On chilly winter days, hot desserts like black sesame pudding, floating rice balls, and sticky cassava cake are always popular choices. Alternatively, you can also try making this chewy cassava cake recipe.
1. Ingredients for Chewy Cassava Cake
– Cassava: about 1 kg
– Tapioca starch: 100 grams
– Pumpkin
– Palm sugar: 450 grams
– Coconut milk: 400ml
– Ginger: 1 knob
– Pandan leaves
– Shredded coconut
Cassava is a delicious and nutritious food.
2. How to Make Chewy Cassava Cake
Step 1: Prepare the Ingredients
– Peel and wash the cassava thoroughly. Then, soak it in a dilute salt water solution for at least 4 hours.
– Peel and clean the pumpkin, and cut it into small, bite-sized pieces.
– Peel and wash the ginger, then cut it into thin strips.
Step 2: Steam the Cassava and Pumpkin
– Arrange the prepared cassava and pumpkin in a steamer.
– For added fragrance and flavor, you can also add pandan leaves to the steamer.
Steaming cassava with pandan leaves enhances its aroma and taste.
Step 3: Knead the Dough
– After steaming the cassava and pumpkin until soft, cut half of the cassava into small pieces and mash the remaining half.
– Add the pumpkin, along with 80 grams of tapioca starch, to the mashed cassava and knead it into a soft, pliable dough. Then, shape the dough into small balls and roll them in tapioca starch to create chewy cassava mochi.
Step 4: Boil the Cassava Mochi
– Bring a pot of water to a boil and gently drop in the prepared cassava mochi balls.
– Once they float to the top, remove them from the water and set them aside to cool.
Step 5: Cook the Pudding
– In a pot, combine 400 grams of palm sugar, pandan leaves, and ginger strips with water.
– Bring the mixture to a boil and stir in 5 tablespoons of tapioca starch dissolved in water. Keep stirring until the mixture thickens to your desired consistency. You can adjust the thickness by adding more or less tapioca starch.
– Add the cooked cassava mochi, diced cassava, and shredded coconut to the pot and bring it to a gentle boil.
Step 6: Prepare the Coconut Sauce
– In a separate saucepan, combine 400 ml of coconut milk, 1/2 teaspoon of salt, 50 grams of sugar, and 1 tablespoon of tapioca starch. Cook over medium heat, stirring continuously, until the mixture thickens.
– Add pandan leaves to the sauce and simmer on low heat until the sauce reaches your desired consistency.
– Serve the chewy cassava cake in bowls, drizzled with a generous amount of coconut sauce.
The final dish will have an appealing color and flavor. The chewy cassava mochi, combined with the sweet and creamy coconut sauce, creates a delightful sensory experience.
Chewy cassava cake is perfect for cold winter days.
3. Notes on Making Chewy Cassava Cake
– When purchasing cassava, look for plump, straight roots with fresh, pinkish skin. You can test the freshness by gently scraping the skin with your fingernail.
– While cassava is delicious, it’s not recommended for pregnant women and young children.
– Be careful not to overcook the coconut sauce, as it may develop an unpleasant, oily aroma.
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