Serves 1
Directions
- 1Peel the cassava.
- 2Wash the cassava, then grate it.
- 3Squeeze the grated cassava to remove the bitter water, only using the cassava pulp.
- 4Grate the coconut.
- 5In a bowl, combine cassava pulp, grated coconut, granulated sugar, palm sugar, salt, vanilla powder, tapioca flour, and coconut milk.
- 6Add cassava starch that was already settled.
- 7Mix well.
- 8Pour the mixture into molds.
- 9Steam until cooked.
- 10Combine rice flour, cornstarch, tapioca flour, granulated sugar, salt, vanilla powder, thick coconut milk, and water in another bowl to prepare the white layer.
- 11Mix well.
- 12Strain to make it smooth.
- 13Pour over the steamed cassava cake.
- 14Steam again for about 10 minutes.
Ingredients
- 1.3 kg Singkong
- 350 gr Kelapa Parut
- 500 ml Santan Sedang
- 120 gr Tapioka
- 300 gr Gula Aren
- 175 gr Gula Pasir
- 0.5 sct Vanilli Bubuk
- 5 gr Garam
- 100 gr Tepung Beras
- 30 gr Tepung Maizena
- 20 gr Tapioka
- 0.33 sct Vanilli Bubuk
- 35 gr Gula Pasir
- 5 gr Garam
- 350 ml Santan Kental
- 400 ml Air
Tips
- The cassava has to be soft.
- The grated cassava has to be squeezed to remove the bitter water.
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