Fermented Cassava Cake

Recipe:
240 grams fermented cassava
45 grams coconut milk
15 grams sweet condensed milk
142 grams all purpose flour
1/2 tsp baking powder
4 egg
120-140 grams sugar
1/4 tsp vanilla
120 grams melted butter or margarine
cheese and raisin for sprinkle (optional)

1. Blend fermented cassava+coconut milk+sweet condensed milk in a bowl until smooth and set aside
2. Beat egg and sugar until light, fluffy and trace
3. Add 1 into 2, slowly mix them
4. Add melted butter/margarine, slowly mix
5. Add flour and fold mix
6. Put into 30x10x5 pan.. add shredded cheese and raisin
7. Bake and done

I have not had yuca pastry in decades and will have to rectify this absence real soon.

Thanks for the inspiration.


By any chance, are you Caribbean? Outside of the West Indies, I don't know of many people who eat cassava. Tasty but takes a long time to cook properly.

You're welcome
This cake really yummy

and no, i'm Asian (Indonesian)
we have lot of cassava here.. and i didnt make my own fermented cassava.. i bought it at traditional market.. hehehe

We have cassava cakes around here, but not fermented.. how many servings is that, mochi?

12 pcs mar.. assuming 2.5cm per pcs.. the cake has 30cm

Here is a pic of fermented cassava that i bought

I've never seen that before in USA markets. Is this pre-cooked so that it can be used in your recipe? Or does it need to be re-cooked?

I see its also called yucca-)

you can eat fermented cassava directly like that as snacks it taste sweet and a bit sour and the texture soft.. and actually i'm not a fan of this fermented cassava BUT the cake taste really good

In the Puerto Rican culture where I'm from it is called "yuca" (pronounced YOO-ka). My grandma raised some in her backyard. While it is used in foods and in desserts, it is actually quite poisonous if eaten raw. That is why the cooking process is so long.

I hope it will become available around here some time soon!