Cassava Cake, known as Num Bak Ben, is a dessert and snack made from grated cassava, grated coconut, coconut milk, and condensed milk. With the addition of pandan juice, the cake is very tasty, and the sweetness and creaminess of the flavour are in perfect ratio.
Ingredients:
- Cassava
- Grated Coconut
- Coconut Milk
- Condensed Milk
- Sugar
- Salt
- Egg
- Pandan Juice
STEPS:
Cut two pandan leaves into smaller pieces which help to blend faster. Then add two tablespoons of water and blend until smooth. Extract the juice and set aside.
For easy peeling, cut the cassava into shorter lengths. Before grating the cassava, wash it thoroughly with water and pat it dry. Use a cheese grater to grate the peeled cassava, then transfer it into a large mixing bowl. Mix the grated cassava, shredded coconut, coconut milk, condensed milk, two large eggs, pandan juice, sugar, and salt. Stir to combine all the ingredients.
Apply coconut oil or cooking oil to grease the cake pan to avoid stickiness using a pastry brush. Place a sheet of parchment paper on the bottom of the cake pan, so it will easily slide out. Then pour the cassava mixture into the cake pan and evenly spread it. Put it in the heated oven and bake for about 40 – 50 minutes.
Apply egg yolk with a brush on the top of the cassava cake (you may skip this step and serve when it is warm). After applying egg yolk, place it back in the oven and bake for another 5 minutes until it’s ready.
Let the cake cool down before removing it from the pan because doing it while it is still hot is difficult. Cut it into little pieces after removing it from the pan and serve. It has a creamy, but not overly sweet, flavour. It tastes delicious!
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