just just be gooey custard you are tasting.
It is best serve cold when it’s set with a nice cup of tea. Good luck all the best. Thank you for stopping by and do let me know how you get on.
Baked cassava cake
Here is how to make baked cassava cake
- 500 grms grated cassava (frozen or fresh yellow variety)
- 200 mls coconut milk (light)
- 2 medium size egg
- 60 mls water
- 110 grms caster sugar
- 1 tsp vanilla essence (or use pandan flavour from leaves)
Preheat the oven to 180 degree celcius preheated. While the oven is preheating, In a pyrex baking tray add all the ingredients together. As you are not baking a traditional cake there is no need to add the ingredients seperately. It is like baking a classic English custard tart.
Once all the ingredients is well mixed. Once the oven is heated up put in the top shelf of the oven. Let it cook slowly for about 35-40 minutes. Once the top layer startes to brown take it out of the oven. Let it cool overnight in the fridge till it sets. However tempted it is to cut and eat the cake, you must let it set in the fridge overnight. Otherwise it will just just be gooey custard you are tasting.
Let the baked cassava set overnight in the fridge.
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