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Saturday, October 30, 2010

Cassava Pancakes

Another cassava post from me. Haha!!

This is a another simple tea time treat, using similiar ingredients with the cassava parcels, except that the coconut content is higher here.

I did not create this pancake out of nothing. It is actually a popular fare among the local Chinese, and it's called 煎木薯糕. I just recreated it with my own proportion of ingredients. This is one of my all time favourites :)

Cassava Pancakes
Source: Wendyywy

1 cup packed grated cassava
1/2 cup packed freshly grated coconut
1/3 cup sugar, more or less
Cooking oil for pan frying

1. Combine cassava and coconut.
2. Mix in sugar, do not add full amount, but taste as you go. Remember to spit out the raw cassava after tasting.
3. Heat a pan and put some cooking oil. (Non stick pans will not require a lot of oil to fry this)
4. Put in 1 heaped teaspoon of the mixture and using an oiled spatula, press it down to form a 1 cm thick pancake. Fry until both sides are golden and drain on absorbent paper.


  1. favourite..will try this..thanks for sharing

  2. Can't find fresh 木薯 here...:-(( I really like those delicious cuties.

  3. Thanks for your cassava sharing!! :) Looks great and hehe, not so oily too, it seems! :)

  4. really like cassava a lot :) Me too , but can't eat a lot. Your cassava pancake looks delicious. It is hard to get the yellow type though :) Looking at yours make me hungry now :p

  5. Oh goodie! Think i will give this a try! I love cassava too!

  6. Jes's Deli,
    I hope you like this

    Oh.. what about frozen ones?

    ERrr.... the Chinese refer this as the fried bingka ubi, rather than of the lepat.

    How oily it is depends on how you fry it.
    I used less than 3 tbsp of oil to fry this portion

    Haha, it so happens that I like to do things in smaller portions, so when I buy a kg of cassava, I do a few things with it, rather than one big plate of one thing. It's hard to get yellow ones, so, when I do get hold of some, I make a few stuff. My blog's history doesn't have a lot of cassava, only 1 in 3 years before this cassava medley. ehehehe.

    Do try this, it's simple and nice

  7. sometime i wish such kueh has no coconut!

  8. Wendy, seems like you are having fun with tapioca!
    I'm just afraid of making tapioca stuff. My hub and I love such kuih. And when we eat, it's not only one piece!

  9. I forgot all about this kueh until I saw it here. I just love the fragrant smell of this pan fried kueh.

  10. Hi Wendyywy,

    Recipe Looks great! I've only got frozen tapicoa and shredded packet coconut at home. Will the recipe still work with these ingredients?


  11. I bought packet frozen cassava from Chinatown in Sydney, Australia - I live about 3 hours away (have to catch the train whenever we go to Chinatown b/c my Mum refuses to drive in Sydney, with all the traffic congestion, even though it would only take like 2 hours). I have seen "fresh" cassava in some of the shops, but it is usually old/turning mouldy, so I have to make-do with the frozen stuff.

    Thanks for the reply,

  12. Edith,
    The coconut in here just accentuates the flavour, won't be overpowering

    Why are you afraid of tapioca?
    Just buy 1 kg, and make a few things out of it, and you won't feel sick eating it.

    I think a lot of people have forgotten about this old fashioned kuih, then you make some soon, so that you can have fragrant pancakes at home.

    I think frozen ones will work just fine. The blogger who commented before you uses frozen cassava all the time. Packet coconut, as in, sweetened coconut? You can try, but it may not taste the same as fresh ones. I think there are frozen freshly grated coconuts there as well.
    Fresh cassava looks old and wrinkly, but after you peel off the bark(not skin), it is fine as cassava can last a long time after being harvested. If the ends are chopped off, the may look mouldy and grey, but try to look carefully, it might just be dirt.

  13. agapejen,
    Since you stay in Singapore and I stay in Malaysia, the places where we shop will be different. I buy fresh cassava from the farmer's market and grate my own.

  14. Would you believe it if I say that I've never cooked with cassava before! My hubby loves cassava kuih, the baked type and since it's so readily available, I just buy them. But I do remember having some deep fried cassava balls in Camerons long, long ago and they were just lovely. Sadly haven't seen them on sale when I went up there recently.

  15. Cheah,
    I'm not surprised. Malaysians tend to prefer buying kuih than making, because it is so cheap and we can't eat all the kuih we make.
    Oh, of all the times I go to Camerons, I never seem to come across Cassava balls, only sweet potato balls, or the occasional taro balls. I hope I can bump into some, since now you've told me. Thanks!!

  16. Wendy, you have reminded me how long I nvr eat this kuih liao, yours definitely looks so much better than what I bought.

  17. Hi again,

    Tried the recipe just now- it's good!. Since I was using the frozen tapioca, I let it thaw for about 15 minutes before grating it. If you leave it to thaw completely, it becomes too soft to grate well. I didn't add much sugar to it, so instead, I made a simple gula melaka syrup to go with it. My mum seems to like it, since she used to live in Malaysia.

    The only bad thing is, I used up all the rest of the frozen tapioca I have, so I'll have to wait until next holidays to get some more!


  18. Robert,
    Wow, that's an innovative way to eat this.
    I like the idea of serving this with gula melaka syrup.
    Glad you liked the basic recipe and made it into something you liked.

  19. Hi Wendy, This really reminds me of the older days when I was still young and mum used to buy these tapioca pancake from old 'ah mahs' in pasar pagi. They used to sell these together with some other kuih like the bingka beras and bingka ubi as well. Thanks for sharing Wendy. I really enjoy my time here.


  20. Weng,
    Yeah, those that you mentioned are old fashioned kuihs sold by the "aunties" at the morning market. Long time I didn't eat them too, as here, where I stay now, foodwise is really pathetic.


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