This time I tried the recipe from NCC, and it tasted good!! It is really a sweet cake! So, if you dislike too sweet thing, you can reduce the sugar. Because the cassava itself is sweet already.
Let's try folks......;)
5 pieces of eggs
3 pieces of egg yolks
200 gr sugar
1 tbsp cake emulsifier (Belzy - I skipped it)
200 gr all-purpose flour
300 gr tape singkong, mashed
200 ml thick coconut milk
1 tsp salt
- Prepare and grease pan with butter. Set aside
- Combine tape singkong with 1/3 coconut milk. Set aside
- Mix whole eggs, sugar, salt and cake emulsifier until thick with mixer. Mix in flour one at a time together with remaining coconut milk, mixed well. Add in tape singkong, mixed well
- Pouring the batter into baking pan. Bake it in preheated 180`C (350`F) oven for 30 minutes or until the inserted toothpick come out clean and the cake is brown. Cooling down before cut it. Its good for your tea time :).