I like cassava, whether it’s plain and dipped in coconut cream/sugar or steamed cassava cake, or in this case, baked. In Malaysia, there are yellow flesh cassava which tastes more fragrant. However, the only fresh cassavas in the Asian grocery stores are always white flesh and coated with a thick coat of wax on the skin. Not sure if it’s true but I read somewhere on the internet that white cassava sometimes taste slightly bitter than the yellow ones.
Anyhow, back to my bake cassava cake– this cake is pretty easy to make. I strongly suggest grating a fresh cassava instead of those pre-grated frozen ones. It requires more work but you can really taste the cassava flavor if you use fresh ones. I love the crust of the cake and the buttery aroma.
Baked Cassava Cake ‘Bingka Ubi’ 木薯糕 Recipe– adapted from Table for 2… or More (makes 1 loaf pan)
1 lb fresh cassava
1/2 cup sugar
4 tbsp butter
80 ml (about half of a small can) coconut milk
- Preheat oven to 375°F. Grease a loaf pan with cooking spray.
- Peel off cassava skin (including the whitish inner skin). Grate cassava into a bowl and discard the inner fiberish core. Add a little and water and squish it with you finger. Squeeze out excess juice.
- Boil water and sugar in a small sauce pan until sugar dissolve, melt in butter. Pour butter mixture into grated cassava, mix well.
- Beat egg into coconut milk to blend well. Then pour coconut milk mixture into cassava mixture, stir to combine.
- Pour the mixture into a loaf pan. Bake at preheated oven for about 1 hour, until toothpick test comes out clean and the top is golden brown.