CCC – Cheesy Cassava Cake–A Modified Version of The Traditional Nonya Kuih Bengka Ubi

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INTRODUCTION

Tapioca or cassava is a staple root widely consumed in regions like Africa, Asia, Oceania and etc. It is easily propagated and commonly found in South East Asian countries. Thailand, Vietnam and Indonesia are the top three exporter of tapioca in the world.

Tapioca or cassava cake is a very common household cake of any races (be in Chinese, Malay, Indian or other races) in Singapore and Malaysia. However, in the Peranakan cooking, Kueh Bengka Ubi is one the most famous items in its cuisines.

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There are generally two methods of making cassava cake, by steaming or baking. Chinese preferred to have its cassava cake steamed, as soft as possible and served with shredded coconut (at times this is needed as the cake are so soft and smooth that it is shapeless). On the other hand, the Nonya preferred to bake the cake using charcoal stoves or ovens. Usually, the baked cassava cake have a slightly burnt crusty top and the body is yellowish in colour and texture is rather “elastic”. It is very aromatic with a mixture of fragrances from pandanus leaves, coconut milks and eggs.

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CHEESEY CASSAVA CAKE

This recipe is my own without making reference to any recipes in the internet. As usual, I have prepared based on what I think is workable, memories on the cake that I have tasted before and one or two attempts a few months back.

This cake is different in its texture and its taste. Besides the normal fragrance of the traditional cassava cake, the  cake have a rich and cheesy fragrance. In addition, as you can infer from the pictures above, the texture is moist but not soggy or sticky. In fact, you can cut it into any shape that you want.

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The incorporation of cream cheese had made the cassava cake smoother and creamier. It helps to heighten the flavour of the eggs, coconut milk, butter and the cassava original flavour.

I have used small sago balls to enhance the texture. Grated cassava, under high heat can turn very sticky and subsequently become very chewy. The additions of sago balls somehow will help to sooth the texture making it even smoother.

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WHAT IS REQUIRED

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  • 100 g of sago balls – soaked in water (Volume of water should be about 2 times of the sago ball and note that the balls will expand)
  • 150 g of butter
  • 200 g of cream cheese
  • 250 g of granulated sugar

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  • 4 eggs
  • 200 ml of thick coconut milks
  • 1 kg of finely grated tapioca or cassava. You can buy in the market and grate it yourself. If you want to grate it yourself, you will have to use the food processor to chop it as finely as possible, and then you can proceed to use  a blender (instead of an cake mixer) to perform the following steps. You will need to put in your chopped cassavas, eggs, coconut milks and blend it to as smooth as possible).
  • Red and green (pandanus) colouring (optional) – I have resorted to the use of red and green colouring this illustration as I find that the traditional cake are rather dull in colour and I want my cake to look more colourful and appetizing.

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STEPS OF PREPARATION

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  • Pre-heat your oven to 180 degree Celsius.
  • Get ready a 8 inch x 8 inch baking tin. Slightly grease the tin with either butter or cooking oil. Dust some wheat flour if necessary.
  • In the mixing bowl, beat your butter, cream cheese and sugar using medium speed until evenly mixed. Note that the purpose of this step is not to let you have a fluffy cake like other cake recipes. The beating here is mainly a mixing step, a step to ensure that the butter and cream cheese are evenly mixed.

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  • Once well mixed, add in your eggs one at a time and followed by the coconut milk. You should only use low speed for this simple mixing purpose. Scrap out the bottom and sides of the mixing bowl to ensure that there are not cheeses sticking to the bowl.
  • At this stage, you will notice that the mixture become more and more watery which is normal and hence SPEED SHOULD BE LOW as long as mixing can be performed.

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  • Add in the grated cassava and soaked sago balls. “Beat” at the lowest speed possible. You will see that after 1-2 minutes of slow mixing, the liquid start to disappear as it was further absorbed by the sago balls.
  • Separate into approximately 4 equal portions. One portion with red colouring, one portion with green colouring and the other two portions maintain the original colour.

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  • Pour the uncoloured portion of the batter to the tin, followed by green and red portion. It is entirely up to readers as to what design you want your cake to cook like. For me , I have opted to have some simple big stripes design. As the batter is not very watery, it is rather easy for you to design your pattern.
  • Baked using 190 degree Celsius for about 30-45 minutes or until set. Until set means when you push the baking tin, the centre of the cake does not “vibrate”. Another test is that you insert a skewer in the centre of the cake, the skewer come out clean. However, as this is a cassava cake, cassava when hot can be slightly slimy and as long as you taste it is not raw, the cake is consider as cooked.
  • Leave the cake in the tin for about 10 minutes before turning out onto a wire rack to cool completely.
  • Cutting of cake is  best done 3-4 hours after baking to ensure that centre of the cake is completely cool. As long as when you cut the cake, there are some cake stick to the knife, your cake is considered as not cool completely.

