Cassava Cake

I love the slightly chewy firm texture of this cake! This cake is easy to wrap and transport on-the-go for lunches, snacks, picnics, etc.

It takes a little prep time from soaking the mung beans and grating the cassava, but other than that, it's a cinch to make! 

I find most cassava cakes, whether they're Filipino or Vietnamese in origin, are too sweet so with this caveat, I make my cakes comparatively less sweet but the sugar content can be upped a little for those with a sweeter tooth.

May also like: HAVE A CASSAVA TODAY

Makes one 10" round pan

Ingredients

• 6 tightly packed cups of finely grated cassava-  rinsed and drained of excess liquid
• 1 cup mung beans- washed over several rinses, soaked in hot water for at least 2 hours, then drained. The m.b. will have exploded to about 75% of its size after soaking!
• 1 1/2 cup coconut milk or 3/4 cup coconut cream + 1/4 cup water
• 1 cup condensed milk- Longevity brand is hands down the best
• 4 pandan leaves- tie into a knot
• 1/2 cup palm sugar or turbinado (raw brown sugar) or (last resort) light brown sugar
• 2 egg yolks
• 1 tsp vanilla extract (optional)
• vegetable oil or butter to grease pan

Directions

1.  Cook the mung beans in 3 cups boiling later for about 20-30 minutes or until they're tender enough to pass through a sieve to produce a paste. Of course, you can grind it in a food processor or blender too. Let cool.

2.  In a sauce pan over medium heat, simmer the coconut milk, sugar, and pandan leaves until all the sugar is melted for about 7-10 minutes. Turn off the fire and cover the pot to cool and let the mixture get infused with the pandan leaves' fragrance.

3.  Preheat oven to 375 degrees F. 

4.  In a very large bowl, mix the cassava, cooled mung bean paste, cooled coconut milk, condensed milk, and egg yolks together.

5.  Pour the mixture into a greased pan. 

6.  Bake in oven for 10 minutes then turn the heat down to 330-350 degrees (depending on your oven strength, altitude, etc.) and continue baking for another 20-30 minutes. Check for doneness then. Fork or knife used to test should come out clean without any pastiness or grit.

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