Kuih Ubi Kayu (Cassava Cake)

This is a Malaysian snack. It is easy to make and super delicious.

• 900-1kg of grated cassava (I bought the frozen ones)
• 160 gram brown sugar or palm sugar if you can find
• 200 ml of coconut milk
•  1 Tbsp of milk powder
• Pinch of salt
• 40-60g of melted butter
• 2 eggs
• 250 ml water (equal to 1 cup)

Note: If you are using fresh cassave, buy about 1.4kg cos you need to squeeze out some water.

1. In a small sauce pan, add brown/ palm sugar with water, boil till the sugar is melted.
2. Add butter to the sauce pan to melt.
3. In a separate bowl, beat 2 eggs and add to the sauce pan.
    -  Pour slowly and stir as you pour. You don't want to cook the eggs.


4. Add coconut milk to the sauce pan.

Prepare your dry ingredients (well, grated cassava isn't really dry, isn't it?):
Add grated cassava, milk powder, salt and mix it.
Pour the liquid ingredients you prepared in sauce pan to the dry ingredients.
Mix thoroughly.

* I saw in some recipe they add some unsweetened shredded coconut. It's up to you.

Bake in 360F over for 1 hour. Then lower to 350F for 15-20 mins.

How do you know when it is done? The top will look firm, especially the center. The side will be slightly brown. Brush some honey on top and boil it for 1-2 mins until the top turns golden brown. You can skip this step if you like.

Wala! Here is your cassava cake. Let it sit for 2 hours before you cut so that it will be firm and nice.
If overnight, I normally heat it up in microwave for 10 seconds before serving.