Name: Malaysian Baked Cassava Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Malaysian
Ingredients: 2 lbs fresh cassava, peeled and grated (about 4 cups); 1 cup thick coconut milk; 3 large eggs, lightly beaten; 3/4 cup granulated sugar; 1/4 cup melted unsalted butter; 1/4 tsp fine salt; 1 tsp vanilla extract; 2 pandan leaves, knotted (optional); 1/2 cup shredded cheddar cheese or desiccated coconut; 1 tbsp granulated sugar; 1 tbsp melted butter for brushing

A traditional Malaysian kuih made from freshly grated cassava, coconut milk, and eggs, baked until golden with a custardy center and crisp edges. This beloved tea-time treat is naturally gluten-free and showcases the sweet, nutty flavor of tapioca root.

Prep Time20 mins

Cook Time50 mins

Total Time70 mins

Servings8

Yield8 servings

Nutrition Facts

Per serving (estimated)

320 kcalCalories
12 gFat
7 gSaturated Fat
48 gCarbs
3 gFiber
22 gSugar
5 gProtein
95 mgSodium
280 mgPotassium
60 mgCalcium
1 mgIron
18 mgVitamin C
100 mcgVitamin A

Ingredients

For the batter

2 lbs fresh cassava, peeled and grated (about 4 cups)
1 cup thick coconut milk
3 large eggs, lightly beaten
3/4 cup granulated sugar
1/4 cup melted unsalted butter
1/4 tsp fine salt
1 tsp vanilla extract
2 pandan leaves, knotted (optional)

For the topping

1/2 cup shredded cheddar cheese or desiccated coconut
1 tbsp granulated sugar
1 tbsp melted butter for brushing

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter and line the bottom with parchment paper.
Peel the fresh cassava, cut into chunks, and grate finely using a box grater or food processor. You should have about 4 cups of grated cassava; squeeze out excess liquid if very wet.
In a large bowl, whisk the eggs with sugar and salt until pale and slightly thickened. Stir in the melted butter, vanilla, and coconut milk until smooth.
Add the grated cassava and knotted pandan leaves to the wet mixture. Stir well until the cassava is evenly coated and the batter looks wet but cohesive.
Pour the batter into the prepared pan and spread evenly. Sprinkle the shredded cheese or coconut over the top and dust with the tablespoon of sugar.
Bake in the preheated oven for 45 to 55 minutes, until the top is golden brown and a skewer inserted into the center comes out clean with just a few moist crumbs.
Remove from the oven and brush the surface lightly with melted butter for a glossy finish. Let the cake cool in the pan for at least 15 minutes before slicing.
Lift the cake out using the parchment paper, cut into squares or diamonds, and serve warm or at room temperature alongside hot tea.

Cook’s Notes

Use fresh cassava for the best texture; frozen grated cassava can release too much water and make the cake soggy.
Squeeze out excess moisture from the grated cassava with cheesecloth if it appears very wet, ensuring a custardy rather than watery center.
For a richer flavor, substitute half the butter with ghee or coconut oil.
The cake is done when the edges pull away slightly from the pan and the top springs back when lightly pressed.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days; reheat briefly before serving.