← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 kg fresh cassava (tapioca), peeled, cored and finely grated (or thawed frozen grated cassava)
• 400 ml thick coconut milk
• 100 ml Water
• 250 g Sugar
• 2 Eggs
• 30 g Butter, melted, plus extra for greasing
• ½ tsp Salt
• 4 pandan leaves, cut into short pieces

Method

1. Heat the oven to 180°C (350°F). Grease a 20 cm square tin and line the base with baking paper.
2. Blend the pandan pieces with the water, then strain, pressing hard, to get a fragrant green juice.
3. Whisk the eggs, sugar and salt until the sugar has mostly dissolved, then whisk in the coconut milk, pandan juice and melted butter.
4. Stir in the grated cassava until the batter is evenly mixed. Pour into the tin and level the top.
5. Bake for 60–70 min, until the top is deep golden brown with dark patches and a skewer comes out clean. For a darker crust, grill the top for 2–3 min at the end, watching closely.
6. Cool completely in the tin, at least 2 hours, so it sets firmly before cutting into squares with an oiled knife.

Tips

• Never eat cassava raw: the fresh root contains natural toxins that grating and thorough baking deal with. Peel off all the brown skin and pink layer and remove the woody core.
• Frozen grated cassava from Asian shops saves a lot of work. Contains egg and dairy; use coconut oil for dairy-free.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen MyKitchen101en Nyonya Cooking