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.
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.
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.
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.
WHAT IS REQUIRED
STEPS OF PREPARATION
CONCLUSIONS
Hope you LIKE it and have a nice day. Cheers
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