HERE'S the link for the original site.
I've eaten Cassava steamed with sugar and coconut milk, wrapped in banana leaf, and it was totally delicious. I tried a small piece of this cassava cake at Joseph's and Joanne's and it was also totally delicious and of course gluten free for this Coeliac.
For me, the problem is lack of experience preparing the home grown Cassava when I have a crop. The last crop went rotten (in a week!) while I was trying to figure out how to use it. It's useful to know that pre-prepared dried Cassava flour can be purchased from the specialty shops.
Vietnamese Coconut Cassava Cake
- ~ 900g grated cassava (two bags of frozen grated cassava from Asian supermarket)
- 150g dried yellow mung beans
- 170g butter, melted
- 2 eggs
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup of coconut milk + 1 cup coconut milk
- ½ cup sweetened condensed milk
- 1 cup dessicated coconut
Note: Fresh cassava requires much preparation (you have to peel then soak to remove some of the bitterness, grate, soak again, settle the starch, combine starch with grated cassava etc.) so I opted to use frozen grated cassava that I bought from my Asian supermarket.
Preheat oven to 180C. Line a 20cm square baking tin with foil and grease with melted butter.
Thaw the frozen cassava. I left it in the fridge overnight and then put it in a strainer to drain away the extra liquid.
Prep mung beans - In a bowl, wash mung beans thoroughly and soak for at least 3-4 hours before cooking. Drain and place mung beans in a saucepan, cover with water and bring to boil, then lower heat and cook mung beans for 15-20 minutes until the mung beans are soft and tender. Drain well and then place the cooked mung beans in a blender and pulse a few times, then add in ¼ cup of coconut milk and process to a fine puree.
Cooked mung beans
Pureed mung beans with coconut milk
In a large bowl, whisk the caster sugar and eggs together, then add in vanilla extract, salt, melted butter, 1 cup of coconut milk, condensed milk, cassava, dessicated coconut and pureed mung beans. Mix together well so that everything is fully incorporated.
Pour the mixture into the baking tin and bake for 1 hour until the top is a crisp golden brown.
Cool and then slice into pieces.