Monday, October 25, 2010
Adapted from Mat Gebu who adapted from AlongRoz (myresipi.com)
3 large eggs
½ Tbsp vanilla extract
½ cup evaporated milk (I used so much more, cos I read wrongly, but not a bad decision :p)
140gm self raising flour (or substitute with 140gm cake flour + 1/2 Tbsp baking powder)
1 cup packed tightly, finely grated squeezed dry cassava (about 300gm, how much it weighs depends on how dry it is)
1. Preheat oven at 160/180C.
2. Cream butter and sugar until light and fluffy
3. Put in eggs, one by one, beating well after each addition.
4. Put in vanilla and beat for a while.
5. Put in half the flour and mix, then half the milk. Repeat the flour and milk sequence.
6. Fold in grated cassava.
7. Pour batter into a lined 9 inch square pan (You can use 8 inch, just that you’ll get a higher cake, I like mine shorter)
8. Level the surface and bake for 40 mins or until surface is golden and toothpick inserted comes out clean.
Something’s missing, just like when we bake with pandan, coconut is a must. Maybe same goes for this. I think I’ll either replace the evaporated milk with coconut milk or put in freshly grated coconut. And I’ll definitely reduce the butter in this. A bit too oily in my opinion. 115gm may have been enough. The sweetness is just nice, no need to adjust.