Flourless Cassava Cake

Bánh Khoai Mì

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SUZE AND I PUT OUR DIRTY CLOTHES IN FOR A WASH AT A SMALL SHOP THAT SOLD EVERYTHING: BEER, CIGARETTES, HATS, MODEL BOATS AND CAKES. WE CAME BACK A FEW HOURS LATER TO PICK THEM UP BUT ENDED UP IN THE WRONG SHOP. ALL THE SHOPS LOOKED THE SAME AND THEY ALL SOLD THE SAME GOODS, THIS CASSAVA CAKE INCLUDED. IT WAS WORTH BEING LOST JUST SO I COULD HAVE ANOTHER SLICE.

Ingredients

  • 500 g (1 lb 2 oz) cassava, thawed if using frozen
  • 3 eggs
  • 120 g ( oz) palm sugar (jaggery), crushed or grated
  • 40 g ( oz) butter, melted and cooled
  • ½ vanilla bean, halved lengthways and seeds scraped
  • 2 tablespoons sweetened condensed milk
  • 125 ml (4 fl oz/½ cup) coconut milk
  • 250 ml (9 fl oz/1 cup) sweet coconut milk

Method

Preheat the oven to 190°C (375°F/Gas 5). Grease a 22 cm ( inch) round cake tin with butter.

If using fresh cassava, remove the thick skin, then finely grate the flesh. If using frozen cassava the skin has already been removed, so finely grate it into a bowl. Squeeze the cassava with your hands to extract the juice, and discard the juice.

Beat the eggs in a bowl with the sugar, then add the butter, vanilla seeds, condensed milk and coconut milk. Mix well, then add the grated cassava and mix again. Pour the batter in the greased tin and bake for 40 minutes, or until the cake is firm and golden and a skewer inserted into the centre of the cake comes out clean. Cool, then cut into slices or squares and top with sweet coconut milk.

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