I was not able to make it for last month’s edition of Delicious Vietnam. My site was down most of that fateful Sunday with server issues. It was hard and frustrating trying get onto those ‘tech support’ via live chat. It was a feeling of hopelessness. I have since changed my host and extremely happy and satisfied with it. So far it has been smooth sailing. I DO NOT recommend anyone to sign up with Fatcow!
Cassava is a type of root tuberous root. It has a rough and brown outer skin with pearl white flesh inside. I have never cooked with it before. What else can you cook or make it with?
I am not sure if the cassava that I had was very fresh. It was super hard work to grate 500g and then squeezing the liquid out. By the time I am done with the preparing, I was a little over it and the workbench was a disaster.
Recipe adapted from Luke Nguyen, The Songs of Sapa
- 500g of grated and squeezed cassava
- 1 vanilla bean, halved lengthways and seeds scraped
- 125ml of coconut milk
- 40g of butter
- 125g of palm sugar
- 41/2 tbsp of condensed milk
- 3 eggs
- Preheat the oven to 190C. It is recommended to use a 22cm round cake tin. Grease it well with butter
- If using fresh cassava, remove skin and grate. If frozen, the skin would have been removed. Just grate finely. Squeeze the juice out of the grated cassava. Discard the juice
- Beat the eggs in a bowl with sugar, then add the butter, vanilla seeds, condensed milk and coconut milk. Mix well and then add the cassava and combine well
- Pour the batter into the greased tin and bake for 35-40mins or until cake is firm and golden. Use a skewer, stick it in the middle and make sure that it comes out clean. I will recommend to check after 35mins. Mine was ready after 35 so will vary with ovens
- Allow it to cool first before slicing and eating. Serve it alone or be naughty and drizzle condensed milk over it
Please note: If you cannot find fresh cassava, use frozen ones found in the fridge of asian grocer. Try Minh Phat in Richmond or Victoria Market. And you will definitely find them fresh in Footscray Market. If you see them anyway else, please let me know and I can add to the list.
By the way, I was stubborn and didn’t wait for the cake to cool. So my first attempt of a photo of the cake was a tablespoon of it. Actually, I was just GREEDY! I had to try it before it cooled down.
Then of course, Mister came to the rescue again and worked his magic to get the cake out for me. Nice, clean slices of flourless cassava cake.
We loved it so much that we ate it all in 2 days. I added slightly more condensed milk and a whole vanilla in this recipe. At least this attempt at baking did turn out quite well. Hooray!
Thanks to Anne and Mike of Budda Bellies who are the hosts for this month’s Delicious Vietnam 3.
Any ideas what I should be making or focusing on for the next few Delicious Vietnam editions?