Sunday, June 7, 2009

Cassava Cake木薯糕 Kuih Ubi Kayu

Ingredients :

A1 fresh cassava 1kg ( ≈ 3pc ), grated
A2 fresh coconut 200g ( 1/4 pc ), grated
A3 sugar 白糖5 tbsp
A4 corn flour 薯粉4 tsp
A5 pandan flavoring
A6 margarine 植物油 for frying

1. grate the cassava with a grater.

This is a very tedious job. Dangerous at times. It will spoil the mood if one carelessly grated own hand

I prefer the modern way using a food processor instead. Only need to cut the cassava into small pieces before putting into the food processor. A push of the button will do. May need to add a little bit of water to smoothen the grinding though.

2. Add in the grated coconut, corn flour, sugar and a pandan flavouring

Fresh grated coconut is not easily available in big cities, therefore can replace with coconut milk. packed coconut milk can be readily available in almost all supermarkets and hypermarkets, whether in liquid or powder form.

Sugar is optional as freshly harvested cassava is sweet by itself.
Corn flour too is just another ingredient can be omitted. However adding some will help make the cake more sticky and voluminous.

3. Steam the dough in steamer for around 15 – 20 minutes

The cake can be kept in refrigerator for days. Can be heated over frying pan.
To heat over frying pan, put some margerine in the pan over small flame. Wait till the margerine melted and spread it over the pan. After frying , its a bit yellowish, crispy outside, with a nice fragrant. The taste is as good, if not better.

I like to have it with a nice spread of kaya. Yum yum !


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