Cassava is the equivalent of potato at where I came from, it could be used in many different dishes, this sweet tasty cake is one of them. There are many ways to prepare this delicious cake, it is normally prepared as a steam dish as oven is not a very common cookware in SEA, it could also be wrapped in fresh Banana leaves and steam it.
I personally like to prepare mine in the oven as it gives a beautiful crunchy looks to it.
2 lbs Shredded Cassava /Tapioca
200gm palm sugar
1/2 cup thick coconut milk
3/4 Cup of water
2 medium eggs
2 tsps butter
1/4 tsp Salt
2-3 drops screwpine leave extract (optional)
1 tbsp all purpose flour
1.5 tbsp corn starch/tapioca flour
1.Defrost shredded cassava and coconut milk by leaving it at the fridge overnight.
2.The next day in a small sauce pan, pour in 3/4 cup of water, with 200gms palm sugar, heat up enough to melt the palm sugar, leave the sugary water aside to cold.
3. In a large mixing bowl, mix together shredded cassava, coconut milk, all purpose flour, tapioca flour, salt, screwpine extract, eggs, and the cold palm sugar water. DO NOT ADD THE BUTTER YET!
4. Preheat oven to 360 F （175 C). Bake it at medium level for 1 hour.
5. After 1 hour, take the cake out and brush butter on the surface, change the oven to Broil，and broil the cake for about 6-10 minutes or until the surface turn golden color.
6. let it cold down a little before cutting into pieces and serve.