Ingredients:
400 grm grated tapioca/cassava (or 1 bag)
65 grm sugar (about 1/2 cup)
2 tbsp tapioca starch
125 ml water
1 pinch of salt
1/2 tsp vanilla (powder is better)
1/2 bag of grated coconut
1/2 tsp pandan paste (optional)
1. Steam grated coconut for 10 minutes and set aside to cool.
2. In a bowl, add in grated tapioca, sugar, tapioca starch, pinch of salt, and water. Mix well.
3. Divide the ingredient mixture into 2 and then add food coloring to each. Optional (for green, use pandan flavor. For purple, use red and blue food coloring.)
4. Grease the pans with some cooking oil. Pour in the mixture into the pans and steam for 25 minutes.
5. Let the cake cool a little before cutting. Cut the cake into strips and roll them in the grated coconut one by one.
6. Cover leftover and put it in the refrigerator. Just microwave when you want to eat again the next day.
(Note: You can serve with ground peanut + sugar mixture. Also, if you want the cake to be harder and chewier then use less water.)
5 comments:
Hey Ch3rri- blossoms,
I haven't seen any fresh casava or tapioca being sold in Australia, except the frozen ones. Will the recipe work for me and how would I go about doing it if I was to use the frozen stuff?
thanks
Hi Bea,
The cassava is also called yuca. The frozen one works the same. Because the frozen have more water in it, you can use lesser amount of water. If you want it to be a little firmer then definitely cut the water. You can cut the recipe in half if you don't have that much cassava. And you don't have to make all three color either. Happy cooking! :)
Hi Ch3rri Blossoms - I've been looking for this recipe for a long time. Thank you for sharing.
Where can you find shredded cassava in the states? Could you make your own? Thanks.
You can find frozen grated cassava at the Vietnamese or Chinese supermarket. It should be at the frozen section.
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