Fermented Cassava Cake
Fermented Cassava Cake
Do you know Cassava?
Cassava is a plant from tropical and subtropical climates. It needs about 6-8 months to harvest. There are so many types of food and snacks made from cassava. The popular one is cassava chips.
In Asia, especially Indonesia one of the largest cassava producing countries has many types cassava process. One of them is fermented Cassava. Fermented Cassava is Cassava which produced through controlled microbial growth, and the conversion of cassava components through enzymatic action. The number of crops teaches people to take the initiative to cultivate them.
Now I will share you the most popular fermented cassava processed products. Sweet, soft, delicious, and very fragrant cake.
Ingredients
- 180 gr Fermented Cassava (soften)
- 175 gr Unsalted Butter (Melt)
- 175 gr All Purpose Flour
- 30 gr Cornstarch
- 30 ml Coconut Milk
- A pinch of Salt
- 25 gr Milk Powder
- 250 gr Egg
- 175 gr Sugar
- Cheddar Cheese for topping (you can also use dry fruit, almond or chocolate chips as you like)
Instruction
- First preheat the oven 160 – 170 degrees Celsius (This time I try to use a rice cooker)
- Coat the pan with oil/butter and sprinkle some flour or you can use baking paper
- Mix the cassava with coconut milk, melted butter and flour keep aside
- Mix egg and sugar about 7 minutes
- Mix the cassava with egg gradually
- Pour to pan 20cm add cheese as topping (I use almond and chocolate chips too)
- Bake the cake about 45-50 minutes
- Your cake ready to serve. Enjoy…
For more info for Cassava Fermented, I will share you next time in the next article. Your good response are welcome. Thank you.
