Baked Cassava Cheese

Name: How to cook Baked Cassava Cheese - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Pinkblanket's Kitchen

Baked Cassava Cheese

Cassava/Tapioca Cake, a very popular traditional cake known as Bingka Ubi Kayu in Malaysia, Singapore, Brunei and Indonesia, is usually baked or steamed in coconut milk and contains no cream cheese. This baked cassava cheese is a fusion version of the traditional ones. It is less sweet, soft and springy. Omit the flour if a gluten-free version is preferred. Thickened cream can be replaced with coconut cream and adjust sugar accordingly. I only use the frozen type from Asian Grocery store as fresh Cassava/tapioca is not widely available in Western Australia.

Ingredient

250 g

cream cheese

200 g

castor sugar

large eggs

640 g

finely grated cassava

260 g

thickened cream

120 g

sugar

1 tbsp

butter (melted)

1 tbsp

flour (optional)

Cooking instructions

* Step 1

First, cream A. Add eggs one by one. Whisk to mix. Keep aside.

* Step 2

Next, combine ingredients in B and mix well.

* Step 3

Finally, combine and whisk A and B until everything is well incorporated.

* Step 4

Pour batter into a greased and lined square cake tin (cover the base of a cake tin with a parchment paper leaving two sides overhang). Bake at 170°C for 1 hour and 30 minutes.

* Step 5

Leave cake to completely set and cool for few hours before cutting. It may appear too soft but will definitely firm up once cooled. Use a plastic knife or lightly greased knife to slice (grease knife with butter). Perfect treat for tea time.