Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. There are two names for cassava in Indonesian, singkong and ubi kayu. According to wikipedia, it is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates.
There are many different recipes of this cassava cake. This snack is popular among most SE Asian nations. If you are a reader or follower of SE Asian food bloggers, you will notice that the Filipino has this classic dish as well as Indonesian and Malaysian. I recalled back when I was reading mbak Wien’s blog, she said “this cake is a recipe of my mother’s mainstay.” Yet, I don’t follow her recipe as I brought this cake to my laws for the Thanksgivng dinner, so I wanted to have a richer taste by adding more condensed milk, cheese and reducing the sugar. Some people also like adding coconut meat/flesh in the cake.
There are ample fresh cassava roots for purchase at Asian stores and Superstore, but I was too lazy to peel and grate so I just bought frozen grated cassava.
Kue Singkong Keju
– Cassava Cheese Cake –
2 packs grated cassava
400 mL coconut milk (use thin coconut milk for lighter taste)
1/2 can condensed milk
2 free run eggs
1/4 cup butter, melted
1/2 cup grated cheese (I used white cheddar cheese)
1/2 tsp vanilla
1/2 – 3/4 cup sugar (depend on how sweet do you want)
1. Preheat oven at 350 F
2. Combine the grated cassava, butter, condensed milk, vanilla, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
3. Add the coconut milk and stir well to combine.
4. Grease the baking dish then pour the batter mixture.
5. Place the baking dish in the oven and bake for 45 minutes to 1 hour.
6. Take the baking dish out. Brush melted butter on top of the cake. Sprinkle grated cheese and drizzle condensed milk over.
7. Broil the cassava cake until colour turns light brown.