Cassava Kueh
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
directions
- Put finely grated cassava into a muslin bag, squeeze out juice under running tap. [I didn't have a muslin bag so put the cassava in a colander and squeezed it under running water.].
- Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl. [I couldn't find pandan juice, so used pandan essence. I couldn't find sago flour so used tapioca flour.].
- Stir in the cassava till well mixed. Divide mixture into 3 portions.
- Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture. [The first time I made this I couldn't find banana leaves, so used corn husks that had been soaked in water until pliable.].
- Steam on high heat for 40 - 50 minutes.
- Cut the cake into slices when cool and serve with freshly grated coconut.
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RECIPE SUBMITTED BY
Elisa72
Vallejo, California
I'm a lifetime Californian. Recently remarried to the most wonderful man! I have three teenagers from my first marriage and a teenage stepdaughter. I love gardening but have a knack for killing houseplants. We have a playful Scottie and a bipolar (!) Jack Russell; we recently said goodbye to our very old and very loved kitty.</p>