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.
Cool and then slice into pieces.
Oh well the guy said they were 'finished' as was the grated frozen Cassava; had had frozen Cassava in balls but I've no idea how to prepare that. No matter, the creepy guy had grated frozen Cassava and reckoned there was no such thing as Cassava flour :-\, wanted me to take Tapioca flour - just not sure which is what, a new field for me. Once I get the condensed milk, I'll be making it today all being well.
They are one and the same apparently. Wierd because I have Tapioca in my pantry and it is tiny balls that I understood came from the Tapioca Palm - nothing to do with Cassava.
Mum used to make Tapioca pudding - yecch. Dead cat's eyes.
Oh. Thank you Matt.
I LOVE Tapioca Pudding! Still make it.
Lissa: You may have done something wrong with the Mung Beans. Normally I steam them till soft (that way the nutrients do not leach into the water) and it's easily mash-able even with a fork, but i normally use a potato ricer/masher. The boiling method should turn them mush/soft quicker than steaming...
It is quite a thick/high slice you got there.. normally the asian desserts are about 1/2 that height.. Perhaps that's why it burned at 180degrees without being cooked though? Also less sugar means it won't caramalise as well as Joseph's..
No doubt the mung beans will have made it substantial, if you followed my posted recipe, it would not be bulky due to the lack of fibre from the mungbeans. :)
Glad you liked it..
I'll try your recipe next Matt :) Lots of cake to get through first!
The cake didn't burn and it is cooked right through - it was the boiling mung beans that almost burned.
It is thick isn't it. The only real difference was 100g extra cassava flour due to the 1kg pack. Maybe I need to use a larger, shallower tray next time. Not sure if I own one. I'll bear in mind your comment about the sugar and put in the whole lot next time. Trying to remove excess sugar from my diet though.
What kind of steamer are you using for the mung beans?
Next GV is on 21st HERE.
Yep, would love to compare cakes :) It will be a good chance for everyone to get in on the act.
Maybe some sugar sprinkled on top might caramelise into that good looking brown, what do you think?