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.
The flavour Banana leaf imparts is just sensational! Combined with the Coconut milk, to die for. Next time I make some ordinary baked goods I'll try the Banana leaf, never thought of that ;-)
Thanks Susanne. Had a look at google maps and (at the time of the photo) one just has the word "Asian" on it's facade and the other appears to be Ghazal Indian Smorgesboard (?the only other shop I could see that would fit the bill). They're both within easy walking distance of each other.
I'll see how I go with this place at D'Bay today as working in that area.
No not always current, but they show where Cash Converters are which would make it easy to find the other stores.
I've found what I needed at the shop at 681 Deception Bay Rd, D'Bay anyway. Bought enough for making two cakes and I'm defrosting one of the grated cassava packets with the hope of making one tomorrow morning.
It turned out pretty well. I halved the sugar (not fussed on sweet stuff despite being a chocoholic), the packet of cassava flour I bought was a full kg so I threw the lot in and added a bit more runny to make up for it. Realised part way through cooking that I should adjust my fan force oven down a bit to 150 from the recommended 180.
I almost burned the yellow mung beans while boiling but they came out ok. Quite difficult to mush them properly with a stick blender - will use a bowl next time instead of the tall narrow container that came with the blender. Consequently you can see some of these still whole in the cake.
Banana leaf base no doubt added some extra flavour.
Flavour is good if a little unusual to my western palate. Texture is great. I really like these substantial cakes.
Yummm! Morning tea at your place, Lissa? :-)
Are you coming to the next GV? I'll restrain myself from eating the lot and freeze half of this and bring it on the day.
Oh yes! I'm about to make one myself. The Indian grocer didn't have the flour (guess who bought him out?) nor grated frozen; trying the creepy guy next. Got the Mung beans - it says to pre-soak. I do that with all dried beans except for the Limas, and often using a small amount of water and sort of steaming (absorption method) turns Rice and beans soft and fluffy. Interested to see how the Mung beans work.
Ooops. When I went through the guys shop I did find other bags of cassava flour down the back in a small freezer at the end of the second (?) row of shelves from the front counter. I think they might have been smaller than 1kg - I didn't check them out thoroughly. Just had a little smile as I was pretty sure he had directed me to the bigger, more expensive ones. Maybe he just didn't know these were there.
I pre-soaked the mung beans overnight.