  • Serving suggestions – you can serve with shredded coconut with white sugar and hot tea or coffee.
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CONCLUSIONS

  • This is a modified recipe by incorporating cream cheese and sago balls to the traditional cassava cake. The main aim is to smoothen the cake texture and make the cake creamier along with the fragrance of eggs, coconut milk and cassava.
  • Resulting from the modification, this will be totally different from the traditional cassava cake that you may have tried. It is soft, slightly springy and with cheesy coconut fragrance.  The shredded sugar coconut with heighten the palate and reach another higher dimensions.
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  • It is easy to cut into your desired sizes and looks presentable in tea party as a snack items.
  • If you think that you are a professional Nonya cake baker, you should try and tell me what is your opinion. If you are new to pastry making, this is one item that will not ruin your confidence.

Hope you LIKE it and have a nice day. Cheers

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What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

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On 13 July, 2013. – Tomato noodles

Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).

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The main difference between the two is the gravy and type of noodles.

Sarawak Tomato Noodles Cantonese Seafood Yimin
Type of noodles Fresh fine egg noodles fried in oil usually just before serving Ready made fried egg noodles in a round shape. Noodles are coarser
Gravy Tomato puree or tomato sauce with no egg added Clear gravy with beaten eggs added

Since I have nothing much to comment on what I cooked today, I have decided to have my cooking illustration in this post.

Authentic Sarawak Tomato noodles

In Kuching, Sarawak, Malaysia, the tomato noodles are a type of egg noodles, deep fried and soaked in a gravy made from tomato puree and sauce. The gravy is clear and orange in color.

pic courtesy : http://mile.mmu.edu.my

In Kuala Lumpur, Selangor, West Malaysia, there is another type of Cantonese noodles, called Cantonese Yi Min, a ready made deep fried noodles and soaked in a clear whitish egg gravy and cooked with seafood and meat.

pic courtesy: http://wongpenny.files.wordpress.com

The uncooked Cantonese Yimin is like the picture below and I bought it in a Singapore provision shop that sells other types of Chinese dried goods.

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WHAT IS NEEDED?

Most if not all ingredients except the noodles (Yin Min) are substitutable to your liking. Measurements is for reference and for cooking a meal of 2 adults and 2 kids.

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  • 250 grams of shrimps or/and cuttlefish
  • 250 grams of sliced pork/chicken
  • 250 grams of fish cakes cut into slices
  • 200 grams of fresh leafy vegetable such as choy sim

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  • 1 8 inches diameter fried egg noodles (Yimin) usually available in Chinatown especially Cantonese provision shops
  • 100 g of tomato ketchup;
  • 4 eggs – crack and slightly beaten
  • 50  g of corn starch/potato starch
  • 2 tablespoons of white vinegar
  • Seasonings such as salt, flavour enhancers
  • 5 cloves of garlics and shallots – chopped into small pieces
  • Pinches of salt and 1 tablespoon of sugar.

STEPS OF PREPARATION

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  • In a big and dip plate, placed your noodles in the centre.
  • In a small mixing bowl, place tomato paste/puree and corn starch, add half cup of water, stir until well mix and set aside for later use. Your tomato starch solution should be orange creamy in colour. You can also add the seasonings of your choice at this point of time).

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  • In a hot frying pan, put 3 tablespoon of oil, fried the chopped garlics and shallots until golden brown or until aromatic.
  • Add the sliced meat (pork of chicken) and fried for about 1 minutes;
  • Add the sliced fish cake, cuttlefish (if any), chopped vegetable and fried for another 1 minutes;
  • Add 1.5 cups of hot water to the pan and bring to boil under high heat.

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  • Add in tomato starch solution and bring to boil.
  • Add in the prawns, beaten eggs. Pour your beaten eggs slowly into the boiling tomato gravy, use a chopstick of fork to slightly make a circular motion in the gravy such that the egg will be broken into tiny pieces in the gravy.
  • Add in vinegar, sugar, salt and any other seasonings that you like (e.g fish sauce, light soya sauce, mushrooms concentrate, pepper etc.) and bring to boil.
  • Once boiled, slowly scoop out your gravy and pour on top of the noodles. The noodles will gradually soften. You can prepare your gravy first and pour on the noodles only when you want to have your meals.

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  • Let it soak for about 5 minutes before putting it in separate plates for individual servings. This will help the noodles absorbed the gravy making the noodles tastier.
  • Serve hot in individual plate.

 

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CONCLUSION

  • This is the first time I published a cooking illustration in “What I cooked today series”. Cooking illustration that are less complicated will be published in this blog’s sister Facebook Page – Guaishushu’s Page. Please refer to this page for simple cooking illustration for daily meals.
  • This noodle is neither the famous Sarawak tomato noodles nor the famous Cantonese Yimin noodles. It is a fusion of the two. I have used the Cantonese Yimin noodles and soaked in tomato egg sauce. The end product is better than I expected. As the Cantonese Yimin noodles are coarser, they are able to absorb more gravy making the noodles tastier. The texture of the noodles are better and will not break too easily as compared to the Sarawak tomato noodles.
  • As for non-Asian readers, shall I call this Asian Style spaghettis? You will like it as the noodles are soft and smooth with tomato fragrance.

Hope you LIKE the post and let me know after you try out the dish.

Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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