This is another Wendyywy’s kuih recipe that I baked for this month. I like about this kuih because of it chewy but still in soft texture. It may look like that very easy to make while you just combine everything in it then bake, however, when having to grate the cassava finely and squeezing the juice out, it may take a little effort for doing that :(
Source : Wendyywy @ Table of Two or more
Ingredients:900 gr grated White cassava /Tapioca/ Ubi kayu **
200 ml Thick coconut milk
250 ml Water40 gr Butter
200 gr Sugar
200 gr Sugar
Few pandan leaves
Few drops of yellow colouring- Boil water, pandan leaves and sugar, melt in butter, leave it aside.
- Combine coconut milk with eggs.
- Combine grated cassava and starch water**, pour in the boiling sugar water, it should thicken slightly.
- Pour coconut egg mixture, add in yellow colouring, stir until well incorporated.
- Pour batter into a 8 inch round baking pan. Bake in a preheated oven at 170/180C for 1 hour ( I bake 1 hour 25 mins) or until golden brown.
** Bought around 1.2 kg white cassava, peel and grate it. Since it could be slightly bitter, squeeze out the juice with cloth into a cup and let the juice sit until can see the starch settles on the bottom. Measure the cassava water layer and replace it with clean water (you may omit this step if you buy yellow cassava).
I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker.