-
Preparation
8 hours
-
Processing
30 minutes
-
Difficulty
Easy
Ingredients for Fried Cassava Cake with Coconut Serves 4
Cassava 400 gr Grated coconut 100 gr Condensed milk 50 gr Coconut milk 30 ml Roasted white sesame 20 gr Cooking oil 100 ml
How to choose good cassava (manioc)
- Choose fresh, plump, straight tubers, with a thin skin that will have less fiber, be soft, and sweet.
- Use your fingernail to lightly scrape off the thin outer skin of the cassava; if the inner skin is light pink, choose it; if it is white, skip it, because the pink skin has fewer toxins than the white skin.
- Cassava should not be kept for too long as it will become tough, dry, and lose its flavor. Cassava is similar to bamboo shoots; although it’s delicious, you need to prepare it carefully to remove the toxins inside before processing.
How to make Fried Cassava Cake with Coconut
-
Boil Cassava
Buy cassava, use a knife to cut off both ends, then make a long cut along the cassava root, and peel off the pink skin by hand. Soak the cassava in diluted salt water for about 6 hours before cooking or leave it overnight to remove toxins.
Tip:
- Since cassava contains Cyanogenic Acid (HCN), a substance that can be harmful to the body, it is necessary to soak it for many hours or overnight to completely remove this toxin.
- Additionally, you should cut off both ends of the cassava root because this part contains a lot of toxins.
- It is best to prepare cassava about 1 day before cooking the dish.
After about 6 hours, take the cassava out, rinse it in cold water 4 – 5 times, then let it drain, and cut the cassava into bite-sized pieces.
Place a pot on the stove, add the cassava to the pot, then pour enough water to cover the cassava and steam for about 20 minutes until the cassava is soft.
-
Pound Cassava
Transfer the steamed cassava to a bowl, let it cool for about 5 minutes, then use a pestle to pound it until the cassava is chewy and smooth.
Tip: Use a pestle to increase the chewiness of the cassava.
-
Mixing the cake batter
After the cassava has become smooth, add 100g of shredded coconut, 50g of condensed milk, and 30ml of coconut milk into the bowl, then use your hands to mix well so that the ingredients combine.
Tip:
- It is advisable to wear gloves when mixing cassava with the ingredients to avoid sticking.
- When mixing, use the palm of your hand to press the mixture down and push it forward, continue doing this until the mixture is well combined.
-
Shaping the cake
After the mixture has been well combined, take a moderate amount of dough, roll it into a ball, then use your hand to flatten it, next sprinkle a little toasted sesame on both sides of the dough.
-
Frying the cake
Place a pan on the stove, add 100ml of cooking oil and wait for it to heat up. When the oil starts to bubble, drop the cassava cake into the oil and fry until the cake puffs up and floats on the surface of the oil, and the cake’s crust turns a beautiful golden brown, then take it out.
Tip:
- Fry the cake in deep oil.
- To keep the sesame layer on the cake from falling off, you should add the cake when the oil is slightly bubbling, at a temperature that is not too high.
-
Final product
Fried cassava cake with coconut milk has a crispy outer layer, fragrant with the smell of white sesame, and a chewy, rich interior from the coconut milk. This will definitely be an ideal cake for an afternoon tea when the whole family gathers together!
Tips for using leftover cooking oil
- After frying, you should let the cooking oil cool down completely, then filter it through a sieve lined with a piece of oil-absorbent paper about 2 – 3 times to remove all the residue.
- Store the cooking oil in a glass jar with a tight lid, and keep it in a cool, dry place.
- Absolutely do not pour leftover oil back into the bottle of cooking oil that is currently in use.
- You should only reuse cooking oil about 1 – 2 times; many health experts believe that using cooking oil repeatedly can negatively affect health, as some components in the cooking oil can easily degrade at high temperatures.
How to store cake:
- This cake is fried, you should only wrap it tightly and store it in a cool, dry place for about 2 – 3 days to prevent the cake from becoming soft and moldy.
- When using, you can microwave it to make the cake crispier and fluffier.
With just a few simple steps, you can immediately have delicious and crispy fried cassava cake with coconut. Wish you success with this dish!
*Source of recipe and images from the YouTube channel Feedy Món Ăn Ngon
