In my area, cassava is also known as "Ubi Kayu". Right in front of our house there is a plot of land that we planted with cassava trees and now this cassava tree is suitable for harvesting. Even though we don't take good care of this cassava field, this cassava tree also bears a lot of fruit. Because indeed to plant cassava does not really need intensive care, you only need to plug the cassava stems and you can harvest 6 months later. The most important thing is not to get flooded because the cassava produced will rot.

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Cassava can be processed into many dishes ranging from desserts, appetizers, can also be processed into main dishes. However, tonight I will share a recipe with you to make cassava cake. Even though it's my first time making this cassava cake, I've already achieved a 95 percent success rate. a high enough number to reward myself. Excellent

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Materials needed :

1. Cassava is approximately 500 grams

2. 2 cups medium protein flour

3. 1 cup sugar

4. 1 tablespoon food coloring (according to taste)

5. Half a tablespoon of ovaleet (cake softener)

6. A quarter tablespoon of baking powder

7. 50 grams of all-purpose margarine

8. 2 eggs

9. 65 ml coconut milk

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How to make :

1. Peel the cassava and wash it thoroughly

2. Then grated cassava

3. After the cassava has been grated, squeeze the cassava using a cloth and discard the water.

4. Eggs, sugar and cake softener mix into a bowl.

5. Then beat until fluffy and white

6. While waiting for the dough to expand, melt the margarine first.

7. After the eggs expand, turn off the mixer

8. Then mix the flour that has been mixed with baking powder,

9. While stirring, add coconut milk and keep stirring

10. Then enter the cassava that has been grated and squeezed earlier.

11. Then pour the melted margarine into the dough.

12. Then mix 1 tablespoon of food coloring

13. Keep stirring until all the dough is well blended

14. After mixed well, put the dough into the pan.

15. Steam the dough for about 50 minutes

16. After 50 minutes the dough can be checked for doneness.

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From the recipe I shared earlier, I'm sure you won't have too much trouble making it. You just have to be patient for the steaming process, because it does take time. And talking about coconut milk, here I use instant coconut milk because it's not too complicated, I mix the instant coconut milk powder with 65 ML of hot water, until it reaches a very thick level, which is clear to make this cake dough if we use coconut milk we need thick coconut milk, but if you don't have coconut milk you can just use margarine and add the grams to 150 grams so that the dough remains soft.

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How come you don't want to make it at your house? This is so delicious huh? The texture of this sponge is very dense because I use 2 cups of flour at the same time, but I only use 2 eggs, plus a mixture of cassava, so the texture of the dough is really very dense. But even though the texture is dense, the taste that is produced in the mouth is very soft, you really have to try it, if you want, you can also add decorations on it as you wish.

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That was how to make cassava cake today, in the future I will share recipes from other cassava ingredients. Greetings from us, Tomi and Maya from Binjai City, Indonesia. Thank you for supporting us. healthy and happy always for us all. thank you