Yesterday, was a quite day for me and I do not had to at the train station and also I got to chat with my neighbors. They are very happy to try my cooking. So, now I have some friends to share with my new recipes. This is another of my recipe for making Kuih Bengka without eggs. This is a vegan dessert and I hope all my vegan friends should bake this cake. It is very easy and required minimum time at the kitchen. Give this a try…let me know what do you think.
1 pound store-bought frozen grated cassava/tapioca, thaw and drained
½ pound store-bought frozen grated coconut, thaw
½ can “Choice” Brand coconut milk and add water to make ½ liter a total
1¾ cups raw sugar
2 tablespoons All Purpose flour
Heat the oven to 325 degrees F.
Meanwhile, prepare a 8x8x3” square baking pan and lined with parchment paper or banana leaves and set aside.
In a medium mixing bowl with grated coconut, grated cassava and flour and mix the ingredients well.
Place the raw sugar and coconut milk in a saucepan and heat over low heat. Stir constantly until the sugar is dissolved but do not bring to a boil. Gently pour the coconut mixture into the cassava mixture and stir to combine with a balloon whisk.
Pour the cassava mixture into the prepared baking pan and transfer to the preheated oven and bake for about 45-60 minutes or until use a toothpick and insert into the center of the cake and if it comes out clean; it is cooked.
Remove from the oven and let it cools on the pan. To serve, cut the cold cassava cake into slices.